Sea Bass with Creamy Lemon Sauce

Oh, sea bass. Why are you so perfect? You’re so light, so tender, so delicately beautiful. Yet so many people cover you up with heavy sauces. What all the cooks out there should know about you is that you deserve to be the main attraction on the plate and that you should only be covered in the finest, most delicate sauce to enhance your charms. This creamy lemon sauce is worthy of you, sea bass, and won’t cover up your natural beauty. Its light, subtle flavors will allow you to shine in all your glory.  You’re welcome.


4 small sea bass fillets

Juice from one lemon

½ c.chicken broth

½ c. white wine 

½ c. milk

3 Tbsp. butter

1 Tbsp. flour

1 clove garlic, minced

1 tsp. oregano

Salt and pepper

Pat the fish dry and season with salt and pepper on both sides. Heat 1 Tbsp. butter in a skillet over medium high heat.  Place the fish into the skillet and cover. Cook for about 4 minutes, flip over and cook until the fish is flaky and cooked through. Set aside on a plate. 

In the same skillet, melt 2 Tbsp. butter. Add garlic and flour and mix together to form a roux. Whisk in the chicken broth, white wine and milk. Let the sauce cook for about 3 minutes so it thickens. Add oregano and season with salt and pepper to taste. Pour over the fish and enjoy immediately.

I recommend serving this sea bass on top of my Warm Farro Salad with Arugula and Feta.

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