Entree: Monaco – Filet de Loup de Mer (Pan-seared European sea bass fillets with a classic lemon and white-wine beurre blanc)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 25 min

Ingredients

- 4 sea bass filets, skin-on, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter, cold and cut into tablespoons
- 1 tbsp (15 ml) vegetable oil for searing
- 1 small shallot, minced, about 1 oz (30 g)
- 1/3 cup (80 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) heavy cream (optional, for extra stability)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (1 g) fresh thyme leaves
- Lemon wedges for serving

Instructions

1. Pat the fish filets dry with paper towels and season both sides with kosher salt and black pepper.
2. In a large skillet over medium-high heat, add the olive oil and vegetable oil. When shimmering, place the filets skin-side down and sear without moving for 3–4 minutes until the skin is crisp; flip and cook 1–2 minutes more until just cooked through. Transfer filets to a warm plate and tent with foil.
3. Reduce heat to medium and add the minced shallot to the pan; sauté for 1 minute until softened but not browned.
4. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until reduced by about half, about 2–3 minutes.
5. Lower the heat and whisk in the lemon juice and heavy cream if using. Whisk in the cold butter, one tablespoon at a time, off the heat at the end if needed, to create a smooth emulsion (beurre blanc). Stir in the capers, parsley, and thyme, and season to taste with salt and pepper.
6. Spoon the beurre blanc over the filets, serve immediately with lemon wedges and your choice of steamed vegetables or boiled new potatoes.