SERVES: 4

PREP + COOK TIME: 32 MINUTES

CALORIES: 287

Ingredients:

• 1 lb Sea Bass filets

• Kosher salt (to taste)

• Black pepper (to taste)

• Creole seasoning (to taste)

• 1/4 cup dry white wine

• 1 1/2 tbsp white wine vinegar

• 1 1/2 tbsp shallots, minced

• 1 tbsp lemon juice (or more to taste)

• 1 tsp lemon zest

• 1 tbsp heavy cream

• 6 tablespoons butter (cold, cut into 1-inch pieces)

Directions:

Preheat the oven to 425 F. Spray a baking pan with cooking spray.

Lightly sprinkle the sea bass fillets with Kosher salt, pepper, and Creole seasoning. Place the filets on the baking pan, skin-side down.

Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets (good rule of thumb is 11 minutes per inch). The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet, although I simply cooked mine 15 minutes based on its thickness and it was perfect.

While the fish is baking, prepare the lemon buerre blanc sauce.

In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

Add the lemon juice, zest, and heavy cream. Remove the pan from the heat and whisk in 1 piece of the butter. Set it back over low heat and continue whisking until the butter has almost melted. Continue with the remaining pieces of butter until all are incorporated.

Taste and add salt and pepper, as needed. Whisk until well-blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80 F but no hotter than about 135 F— until serving time.

Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.

Serve and enjoy!

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