Pan-fried sea bass steak, browned butter and lemon

Sea bass steaks with crispy skin, topped with lemony brown butter; elegant dish, rich in omega-3 and low in carbohydrates.

Ingredients

bar pavers with skin

butter

lemon juice

lemon zest

salt and pepper

Instructions

1. Dry the bar pavers thoroughly with paper towels; lightly salt the skin and flesh.
2. Heat a nonstick skillet over medium-high heat; place the pavers on the skin side and press lightly to ensure uniform contact.
3. Cook skin side down for 3–4 minutes until very crispy; turn and cook 1.5–2 minutes on the flesh side depending on thickness; remove and reserve.
4. In the same skillet, reduce heat to medium-low; add the butter, let it foam then brown lightly until you obtain a hazelnut color and a nutty aroma (be careful not to burn).
5. Remove from the heat, add the lemon juice and zest to the browned butter, pour over the sea bass steaks and serve immediately with steamed vegetables or cauliflower puree.

Variants

• Replace the sea bass with salmon or trout depending on availability.

Tips

• Always start cooking on the skin side to obtain a perfect texture; use a thin spatula to turn without damaging.

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