Sea bass with lemon sauce recipe

Name: Sea bass with lemon sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) Unsalted butter; 2 tbsp Olive oil; 2 Shallots, peeled and finely chopped; 2 Garlic cloves, peeled and crushed; 4 180g sea bass fillets, skin on and scored; 150 g (5.3oz) Button mushrooms, sliced; 50 ml (1.8fl oz) Fresh fish stock; 250 g (8.8oz) Baby spinach leaves; 4 tbsp Creme fraiche; 1 Pinch of salt and freshly ground black pepper; 1 Lemon, cut into wedges

Servings: persons

50 g (1.8oz) Unsalted butter
2 tbsp Olive oil
2 Shallots, peeled and finely chopped
2 Garlic cloves, peeled and crushed
4 180g sea bass fillets, skin on and scored
150 g (5.3oz) Button mushrooms, sliced
50 ml (1.8fl oz) Fresh fish stock
250 g (8.8oz) Baby spinach leaves
4 tbsp Creme fraiche
1 Pinch of salt and freshly ground black pepper
1 Lemon, cut into wedges

1
Heat a large frying pan and put in 30g butter and 1 tablespoon of the oil.
2
Once hot, add the shallots and cook over a low to medium heat for 3 minutes until softened, then add the garlic and cook for a further 2 minutes.
3
Meanwhile heat another large frying pan and add the remaining oil and butter.
4
Once the oil is hot put in the sea bass fillets and cook over a medium heat for 2-3 minutes on each side.
5
Always cook fish presentation-side down first.
6
In this instance it should be skin-side down first.
7
Add the mushrooms to the pan of shallots and cook for a further 2 minutes.
8
Add the fish stock and allow to reduce for 1 minute before adding the baby spinach.
9
If the liquid evaporates, add some more stock.
10
Once the spinach has wilted, remove the pan from the heat and stir in the creme fraiche.
11
Taste and season with salt and pepper if necessary.
12
Place the wilted spinach and mushrooms in the centre of each plate and put the sea bass fillets on top.
13
Serve with the lemon wedges.

269

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 11 ingredients. The key ingredients include: 50 g (1.8oz) Unsalted butter, 2 tbsp Olive oil, 2 Shallots, peeled and finely chopped, 2 Garlic cloves, peeled and crushed, and more.

Yes, Sea bass with lemon sauce recipe 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!