Best 4 Sauteed Black Sea Bass With Capers And Herb Butter Sauce Recipes

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**Savor the Delicacy of Sautéed Black Sea Bass with Capers and Herb Butter Sauce:**

Embark on a culinary journey to the Mediterranean with our sautéed black sea bass, a dish that harmonizes the delicate flavors of the sea with a vibrant symphony of herbs and capers. This recipe elevates the mild sweetness of black sea bass fillets by skillfully pan-searing them to achieve a crispy exterior and a tender, flaky interior. The accompanying herb butter sauce, a masterful blend of unsalted butter, shallots, garlic, white wine, lemon juice, capers, and an aromatic medley of fresh herbs, elevates the sea bass to a new level of culinary excellence. Indulge in this delectable dish as a main course, accompanied by your favorite sides, and experience the perfect balance of flavors and textures that will leave you craving for more. Additionally, explore variations of this recipe, including a tantalizing lemon butter sauce, a zesty salsa verde sauce, or a classic meunière sauce, each adding its own unique charm to the sautéed black sea bass.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

SAUTEED CHILEAN SEA BASS



Sauteed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers

Steps:

  • Preheat oven to 200 degrees F.
  • Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
  • Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
  • Plate fish and drizzle sauce around each fillet.

SEA BASS WITH LEMON AND CAPER SAUCE



Sea Bass with Lemon and Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

2 (6-ounce) sea bass fillets
Salt and freshly ground white pepper
1 ounce olive oil
6 ounces butter
1/2 cup bread (white, brioche or baguette), crust trimmed, cut into 1/2-inch cubes
8 ounces assorted baby vegetables (baby carrots, baby turnips, asparagus tips, yellow zucchini), blanched in salted boiling water
1/4 cup brunoise red bell peppers
1 tablespoon minced shallots
1/4 cup chopped lemon sections and juice
2 tablespoons minced parsley leaves
2 tablespoons minced chives
1 teaspoon minced tarragon leaves
1 tablespoon capers
1 tablespoon caper berries, halved lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
  • Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
  • In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
  • Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
  • Note: if sea bass is not available, any firm white fish can be substituted.

ROASTED SEA BASS WITH HERB SAUCE



Roasted Sea Bass with Herb Sauce image

Make and share this Roasted Sea Bass with Herb Sauce recipe from Food.com.

Provided by Geema

Categories     Bass

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons olive oil
6 sea bass fillets
2 tablespoons fresh lemon juice
salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 cup olive oil
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice

Steps:

  • Preheat oven to 450F.
  • Lightly brush a baking sheet with olive oil and place fish fillets on baking sheet.
  • Brush the fish with olive oil, then drizzle with lemon juice.
  • Sprinkle fish with salt and pepper, then herbs.
  • Bake fish about 10 minutes, just until opaque in center.
  • Transfer fish to plates and spoon some herb sauce over the fillets.
  • SAUCE Mix all ingredients in medium bowl.
  • Season with salt and pepper.
  • May be made one day ahead and refrigerated.
  • Use at room temperature.

Nutrition Facts : Calories 538.2, Fat 47.8, SaturatedFat 6.9, Cholesterol 52.9, Sodium 265.1, Carbohydrate 3.7, Fiber 1.1, Sugar 0.7, Protein 24.6

Tips:

  • To ensure the best results, select fresh black sea bass fillets with firm flesh. Avoid fillets that appear dull or have an off odor.
  • Season the fish generously with salt and pepper before searing to enhance its natural flavor.
  • Use a combination of butter and olive oil for sautéing the fish. The butter adds richness, while the olive oil helps prevent burning.
  • Sear the fish over medium-high heat until a golden crust forms. This will create a flavorful exterior and help keep the fish moist.
  • Reduce the heat to medium-low and continue cooking the fish until it flakes easily with a fork. Avoid overcooking, as this can make the fish tough and dry.
  • Make sure the herb butter sauce is hot before pouring it over the fish. This will help the sauce melt evenly and coat the fish.
  • Garnish the sautéed black sea bass with fresh herbs, such as parsley or chives, for a pop of color and extra flavor.

Conclusion:

This sautéed black sea bass with capers and herb butter sauce is a delightful and elegant seafood dish perfect for a special occasion or a weeknight meal. The tender and flaky fish, combined with the tangy capers and the rich herb butter sauce, creates a symphony of flavors that will tantalize your taste buds. Follow the tips provided in this recipe to ensure perfectly cooked fish and a delicious sauce every time.

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