Seabass With Fennel, Lemon & Capers | Gordon Ramsay

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

white wine

🥗Healthier: broth

💰Cheaper: water with vinegar

Broth adds flavor without alcohol, while vinegar mimics acidity.

Pat the sea bass fillets dry with paper towels and season with salt and black pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Dredge the sea bass fillets lightly in flour, shaking off excess.

Add the sea bass to the skillet, skin-side down, and cook for 4-5 minutes until golden brown.

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

Remove the fillets from the skillet and set aside on a warm plate.

In the same skillet, add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.

Pour in white wine, scraping up any browned bits from the bottom of the pan.

Add capers, lemon juice, and lemon zest, cooking for 1-2 minutes to reduce slightly.

Stir in butter until melted and the sauce is smooth.

Return the sea bass to the skillet, spooning the sauce over the fillets to coat.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens