Main Courses > Seafood Dishes > Fish > Pan-Fried Sea Bass

Crispy Skin Sea Bass with Roasted Asparagus and Hollandaise Sauce

Elevate your dining experience with this Crispy Skin Sea Bass, served alongside tender roasted asparagus and a creamy, classic hollandaise sauce. This dish combines textures and flavors for a truly memorable meal.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 2 Sea Bass fillets
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 bunch Asparagus
  • 1/2 Lemon
  • 3 Egg yolks
  • 6 tablespoons Butter
  • 1 tablespoon Lemon juice
  • pinch Cayenne pepper

Prepare the Sea Bass and Asparagus

Preheat your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels and season with salt and pepper. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet.

Roast the Asparagus

Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.

Pan-Fry the Sea Bass

While the asparagus is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes, or until the skin is golden brown and crispy. Gently flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through. Internal temperature should reach 145°F (63°C).

Make the Hollandaise Sauce

In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and creamy. Be careful not to overheat the sauce, or the eggs may curdle. Season with salt and a pinch of cayenne pepper to taste.

Serve

Arrange the roasted asparagus on serving plates. Top with the crispy skin sea bass fillets. Drizzle generously with the hollandaise sauce. Serve immediately with lemon wedges.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 250 kcal Protein: 28g Fat: 14g Carbohydrates: 4g

Other Considerations for Nutrition

This recipe contains moderate amounts of fat, primarily from the hollandaise sauce. Consider using a lighter hollandaise sauce recipe or reducing the amount served. Asparagus is a good source of vitamins and fiber.

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FAQ

  • How can I prevent the hollandaise sauce from curdling?

    The key is to cook the sauce over low heat and whisk constantly. Make sure the bowl is not touching the simmering water. If the sauce starts to curdle, remove it from the heat immediately and whisk in a tablespoon of cold water.
  • Can I prepare the hollandaise sauce in advance?

    Hollandaise sauce is best served immediately after making it. However, you can keep it warm for a short period by placing the bowl over a warm (not hot) water bath and whisking occasionally.
  • What other vegetables can I serve with this dish?

    Other good options include green beans, broccoli, or Brussels sprouts. Adjust roasting or cooking times accordingly.