Let me start by saying that I’m well aware that my iPhone food photography skills are pretty shitty. And that my kitchen lighting is extremely shitty. (Is that a finger or a root vegetable? I often wonder while chopping away). I would usually be embarrassed to share a photo so bad. Hell, I’d probably do better to just draw a picture of a fish in Paint or commission my nephew’s three year-old talents. BUT. This recipe is SO good that I just HAD to share…or selfishly, I just didn’t want to misplace this recipe. The Chap who is a thousand times better at cooking (and food photography) than me complimented this dish at least three times while we enjoyed it. So, here it is, shitty photo and all. . .
Sea Bass with Lemon-Shallot Butter
- 12(ish) ounces of Chilean sea bass. This was two filets about an inch thick
- Salt & Pepper
- 3 T. canola oil
- 3 T. butter
- 1/2 of one shallot, minced. Or use the whole thing if you’re feeling wild.
- Juice of one lemon
- Lemon zest of one lemon
- Prep your ingredients! Mince your shallot, zest and squeeze your lemon – I use these microplane gloves so I don’t mess up my manicure by scraping colorful polish bits into whatever I’m grating. Another bad ass gift from the Chap. I don’t always mis en place, but it is crucial for this fast-moving recipe. #shithappensfast
- Preheat oven to 375F.
- Heat oil in a pan that can be transferred to oven.
- Season fish with salt and pepper.
- Once oil is hot, set fish in a pan. Cook for 2 minutes. DO NOT FLIP your fish! This is crucial to a perfect crust.
- Pop whole pan of fish into the oven for 8 minutes. Set a timer so you don’t screw it up. Fish is expensive.
- While fish is doing it’s thing, melt butter in a small pan over the stove. Add shallots and cook until they soften (2-3 minutes). Add lemon zest and juice. Cook another moment or two.
- Remove fish from oven and rest on a cutting board for a minute.
- Your butter sauce is done. Voila.
- Top fish with shallot-lemon butter and prepare to tantalize your taste buds.