Sea Bass à la Michele – Elegant Mediterranean Pan-Seared
Sea Bass à la Michele is a pan-seared Mediterranean seafood dish.It features crispy-skinned sea bass with a tender, flaky interior.The sauce combines white wine, butter, garlic, lemon, and capers.Fresh parsley and herbs enhance the aroma and presentation.It’s ideal for date nights and elegant dinner parties.Simple ingredients transform into a gourmet experience
Ingredients
- 2 fresh sea bass fillets (skin-on)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers (rinsed)
- 2 tablespoons chopped fresh parsley
- Lemon slices (for garnish)
Instructions
- Pat the sea bass fillets dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place fillets skin-side down and cook for 4–5 minutes until skin is crispy.
- Flip carefully and cook another 3–4 minutes until the fish flakes easily. Remove and set aside.
- In the same pan, reduce heat to medium. Add butter and garlic; sauté until fragrant.
- Pour in white wine and simmer for 2–3 minutes to reduce slightly.
- Stir in lemon juice, zest, and capers.
- Return fish to pan, spoon sauce over fillets, garnish with parsley and thyme, and serve immediately.
Notes
- Always use fresh sea bass for best flavor and texture.
- Patting the fish dry ensures crispy skin.
- Use a stainless steel or cast-iron skillet for optimal searing.
- Do not overcrowd the pan.
- Dry white wine works best (Sauvignon Blanc or Pinot Grigio).
- Adjust lemon juice to taste preference.
- Capers add saltiness—taste before adding extra salt.
- Serve immediately for best texture.