Roasted Sea Bass with White Port Recipe

Name: Roasted Sea Bass with White Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 6 mushrooms, thinly sliced; 6 shallots, thinly sliced; Salt and freshly ground black pepper; 2 cups white port wine; 2 cups clam juice or fish stock; 2 cups heavy cream; 2 red bell peppers, roasted, peeled, seeded and julienned; 2 cups green olives, sliced off pit and julienned; 6 (7-ounce) sea bass fillets; Salt and freshly ground black pepper; 4 tablespoons unsalted butter; 1/4 pound proscuitto, thinly sliced and julienned

Servings: persons

2 tablespoons unsalted butter
6 mushrooms, thinly sliced
6 shallots, thinly sliced
Salt and freshly ground black pepper
2 cups white port wine
2 cups clam juice or fish stock
2 cups heavy cream
2 red bell peppers, roasted, peeled, seeded and julienned
2 cups green olives, sliced off pit and julienned
6 (7-ounce) sea bass fillets
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 pound proscuitto, thinly sliced and julienned

1
Melt butter in a medium saucepan over low heat.
2
Add mushrooms, shallots, salt, and pepper, and cook until soft, about 10 minutes.
3
Preheat oven to 450 degrees F.
4
Raise heat to high, add Port, and reduce by half.
5
Add clam juice or fish stock and reduce again by half.
6
Add cream and reduce one more time by half.
7
Remove from heat, strain sauce, and stir in peppers and olives.
8
Reserve in a warm place.
9
Season fillets all over with salt and pepper.
10
Melt remaining 4 tablespoons butter in a large skillet over high heat.
11
Saute fish for 1 minute.
12
Turn over, transfer to oven, and bake, uncovered, for 3 to 5 minutes.
13
Arrange fish on individual plates.
14
Spoon on warm sauce and garnish with julienned proscuitto.
15
Serve immediately.

617

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 6 mushrooms, thinly sliced, 6 shallots, thinly sliced, Salt and freshly ground black pepper, and more.

Yes, Roasted Sea Bass with White Port falls under the Seafood 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!

Roasted Sea Bass with White Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions