Background and History
Sea Bass à la Michele is a refined and elegant dish, inspired by the classic French culinary tradition. Named after a renowned chef or a beloved family member, “à la Michele” typically signifies a special preparation that highlights the natural flavors of the sea bass with a sophisticated twist. This dish combines the delicate taste of sea bass with a flavorful herb butter sauce, making it a perfect choice for gourmet dinners and special occasions.
Ingredients
- 4 sea bass fillets
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup dry white wine
- 1 lemon (juice and zest)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup fish or vegetable stock
- 1 tablespoon capers, drained
- Lemon wedges and fresh herbs for garnish
Serves
4 people
Time
- Preparation: 15 minutes
- Cooking: 20 minutes
Cooking Time
20 minutes
Instructions
Prepare the Sea Bass
- Rinse the sea bass fillets under cold water and pat them dry with paper towels.
- Season both sides of the fillets with salt and black pepper.
Sear the Sea Bass
- In a large skillet, heat the olive oil over medium-high heat.
- Add the sea bass fillets, skin-side down, and sear for about 3-4 minutes, until the skin is crispy and golden.
- Carefully flip the fillets and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork. Transfer the fillets to a plate and keep warm.
Make the Sauce
- In the same skillet, add the butter and let it melt over medium heat.
- Add the minced garlic and chopped shallot, and sauté for about 2 minutes until fragrant and translucent.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
- Add the lemon juice, lemon zest, fish or vegetable stock, and capers. Simmer the sauce for about 5 minutes, until it slightly thickens.
- Stir in the chopped parsley and dill.
Combine and Serve
- Return the sea bass fillets to the skillet, spooning the sauce over the top to coat.
- Let the fish warm through in the sauce for about 2 minutes.
- Transfer the fillets to serving plates, spooning additional sauce over each fillet.
- Garnish with lemon wedges and fresh herbs.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 28g
- Fat: 20g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 350mg
- Cholesterol: 85mg
Notes
- Wine Substitute: If you prefer not to use wine, substitute with an equal amount of additional fish or vegetable stock with a splash of white wine vinegar.
- Fresh Herbs: Fresh herbs are key to this dish. If you can’t find fresh dill, you can use a smaller amount of dried dill as a substitute.
- Fish Stock: Homemade or store-bought fish stock adds depth of flavor, but vegetable stock works as a good alternative.
Allergy Warning
- Fish: This recipe contains sea bass, which is a common allergen.
- Dairy: The butter in the sauce contains dairy. Substitute with a dairy-free margarine if necessary.
- Sulfites: Wine may contain sulfites, which can be an allergen for some individuals.
Enjoy your sophisticated Sea Bass à la Michele, a dish that brings gourmet dining right to your home!
What is the real name of sea bass?
The real name of sea bass commonly refers to the European seabass, scientifically known as Dicentrarchus labrax. However, “sea bass” can refer to various species in different regions.
Why is sea bass so called?
Sea bass is called so because it inhabits marine environments and resembles other bass species in terms of body shape and texture.
What is sea bass?
Sea bass is a popular type of white fish known for its mild flavor, tender texture, and versatility in cooking. It is found in both wild and farmed varieties across various parts of the world.
What was the original name of the Chilean sea bass and why is this worth knowing?
The original name of the Chilean sea bass is the Patagonian toothfish (Dissostichus eleginoides). Knowing this is important as the name “Chilean sea bass” was adopted for marketing purposes to make the fish more appealing to consumers.
Why is sea bass so popular?
Sea bass is popular due to its mild, delicate flavor, firm texture, and adaptability to a variety of cooking methods, making it a favorite among chefs and home cooks alike.
Why is sea bass so expensive?
Sea bass is expensive because of its high demand, limited supply, and the costs associated with sustainable fishing practices and farming operations.
Is sea bass safe to eat?
Yes, sea bass is safe to eat when properly cooked. However, it’s important to source it from reputable suppliers to avoid issues related to overfishing and environmental impact.
How much is sea bass per kg?
The price of sea bass per kilogram can vary widely depending on the type, source, and market conditions, but it generally ranges from $30 to $50 per kilogram.
Which is better, sea bass or salmon?
The choice between sea bass and salmon depends on personal preference. Sea bass offers a mild, delicate flavor, while salmon provides a richer, more robust taste and higher fat content.
Is Chilean sea bass a cheap fish?
No, Chilean sea bass is not a cheap fish. It is considered a premium product and is usually priced higher due to its rich flavor, texture, and limited availability.
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