About this recipe:The perfect way to serve fresh fish. Sea bass is dredged in seasoned flour, pan-fried then topped with a creamy lemon-butter sauce. Serve with rice, potatoes or pasta.
125g plain flour
1 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon lemon pepper
4 (175g) sea bass fillets
3 tablespoons ghee (clarified butter)
50g chilled butter
2 tablespoons lemon juice
350ml hot milk
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Method Prep:5min › Cook:20min › Ready in:25min
Mix flour, salt, pepper and lemon pepper in bowl until well blended. Reserve 4 1/2 tablespoons of seasoned flour in a small bowl and set aside. Rinse fish fillets and pat dry. Dredge in the seasoned flour.
Melt the clarified butter in a frying pan over medium-high heat. Place the fish fillets in the frying pan and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side.
Remove from frying pan and set aside. Drain any remaining clarified butter in the frying pan and wipe clean. Add the chilled butter and lemon juice to the frying pan. Cook and stir until the butter is melted.
Gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. Stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. Serve sauce over the fish fillets.
The sauce does not work. Far too much flour to liquid. I had to add more milk otherwise it would just have been stodgy. Use half the amount of flour for the sauce and double the amount of lemon juice.
The fish was very nice. Shame the sauce spoiled it - 10 Sep 2014