Sunday Supper last night — we had fresh sea bass in the fridge and I was hankering for something “new” in my recipe repertoire. With a little research, I found a Sea Bass Almondine recipe and then I Melindaized it.
My hubster couldn’t get enough of it — and we both packed the leftovers for lunch today!
Added bonus: this recipe is EASY and FAST!
2 lb sea bass fillets
2 fresh lemons (juice — 1/3 cup to 1/2 cup is fine)
1 cup flour (more or less — to dredge)
6 tablespoons butter
2/3 c slivered blanched almonds
1 cup chopped fresh parsley (I used flat leaf, but any parsley is fine)
salt and pepper to taste
1. Rinse fillets, dip in lemon juice and then dredge in flour.
2. Melt butter in pan; saute’ fillets in butter until delicately brown on both sides. Remove to heated platter.
3. Add almonds to pan & brown very quickly scraping bottom (no need to clean from sea bass as those butter chunks will add flavor); add salt & pepper to taste, a dash of lemon juice & parsley. Pour almond mixture over hot fillets.
4. Serve at once. Makes 2-4 servings.
1. Serve w/ a chilled Sauvignon Blanc or your favorite white or light red (Pinot goes w/ anything as far as I’m concerned).
2. We served this dish w/ zucchini sauted w/ black truffle butter and a little salt & pepper. I recommend a green vegetable for color.
3. Rationalization: okay – butter. It’s fattening. But it tastes sooooooooo good! Heck, w/ 2 lbs sea bass and all those goodies; it’s really not “that much” butter per serving. Bottom-line: don’t skimp on butter. It’s what made this dish extra special.