The Best Sea Bass Meunière. Great recipe for The Best Sea Bass Meunière. I received a sea bass as a gift, so I made a meunière with it. - I used dried basil this time. - Take care not to burn it when cooking in a frying pan. You just need enough milk to cover the fish.
Any firm-fleshed white fish will work well in this recipe; try halibut or mahimahi.
Serve with rice to soak up the piquant sauce.
Sea bass (or suzuki in Japanese) is a great source of iron!
You can cook The Best Sea Bass Meunière using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of The Best Sea Bass Meunière
- You need 2 of plus Sea bass.
- It's 1 dash of Salt and pepper.
- Prepare 1 pinch of Powdered dry herbs.
- You need 1 of approx. 1 tablespoon White flour.
- You need 1 tbsp of plus Olive oil.
- You need 1 of as liked Lemon juice.
When prepared in the classic French meunière style, it turns out deliciously crisp and juicy. Remove from the oven when ready and sprinkle with lemon juice. At the same time, put the sea bass tin can in a bain marie to heat. Sea Bass can be found when fishing in the ocean and will appear as a large-size shadow.
The Best Sea Bass Meunière instructions
- Rinse the sea bass well. Gut, clean, and fillet into 3 slices. Also peel the skin..
- Season with salt, pepper, and powdered herbs. Coat evenly with flour..
- Heat a decent amount of olive oil in a frying pan and add the sea bass. Pan-fry both sides to finish!.
- Serve with lemon juice and enjoy..
Dab Dabs can be found when fishing in the ocean and will appear as a medium-size shadow. In a cup, mix garlic, olive oil, salt, and black pepper. Place fish in a shallow glass or ceramic baking dish. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat.
