Pan‑fried Sea Bass on Vanilla Sauce with Rice
Pan‑fried sea bass served over vanilla sauce and rice is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g mixed long‑grain rice
- Salt
- 1 onion
- 1 Garlic clove
- 1 tbsp butter
- 1 tbsp flour
- 150 ml dry white wine
- 100 ml fish stock
- 1 vanilla pod
- 100 ml heavy cream
- pepper (ground)
- 4 sea bass fillets (≈180 g each)','2 tbsp vegetable oil
Instructions
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1.
Cook the rice according to package instructions in salted water.
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2.
For the sauce, peel and dice the onion and garlic. Sauté together in a saucepan with hot butter until translucent. Stir in flour, then deglaze with wine and fish stock. Add split vanilla pod and reduce by about half. Strain through a fine sieve back into the pan. Pour in cream and simmer gently until slightly thickened. Season with salt and pepper.
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3.
Rinse the fish fillets under cold water and pat dry. Halve each fillet, season with salt and pepper, and brown skin‑side down in a hot, non‑stick skillet with oil for 4–5 minutes. Flip, remove from heat, and let rest to finish cooking.
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4.
Plate the rice topped with sauce as a mirror, place the fish on top, and serve. Garnish with vanilla pod strips if desired.
