Lemon Caper Sea Bass
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Chilean Sea Bass Recipe
Tender sea bass is finished with a lip-smacking lemon caper sauce for a meal that is both elegant and satisfying. This delicious 30-minute recipe can be serving over rice or even pasta for soaking up the tangy sauce!
Learn About Our Chilean Sea Bass!
Sea bass is a type of fish that is highly nutritious and provides several health benefits. Here at Sizzlefish, our wild Chilean sea bass has a rich, velvety texture with a mild flavor. Portions arrive frozen in 4 or 6-ounces, perfect for portioning and thawing as needed.
Here are some of the benefits of eating sea bass:
1. Rich in omega-3 fatty acids: Sea bass is a good source of omega-3 fatty acids, which have been linked to a reduced risk of heart disease, stroke, and certain types of cancer.
2. High in protein: Sea bass is a high-protein food that can help build and repair tissues in the body, including muscle tissue.
3. Low in calories: Sea bass is a low-calorie food that can help with weight loss or weight management.
4. Contains essential vitamins and minerals: Sea bass is rich in vitamins B12 and D, as well as minerals such as selenium and potassium.
5. May improve brain function: The omega-3 fatty acids in sea bass may also help improve brain function and reduce the risk of cognitive decline.
Sea bass can be a healthy addition to a balanced diet, and it is important to choose fresh, high-quality sea bass like Sizzlefish and prepare it in a healthy way to maximize its health benefits.
Why We Use Capers and Lemon?
Capers and lemon add a tangy component to this recipe while rosemary adds a flavor and aroma of its own. Rosemary is an aromatic herb that is commonly used in cooking, particularly in Mediterranean and Middle Eastern cuisines. It has a fragrant, pine-like aroma and a slightly bitter, astringent taste that pairs well with meat, poultry, fish, and vegetables.
Capers are an unassuming ingredient that adds serious flavor to recipes. Capers are small, green flower buds that are commonly used as a seasoning or condiment in cooking, particularly in Mediterranean and Middle Eastern cuisines. They have a distinctively tangy and salty flavor and are often used in dishes such as salads, pasta, sauces, and seafood.
Here are some interesting facts about capers:
1. They grow on a shrub: Capers are the unopened flower buds of the caper bush (Capparis spinosa), which is a perennial shrub native to the Mediterranean region and some parts of Asia.
2. They come in different sizes: Capers are usually sold in small jars or tins, and they are classified by size. The smallest capers, known as nonpareil, are about the size of a small pea, while larger capers can be up to the size of a grape.
3. They are often pickled: Capers are typically pickled in vinegar or saltwater to enhance their flavor and preserve them for later use.
4. They are used in traditional medicine: Capers have been used in traditional medicine for their anti-inflammatory, antioxidant, and digestive properties.
5. They are a good source of nutrients: Capers are low in calories and fat but high in fiber, vitamin K, and the minerals iron and calcium.
Overall, capers are a tasty and versatile ingredient that can add flavor and nutritional benefits to a variety of dishes.
4 portions Sizzlefish Chilean Sea Bass
1/2 tsp salt
1/4 tsp black pepper
Lemon slices for serving
2 tbsp salted butter
1 tsp minced garlic
1/4 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers
1 sprig fresh rosemary
For Sea Bass
For Lemon Caper Sauce
Lightly grease a large nonstick skillet with cooking oil and heat over medium heat for 1-2 minutes.
Blot sea bass with paper towel to remove moisture. Season with salt and pepper.
Place sea bass on his skillet and sear for 3 minutes on each side. Set aside on a plate and wipe skillet clean.
Return skillet to stove over medium heat. Melt butter and add minced garlic. Sauté garlic for 1 minutes. Reduce heat to low. Add lemon juice, chicken stock, capers, and rosemary to skillet.
Return sea bass to skillet and simmer for 4-5 minutes longer, basting fish with sauce occasionally.
Serve hot garnished with lemon slices.
One sprig of rosemary is potent enough for most recipes. As the sprig simmers it will infuse into sauces, soups and stews. It can be used fresh or dried and is often used in marinades, rubs, dressings, and sauces.
- Serving Size
- 1 Serving
- per serving
- 1 grams
- 13 grams
- 20 grams