Pan-fried sea bass steak, browned butter and lemon — Plated

Pan-fried sea bass steak, browned butter and lemon — Cooking

Pan-fried sea bass steak, browned butter and lemon — Plated Fine Dining

Pan-fried sea bass steak, browned butter and lemon

Name: Pan-fried sea bass steak, browned butter and lemon
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Southeast-Asian-Fresh
Ingredients: 2 x 180 g bar pavers with skin; 50 g butter; 1 c.à soupe lemon juice; 1/2 c.à café lemon zest; au goût salt and pepper

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

dish fish keto

Gluten-Free Low-Carb Pescatarian

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

34.0 g

Lipides

40.0 g

Protéines

1.0 g

Glucides nets

Ingredients

bar pavers with skin

butter

lemon juice

lemon zest

salt and pepper

Instructions

Dry the bar pavers thoroughly with paper towels; lightly salt the skin and flesh.
Heat a nonstick skillet over medium-high heat; place the pavers on the skin side and press lightly to ensure uniform contact.
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.
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).
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.