Fish on its own already tastes so good that you rarely need anything else to liven it up.
If you decide to jazz it up a bit be careful not to adulterate the delicate flavour by using overwhelming seasonings. Lemon butter sauce is a standard accompaniment served in South African fish restaurants, which brings out the full and vibrant flavour of fish and seafood. By simply adding some garlic there’s a whole new twist on things!
Sea Bass is such a great fish to pair wine to as it is ‘meaty’ enough to hold its own. The accompanying sauce in this dish is what I’m interested in paring to though as the lemon and garlic are both complimentary yet stronger flavours than the fish.
I’ve chosen the Charly Nicolle Petit Chablis because of its light, fresh texture to match the weight of the food. Notes of citrus peel and white flowers mingle with the lemon and garlic beautifully and the racy finish is a perfect match to the accompanying asparagus. Overall a delightful spring-time mouthful. Buy it here.
Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables
Preparation: 5 mins – Cooking: 10 mins
- 30ml (2 tbsp) butter
- 600g (1.3 lbs) sea bass fillets
- salt and freshly ground pepper
- Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
Garlic Lemon Butter Sauce
- 4 cloves garlic, crushed
- 60g (2 oz) butter
- juice of 1 lemon
- In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.
- You will notice there are other vegetables in the picture above. The new potatoes were boiled first and allowed to cool. It was then fried with some butter in a large frying pan until crisp. At the last minute the red pepper was
chuckedlovingly added in with the potatoes and flash fried for a few minutes. The asparagus was simply steamed.
- The sauce above is tailored to my taste. Feel free to play with the garlic, butter and lemon juice ratios until it suits you.
- The recipe for the sauce above only makes a small amount. Double the amount if you rave about sauces.