Crispy Skin Seabass & Cream Sauce!! POWERFUL Flavour

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried parsley

Dill adds a different flavor profile while being cost-effective

Chop the ends off the shallots, remove the skins, and dice them finely.

Sweat the shallots in a frying pan over low to medium heat with a dash of olive oil until translucent.

Chop garlic cloves finely and add to a bowl.

Prepare parsley by removing larger stalks and chopping finely.

Add the diced shallots to the pan and cook until soft, then add garlic and stir.

Pour in a tablespoon or two of anchovy oil and add 3 to 6 anchovy fillets, breaking them up into a paste.

Add a couple of teaspoons of capers to the mixture and stir.

Deglaze the pan with a good splash of white wine and reduce until syrupy.

Add fish stock and reduce by about a third.

Pour in a splash of heavy cream and reduce again, stirring and tasting as you go.

Finish the sauce with a pinch of chopped parsley and turn off the heat.

Clean the frying pan and prepare the seabass by scoring the skin gently.

Season the seabass fillets with salt and black pepper.

Heat olive oil and a knob of butter in the pan until foaming, then add the seabass skin-side down.

Cook for 1 minute on the skin side, flip for 20 seconds, then flip back to skin-side down for another minute.

Remove the seabass and plate it flesh-side down to keep the skin crispy.

Reheat the sauce and spoon it onto the plate beside the fish, adding lemon slices and sprigs of dill for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens