Pan Fried Sea Bass
This one-pan, 20-minute Pan Fried Sea Bass is breaded in gluten free flour and dressed in a simple white wine and caper sauce.
Servings: 4 people
- 1 lb Black Sea bass
- 1/3 cup gluten-free flour
- 1/4 tsp salt and pepper
- 1 tbsp olive oil
- 3 tbsp butter
- 1/3 cup white wine
- 2 tbsp capers
Pat dry sea bass with paper tower and set aside
In a shallow plate combine the flour, salt and pepper. Coat the sea bass on both sides shaking off the excess flour. Do this with all the fish then discard the remaining flour.
To a large skillet add the oil and 2 tbsp butter and allow butter to melt completely until it starts to bubble. Add the fish skin side up and cook for 3-4 minutes on high heat, then carefully turn the fish using a fish spatula (or two) and cook for another 3-4 minutes (see notes). Transfer to a plate
Add remaining 1 tbsp butter to the pan along with the wine and capers. Cook until liquid is reduced in half (about 3 minutes). Pour over the fish
Garnish sea bass with fresh parsley and a drizzle of lemon juice.
- dry the fish before coating in batter. A wet fish will yield soggy results
- to flip the delicate sea bass without breaking it apart use a fish spatula which has the curve and flexibility as well as the body support and lift the fish. Use a second spatula to hold the fish as you turn to the other side.
Calories: 199kcal | Carbohydrates: 9g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 347mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg