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.

schedule Prep (min)
10 min
whatshot Cook (min)
8 min
timer Total (min)
18 min
account_circle Servings
2
360 kcal
Par portion
25.0 g
Lipides
30.0 g
Protéines
2.0 g
Glucides nets
Ingredients

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.

Chef's recipes Ethan Carter

Warm grilled avocado salad with smoked vinaigrette
Warm grilled avocado salad with smoked vinaigrette

Grilled half avocados on a bed of arugula, topped with a smoked vinaigrette for an ideal hot and cold contrast as a starter.

Spinach and chorizo ​​shakeshuka
Spinach and chorizo ​​shakeshuka

A revisited shakshuka, rich in green vegetables and crispy chorizo ​​pieces. poached eggs in a spicy tomato sauce low in sugar and accompanied by fresh spinach.

Sea bass with hazelnut butter, lemon and herbs
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.

Ethan Carter United States

Chef Ethan Carter

United States

American-Grill

High-heat grilling and bold seasoning, focusing on lean cuts and vegetable sides suitable for keto.

Chef's recipes

All his recipes
Spicy braised beef cheeks, American barbecue style Beef cheeks braised for a long time in a spicy broth, for tender meat and a h...
Spinach and chorizo ​​shakeshuka A revisited shakshuka, rich in green vegetables and crispy chorizo ​​pieces. ...
Coconut Milk and Lemongrass Chicken An exotic and fragrant dish inspired by Asian flavors. Chicken is simmered in...
Sea bass with hazelnut butter, lemon and herbs Roasted sea bass steak with brown butter, enhanced with lemon zest and fresh ...
Warm grilled avocado salad with smoked vinaigrette Grilled half avocados on a bed of arugula, topped with a smoked vinaigrette f...