Ingredients:

  • 4 pieces of sea bass fillets (about 6 ounces each; approx. 170 grams)
  • 1 cup (30 grams) of fresh parsley, finely chopped
  • 1/2 cup (15 grams) of fresh dill, finely chopped
  • 1/2 cup (60 grams) of fresh breadcrumbs
  • 1/4 cup (60 ml) of olive oil
  • Salt and pepper to taste
  • 1/2 cup (120 ml) of white wine
  • 1/4 cup (60 ml) of fresh lemon juice
  • 1/2 cup (113 grams) of unsalted butter, cut into cubes

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine parsley, dill, breadcrumbs, olive oil, salt, and pepper to prepare the herb crust.
  3. Place sea bass fillets on a baking sheet and season both sides with salt and pepper.
  4. Spoon the herb mixture evenly over each fillet, pressing lightly to adhere.
  5. Place in the preheated oven and bake for 10-15 minutes or until the fish flakes easily with a fork.
  6. In a small saucepan, combine white wine and lemon juice. Bring to a simmer, reduce by half, then whisk in the butter, a few cubes at a time, until sauce is emulsified.
  7. Season beurre blanc with salt and pepper to taste.
  8. Plate the sea bass, drizzling with lemon beurre blanc. Serve immediately.