Pan Roasted Sea Bass with Mustard Shallot Sauce

This recipe for pan roasted sea bass with mustard shallot sauce is a really flavorful fish dish that is far from boring. I absolutely loved this sauce, and would use it on other seafood, or on veggies, and it would be great on pork too. I will definitely be making it again.

The cooking method for the fish here results in a really appetizing piece of fish with a nice crust but still really tender meat. The fish is first roasted in a layer of oil over medium high heat to brown it up, and then when it is close to being done, it is finished by spooning over brown butter, garlic and thyme.

The sauce is made from white wine, a combo of mustards, and shallots, plus a little cream. I served this over some wilted spinach with some roasted asparagus. This recipe only took about 30 minutes to make and was really easy technique wise. I would definitely make this again, and will use the sauce in other recipes.

Pan Roasted Sea Bass with Mustard Shallot Sauce

Flaky pan roasted sea bass with a creamy mustard shallot sauce

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Lunch, Main Course, Sauce

Servings 4 servings

Ingredients

  

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For the fish:

• 4 5 oz sea bass filets
• canola or other neutral oil
• salt and pepper
• 4 tbsp unsalted butter
• 4 garlic cloves crushed
• 1 tsp dried thyme or a few sprigs of fresh

For the sauce:

• 2 shallots minced
• 1.5 cups dry white wine
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp dijon mustard
• 2 tbsp whole grain mustard
• salt and pepper to taste

Instructions

 

For the fish:

• Dry the fish well and season with salt and pepper. Heat 1/8 inch of oil in a skillet over medium high heat and add the fish. Cook over medium heat without moving until the fish had a nice golden brown color. Flip and cook on the other side until it is almost cooked through. Carefully pour out most of the oil and add the butter, garlic and thyme. Spoon the melted butter over the fish by tipping the pan and continue this until the fish is cooked and the butter is browned.

For the sauce:

• Heat the shallots in 1 tbsp oil over medium heat in a saucepan. Stir and cook for a few minutes. Add the wine and cook until it is almost evaporated. Add in the cream and butter and whisk. Off the heat, add the mustards and season with salt and pepper. Reheat gently when ready to use.

To plate:

• Place fish on your serving dish and spoon over a little of the garlic thyme butter. Spread the mustard sauce around the fish and serve. I served over wilted spinach with some asparagus.

Keyword Lunch, Main Dish, Sauce, Seafood

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