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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

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, Zested And Juiced
  • 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

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Avatar 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.

Avatar 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.

Avatar of room317

room317 on 1.18.2010

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

Avatar of ontheroadjanet

ontheroadjanet on 11.23.2009

Made this tonight with mahi mahi. Wonderful!

Avatar of amandar

amandar on 11.19.2009

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

2 Reviews

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Avatar 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.

Avatar of bunnym

bunnym on 7.7.2010

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

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