Pan Roasted Sea Bass with Mustard Shallot Sauce
Flaky pan roasted sea bass with a creamy mustard shallot sauce
Ingredients
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.
Tried this recipe?Let us know how it was!