SEA BASS SAUCES RECIPES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pat fish dry with paper towels and lightly season with seafood seasoning.
• Coat an ovenproof skillet with oil and heat over medium-high heat until oil begins to shimmer but not smoke, about 1 minute. Place seasoned fish in the hot skillet and cook until lightly brown on 1 side, 4 to 5 minutes.
• Turn fish over and place skillet in the preheated oven. Roast until fish flakes easily with a fork, 7 to 9 minutes. Transfer fish to a plate and cover tightly with aluminum foil.
• Drain any excess oil from the skillet and return to the stove over medium-high heat. Add pineapple juice and scrape the bottom of the pan to release any browned bits. Add wine, chicken stock, and cream. Simmer until as thick as desired, 1 to 3 minutes. Remove skillet from heat, add mustard and butter. Whisk until melted and smooth. Serve sauce over roasted sea bass.

Steps:

• Add the flour to a small tray, season with salt and pepper and mix. Coat the sea bass on both sides with flour mixture.
• Melt 1 1/2 tablespoon butter in a skillet over low heat, also adding the olive oil in the process. Fry the sea bass on both sides until golden brown. Set aside on a paper towel to absorb some of the oil.
• Use the same olive oil and melted butter for preparing the sauce. Add the garlic and stir for 1 minute or so. Add the white wine, lemon juice, and fresh parsley, season with salt and pepper, and cook and stir for 1 minute more. Coat the remaining butter with flour and add it to the skillet. Cook and stir until it melts or for 1 minute.
• Serve the fish drizzled with sauce and garnished with thyme sprigs and lemon wedges.