Pan-Seared Sea Bass with Citrus Beurre Blanc

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate sea bass fillets pan-seared to golden perfection, served with a tangy citrus beurre blanc sauce capturing three-quarters of bright fresh citrus flavors. This French summer cookout recipe, ready in about 25 minutes, pairs sea bass fillets, unsalted butter, and shallots for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 sea bass fillets with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden, then flip and cook an additional 2-3 minutes until opaque and cooked through. Remove and keep warm.
  2. Step 2: In a small saucepan over medium heat, combine 2 finely minced shallots and 1/2 cup dry white wine. Simmer until reduced to about 2 tbsp.
  3. Step 3: Add 3 tbsp fresh lemon juice and 1 tbsp fresh orange juice to the reduced wine mixture and bring to a gentle simmer. Remove from heat and whisk in 6 tbsp chilled unsalted butter, one cube at a time, until the sauce is smooth, creamy, and coats the back of a spoon.
  4. Step 4: Spoon the beurre blanc sauce over the sea bass fillets and garnish with 2 tbsp chopped fresh parsley before serving.

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