Sea Bass Fillet in Coriander Sauce
Sea bass fillet in coriander sauce is a recipe with fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g white fish fillet (e.g., sea bass, black scabbardfish)
- Salt
- Pepper (freshly ground)
- flour (for coating)
- 50 g butter
- 2 shallots
- 2 Garlic cloves
- 0.5 bunch coriander (about 15-20 g)
- 1 tbsp flour
- 150 ml dry white wine
- 400 ml fish stock
- 2 tbsp lemon juice
- 4 coriander stems
Instructions
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1.
Preheat the oven to 160°C (320°F) with upper and lower heat. Wash the fish fillet, pat it dry, and cut into four equal pieces. Season with salt and pepper and coat in flour. In a hot pan melt 30 g of butter and brown the fish fillets on all sides until golden yellow. Remove and place on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes to finish cooking.
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2.
Meanwhile, peel and dice the shallots and garlic cloves. Wash the coriander, shake dry, and finely chop. In a pan melt the remaining butter, sauté the onion and garlic cubes until translucent for 1-2 minutes, sprinkle with flour, then deglaze with white wine and fish stock. Whisk thoroughly and stir in the chopped coriander. Season with salt, pepper, and lemon juice, and simmer for 10-15 minutes over medium heat. Plate the cooked fillets on warmed plates, pour the sauce over them, and garnish with a coriander sprig before serving.
