The Pioneer Woman Tasty Kitchen
Profile Photo

Pastor Ryan’s Bronzed Sea Bass with Lemon Shallot Butter

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Ryan says the coolest thing about this recipe is that it’s not really a recipe at all. It’s a method. It would work equally well with a hunk of halibut or a nice piece of salmon. It’s almost foolproof!

Ingredients

  • 6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
  • 3 Tablespoons Butter
  • 1 whole Medium-sized Shallot, Minced
  • 1 whole Lemon, Zest And Juice
  • 3 Tablespoons Canola Oil
  • Kosher Salt And Fresh Ground Pepper, to taste

Preparation

Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.

Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.
Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.

Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)

Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you.

This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.

7 Comments

You must be logged in to post a comment.

Profile photo of Gail Oravec

Gail Oravec on 7.20.2014

I am going to try tonight. I always have problems cooking fish. Looking for a good recipe.

Profile photo of senoritabonita

senoritabonita on 5.12.2010

Pretty good. I had to cook my fish longer than the recommended time, but that’s no big deal. This method did produce a nice crust.
I omitted the shallots since I didn’t have any on hand, but I think it would have made the sauce better. It was still tasty, though.

Profile photo of room317

room317 on 1.18.2010

I tried this, but the cooking instructions are way off. The fish was akin to sushi

Profile photo of ontheroadjanet

ontheroadjanet on 11.23.2009

Made this tonight with mahi mahi. Wonderful!

Profile photo of amandar

amandar on 11.19.2009

Just kidding – I used trout, not cod. Again, amazing!

2 Reviews

You must be logged in to post a review.

Profile photo of angelaboyd24

angelaboyd24 on 12.28.2011

This was just okay. I used cod fish, which was a nice, firm white fish to use with this recipe. But there was no crust at all after cooking it according to the recommendation (it even needed an extra 4-5 minutes in the oven). However, it did not dry out at all, which saved the meal. Overall it was an easy recipe so I may do it again, but it was hardly worth the rave reviews others gave it.

Profile photo of bunnym

bunnym on 7.7.2010

I made this with salmon and it was great! Thanks Ree!!

Related Recipes

Tropic Fish Tacos
Profile Photo by Brynn Houska in Main Courses
Sweet and savory, authentic ingredients can really improve your taco game.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Salmon Tartar with Crispy Toast
Profile Photo by Taste actually in Main Courses
This tartar is made of lightly smoked salmon and cottage cheese,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Fish Tacos with Peach Slaw
Profile Photo by Rachel Hanawalt in Main Courses
Fish Tacos with Peach and Nardello Pepper Slaw balance heat and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Belgian Beer Mussels
Profile Photo by Nam | The Culinary Chronicles in Main Courses
A quick 20-minute dish that can serve as quick appetizer or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Healthy Broiled Striped Bass with Provencal Tomatoes and Olives
Profile Photo by Phoebe Lapine in Main Courses
Broiled striped bass fillets, packed with Provencal flavor with tomatoes, olives,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy