Seared Sea Bass With Fresh Herbs and Lemon
•2 sea bass fillets with skin (7 oz each)
•1 tsp olive oil
•1 1/2 tsp balance butter
•1/3 cup dry white wine
•1 TBSP fresh lemon juice
•1/3 cup mixed fresh herbs such as parsley, dill, and chives, chopped
Remove any bones from sea bass with tweezers. Pat dry and score just through skin in 4 places. Diagonally halve each fillet and season with salt and pepper. Heat oil and 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sear fish, skin sides down, about 3 minutes, or until skin is golden. Turn fish over and cook 2 minutes more or just until just cooked through. Transfer to 2 plates.
Remove skillet from heat and add wine to deglaze, stirring and scaling up any brown bits. Stir in lemon juice, herbs, remaining 1/2 tablespoon butter, and salt and pepper to taste. Spoon sauce over fish.
Courtesy Gourmet Everyday
Random House, Inc.