Cookwith

Name: Seared Sea Bass with Lemon Beurre Blanc and Herb Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 sea bass fillets (6 oz each), skin on; 1 tbsp olive oil; Salt and freshly ground black pepper, to taste; 1/2 cup dry white wine; 2 tbsp shallots, finely minced; 1/4 cup cold unsalted butter, cubed; 1 lemon, zested and juiced; 1 cup mixed fresh herbs (parsley, chives, tarragon, dill); 2 cups baby arugula or watercress; 1 tbsp extra virgin olive oil (for salad)

Seared Sea Bass with Lemon Beurre Blanc and Herb Salad

CitrusyMelon0338

Inspired by Eric Ripert’s precise, elegant seafood mastery, this dish highlights California’s fresh bounty. Delicate sea bass fillets are pan-seared to crisp the skin, then paired with a silky lemon beurre blanc, capturing the classic French technique of layering acidity, richness, and subtle aromatics. A fresh herb and arugula salad bridges flavors and brings a burst of color and vibrancy, making each bite balanced and refreshing. This recipe lets the pristine seafood shine while offering a restaurant-level presentation at home.

Ingredients

Instructions

Pat the sea bass fillets dry and season both sides with salt and pepper. Let sit for 10 minutes to allow the seasoning to penetrate.
Heat 1 tbsp olive oil in a nonstick or stainless-steel skillet over medium-high heat. When the oil is shimmering, place the sea bass fillets skin side down. Press gently to ensure even searing. Cook undisturbed for 3-4 minutes until the skin is golden and crisp.
Carefully flip the fillets and cook for another 2-3 minutes, until the fish is just opaque. Transfer to a warm plate to rest.
In the same pan, reduce heat to medium. Add minced shallots and sauté briefly, about 30 seconds. Deglaze with white wine, scraping up any fond. Simmer to reduce by half, about 2-3 minutes.
Whisk in the cold butter, one piece at a time, until sauce is smooth and emulsified. Stir in lemon zest and juice. Taste and adjust seasoning. Strain sauce if desired for extra refinement.
Toss mixed herbs and arugula with 1 tbsp extra virgin olive oil and a pinch of salt.
To plate: Spoon lemon beurre blanc onto plates, top with crispy sea bass skin-side up, and finish with a generous tuft of herb salad. Serve immediately.