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Grilled Sea Bass with Lemon Capper Sauce - By Chef Pradeep
Ingredients
Sea Bass Fillet - 250 gm
Sea Salt - To taste
Olive Oil - 1 tbsp
Drained Capers - 2 tbsp
Minced Garlic Cloves - 4 Nos.
Freshly Sqeezed Lemon Juice/Lemon Zest - 3 tbsp
Softened Butter - 2 tbsp
Instructions:
1. In a large skillet, heat olive oil over medium heat until rippling. Gently add the fillets, skin side up, to the pan. Cook for about 3 minutes on medium heat.
2. Turn the fillets over, skin side down. Cook for another 2-3 minutes. After the fish is cooked through, using a spatula, carefully remove fillets to the plate.
3. Turn the pan down to medium-low.
4. Add capers, diced garlic, and lemon juice to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the caper sauce, stirring, until butter melts and forms a creamy mixture.
5. Add fish back to the pan, spoon sauce over the fish, and serve along with Butter saluted English vegetables.
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