Santa Eulalia Sea Bass With Lemon And Capers
Santa Eulalia Sea Bass with Lemon and Capers is a classic dish from Balearic cuisine, known for its fresh and vibrant flavors. This recipe pairs the delicate sea bass with the zesty tang of lemon and the briny pop of capers, creating a dish that is both light and satisfying.
Ingredients
- 4 sea bass fillets
- 2 lemons, sliced
- 2 tablespoons capers
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Season the sea bass fillets with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the sea bass fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the sea bass from the skillet and set aside.
- Add the lemon slices and capers to the skillet, cooking for 1-2 minutes until the lemons are slightly caramelized.
- Return the sea bass to the skillet, spooning the lemon and caper mixture over the fillets.
- Serve the sea bass hot, garnished with additional lemon slices if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Large skillet Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Santa Eulalia Sea Bass with Lemon and Capers pairs beautifully with a side of steamed vegetables and a crisp white wine.
Tips & tricks
Be sure not to overcook the sea bass, as it can become dry. The fillets should be opaque and flake easily with a fork when done.
Cost
$20