Sea bass with hazelnut butter, lemon and herbs

Roasted sea bass steak with brown butter, enhanced with lemon zest and fresh herbs, simple and refined.

Ingredients

2 bars of sea bass or Saint Pierre 120 150g each

30g clarified butter or ghee

Fine zest of a lemon

1 tablespoon chopped fresh dill

Salt and freshly ground pepper

Instructions

1. Heat a skillet over medium-high heat.
2. Remove the fish and deglaze the pan with a squeeze of lemon juice, add the zest and herbs, mix and coat the fish.

Tips

• Clarified butter tolerates heat better and gives a beautiful hazelnut color.