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Seared Sea Bass With Bechamel Sauce
"Seared, crispy skin fish is easier to make than you think. You can make this version in 15 minutes. You can mix and match some herbs and spices to make this dish more special. You can add some garlic to the sauce. Dill is also a nice addition to this dish. This fish recipe is easy to doll up. Fish and white wines are a match made in heaven. Seared fish is a perfect with light and herbaceous white wines. They balance well the flavor and sometimes enhance it even further."
Preparation Time10 min
Cooking Time15 min
- 24 ounces Sea Bass fillet
- 1 tablespoon olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon ground white pepper
- 3 tablespoons butter
- 1 cup milk
- Parsley for garnish
- Springs of Thyme
- Salt and white pepper to taste
Prepare the sauce: Melt in the 2 tbsp butter in a heavy-bottomed saucepan.
Stir in flour and cook, stirring constantly until the paste cooks and bubbles a little bit.
Add the milk and continue stirring as the sauce thickens for about 5 minutes.
Add salt, white pepper and transfer to a container when the consistency of the sauce comes together.
Prepare the fish: Season the fish with salt and pepper.
In a skillet, heat oil and sear the fish skin side down.
Sear the fish for 2 minutes and turn it to the other side for another 1 minute.
Add the remaining butter and sprig of thyme.
Baste the fish with the butter and herbs for 30 seconds and transfer to a plate lined with a paper towel.
Plate the seared fish together with the béchamel sauce, sprinkle with chopped parsley leaves and serve.