My Meyer lemon tree produced its first ripe lemon this week. The sea bass recipe was a good way to start using these delicious lemons.
Pan-Fried Sea Bass
For the sea bass
1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass
Salt and freshly ground black pepper
1 small shallot, minced
1/4 cup dry white wine
Juice and zest from half a Meyer lemon.
4 sprigs fresh thyme
1/4 cup heavy cream
For the asparagus
1 lb asparagus, stalks trimmed
Salt and pepper
Roasted garlic powder
Preheat the oven to 425 degrees F. Place the asparagus in a shallow pan. Drizzle with olive oil and sprinkle with salt, pepper, and roasted garlic powder. Bake for 15 minutes.
Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper and lightly coat in flour. Place fillets in the skillet with the minced shallots and cook the fish for 5 minutes on each side. Stir the shallots but keep them to the sides of the pan as the fish cooks. When the fish is cooked, place the fillets on a plate and deglaze the pan with the wine, add the thyme and lemon juice. Cook until it’s reduced by two thirds. Add remaining butter and lemon zest. Whisk followed by the heavy cream and heat through.
Divide the cooked asparagus between two serving plates. Place a sea bass fillet on top of each plate. Divide the sauce evenly over the fish and serve.