Sea Bass Fillets with Parsley Sauce Recipe

Name: Sea Bass Fillets with Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups fresh bread crumbs; 1 cup finely chopped flat-leaf parsley leaves; Salt and freshly ground pepper; 4 tablespoons unsalted butter; 1 shallot, minced; 1 1/2 cups chicken stock or low-sodium broth; 3 tablespoons fresh lemon juice; 3 tablespoons creme fraiche; 1/4 cup extra-virgin olive oil; All-purpose flour, for dredging; 2 large eggs, beaten; Four 6-ounce sea bass fillets

Servings: persons

1 3/4 cups fresh bread crumbs
1 cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 shallot, minced
1 1/2 cups chicken stock or low-sodium broth
3 tablespoons fresh lemon juice
3 tablespoons creme fraiche
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
2 large eggs, beaten
Four 6-ounce sea bass fillets

1
In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
2
In a small saucepan, melt 2 tablespoons of the butter.
3
Add the shallot and cook over moderate heat until translucent, about 1 minute.
4
Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
5
Whisk the creme fraiche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs.
6
Scrape the sauce into a blender and puree.
7
Strain the sauce back into the saucepan and rewarm gently.
8
In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat.
9
Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture.
10
When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes.
11
Flip the fillets and cook until just white throughout, 2 to 3 minutes longer.
12
Transfer the fish to plates, spoon the sauce alongside and serve.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 3/4 cups fresh bread crumbs, 1 cup finely chopped flat-leaf parsley leaves, Salt and freshly ground pepper, 4 tablespoons unsalted butter, and more.

Yes, Sea Bass Fillets with Parsley Sauce falls under the Meat & Poultry 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.

Sea Bass Fillets with Parsley Sauce

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