Poached Sea Bass with Lemon Butter Recipe

Name: Poached Sea Bass with Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 2 cups Vinho Verde or other dry white wine; 1 large leek, split lengthwise and thinly sliced crosswise; 1 large carrot, thinly sliced; 1 bay leaf; Salt and freshly ground pepper; Eight 4-ounce sea bass or cod fillets with skin; 4 tablespoons unsalted butter; 3 tablespoons fresh lemon juice; 2 hard-cooked eggs, chopped; 2 tablespoons chopped parsley; 2 tablespoons chopped chives

Servings: persons

1 quart water
2 cups Vinho Verde or other dry white wine
1 large leek, split lengthwise and thinly sliced crosswise
1 large carrot, thinly sliced
1 bay leaf
Salt and freshly ground pepper
Eight 4-ounce sea bass or cod fillets with skin
4 tablespoons unsalted butter
3 tablespoons fresh lemon juice
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped chives

1
In a stainless steel roasting pan set over 2 burners, combine the water, wine, leek, carrot and bay leaf and bring to a boil over high heat.
2
Reduce the heat to low and simmer for 10 minutes.
3
Season the liquid with salt and pepper and add the fish fillets, skin side up.
4
Simmer gently until the fish is just cooked through, 3 to 4 minutes.
5
Meanwhile, melt the butter in a small saucepan.
6
Add the lemon juice, season with salt and pepper and keep warm.
7
Drain the fish fillets on paper towels, then transfer them to warmed dinner plates.
8
Drizzle the lemon butter over the fish, sprinkle with the chopped eggs, parsley and chives and serve at once.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 quart water, 2 cups Vinho Verde or other dry white wine, 1 large leek, split lengthwise and thinly sliced crosswise, 1 large carrot, thinly sliced, and more.

Yes, Poached Sea Bass with Lemon Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Sea Bass with Lemon Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions