Sea bass fillets: the recipe for the light and delicate second course

Ingredients
SEA BASS FILLETS
2
LEMON
1/2
BUTTER
1 walnut
WHITE WINE
1/2 glass
PARSLEY
1 tuft
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
The sea bass fillets are a second course of simple and delicious fish, perfect for any tasty and light family lunch or dinner. It is an easy and quick preparation to make, a seafood variant of the classic scaloppine with lemon based on veal. In our recipe we use sea bass, or sea bass, a white-fleshed fish, with lean, firm and compact meat, which resists cooking well without falling apart.

Soft and with a very delicate flavour, sea bass fillets will win over even the little ones at home, who are usually more reluctant towards fish. Here the fillets are dipped in flour, browned in a pan with a drizzle of extra virgin olive oil, a knob of butter and a clove of garlic, then cooked by blending everything with white wine and lemon juice.

The result is tender fish fillets and a creamy, enveloping cooking bottom, ideal for scooping up with a few slices of fresh bread. If you like, you can flavor it with other , such as thyme, marjoram or chives, and replace the lemon juice with orange juice, for a 39;equally fragrant and scented alternative.aromatic herbs

Find out how to prepare sea bass fillets by following the step-by-step procedure and advice. Also try the sea bass in salt and the fillets in crazy water .

How to prepare sea bass fillets

Step 1
Dredge the sea bass fillets in the flour1.

Step 2
Pour a drizzle of extra virgin olive oil into a pan
2
.

Step 3
Add a knob of butter3.

Step 4
Pour in the juice of half a lemon4.

Step 5
Arrange the sea bass fillets5.

Step 6
Cook over medium heat until the fillets are golden, then flip them over and continue cooking on the other side too6.

Step 7
Wet with white wine7and let it fade.

Step 8
Season with salt8.

Step 9
Perfume with fresh chopped parsley9.

Step 10
Once cooked, transfer the sea bass fillets to a serving dish and serve immediately10.

Advice
You can use fresh or frozen sea bass fillets, for greater convenience. In this case, defrost them the day before, leaving them in the refrigerator, and proceed according to the recipe.

You can accompany the sea bass fillets with potatoes: you can steam them, in the oven< /span>parsley potatoes, or make tasty in a pan or

Variants
Alternatively, you can prepare the sea bass fillets with packed vegetables, to obtain a complete and light dish. Cut 1 pepper, 1 courgette and some cherry tomatoes into chunks. Season with extra virgin olive oil, salt and oregano, transfer the vegetables to a baking tray, lined with baking paper, close the foil and bake at 200°C for about 15 minutes. Cook the sea bass fillets according to the recipe and serve them with the hot, freshly baked vegetables in foil.

storage
The sea bass fillets can be stored in the refrigerator, in a special airtight container, for 1-2 days at most.