Chilean Sea Bass with Caramelised Lemon Sauce

Serves: 4

Time: 20 min

Ingredients

  • 2 lemons, halved, seeds removed

  • 4 Chilean sea bass fillets, skin removed

  • 1/2 teaspoon coarse sea salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 large shallot, finely chopped

  • 60ml dry white wine

  • 1 tablespoon unsalted butter

  • 1 tablespoon chopped fresh thyme or oregano

The deep flavor of caramelised lemons is a great match for rich and meaty Chilean sea bass. Pair the dish with sautéed spinach and a quick pilaf for a fantastic meal that you can pull off in well under an hour.

Method

  • Place a large heavy skillet over medium-high heat.

  • When very hot, add lemons cut-side down.

  • Sprinkle fish with salt and pepper.

  • When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.

  • Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.

  • Transfer fish to a platter and lemons to a cutting board.

  • Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.

  • Stir in wine and cook for 1 minute.

  • Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.

  • Cut remaining lemon halves into wedges and serve with fish.

Nutritional Info

Per serving: 250 calories (90 from fat), 10g total fat, 3g saturated fat, 75mg cholesterol, 350mg sodium, 5g carbohydrates (0g dietary fiber, 1g sugar), 32g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.