Seared Sea Bass with Bechamel Sauce
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Recipe Card
ingredients
- 24 ounce Sea Bass fillet
- 1 tabelspoons olive oil
- 2 tabelspoons All-purpose flour
- 1/2 tsp ground white pepper
- 3 tabelspoons butter
- 1 1/4 cup milk
- Parsley for garnish
- Springs of Thyme
- Salt and white pepper to taste
Method
Step 1
Prepare the sauce: Melt in the 2 tbsp butter in a heavy-bottomed saucepan.
Step 2
Stir in flour and cook, stirring constantly until the paste cooks and bubbles a little bit.
Step 3
Add the milk and continue stirring as the sauce thickens for about 5 minutes.
Step 4
Add salt, white pepper and transfer to a container when the consistency of the sauce comes together.
Step 5
Prepare the fish: Season the fish with salt and pepper.
Step 6
In a skillet, heat oil and sear the fish skin side down.
Step 7
Sear the fish for 2 minutes and turn it to the other side for another 1 minute.
Step 8
Add the remaining butter and sprig of thyme.
Step 9
Baste the fish with the butter and herbs for 30 seconds and transfer to a plate lined with a paper towel.
Step 10
Plate the seared fish together with the béchamel sauce, sprinkle with chopped parsley leaves and serve.