Making It: Sea Bass & Champagne Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat butter in a large skillet over medium heat until melted and bubbling.

Season sea bass fillets with salt and white pepper.

Place sea bass fillets skin-side down in the skillet and cook until skin is crispy, about 4-5 minutes.

Flip the fillets and cook for an additional 3-4 minutes until cooked through.

Remove the fillets from the skillet and keep warm on a plate.

Add shallots to the skillet and sauté until translucent, about 2-3 minutes.

Pour in champagne and bring to a simmer, scraping up any browned bits from the pan.

Reduce the champagne by half, about 5-7 minutes.

Stir in heavy cream and lemon juice, cooking until slightly thickened, about 3-4 minutes.

Adjust seasoning with salt and white pepper to taste.

Serve sea bass topped with champagne sauce and garnish with fresh parsley.

Cooking Techniques

Spice Level:

Allergens