Sea Bass Fillet in Lemon Sauce
A recipe of sea bass fillet in lemon sauce for true gourmets. An excellent combination of lemon, butter and tarragon enriches this wonderful fish with a unique flavour that will delight your guests and diversify their tastes.
Ingredients for 4 portions
- 1 kg sea bass
- 1 dL dry white wine
- 4 sprigs of tarragon
- 40 g butter
- 2 pinches of salt
- 2 pinches of white pepper
- 1 lemon
Cooking sea bass fillet in lemon sauce
Take a sea bass fillet, wash it well, scratch off its scales and clean it thoroughly. Cut the belly cavity until the tail fin. Cut it with a knife and separate carefully the pelvic bones from meat. Cut off the spinal bones near the head and tail and pull them out of the fish together with pelvic bones. Remove the head and tail. Cut the fish and put it on a plate skin side down. Use a knife to carefully cut open at one end, gently and slowly passing between the meat and skin to separate the fillet of sea bass. Cut it so as to obtain small fillets.
Wash, peel and finely chop tarragon. Wash a lemon and squeeze the juice. Melt butter in a frying pan and fry the fillets in it. Fry each piece for three minutes on each side. Lightly season with salt and pepper and then pour wine and cook for another 5 minutes. Take the fillets from pan and place on a plate. Add lemon juice, a pinch of salt and pepper and tarragon into the frying pan. Simmer until the sauce comes to a boil, and then set aside.
Put the sea bass fillets on a plate and pour them with the sauce. Serve the dish warm.
You can clean and prepare sea bass for cooking at a fish market or ask a fisherman who sells it.