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Wednesday, March 5, 2008

parsley-lemon sea bass

parsley-lemon sea bass

This is a simple pan-fried fish (any white fish, I used chilean sea bass but you could use halibut, grouper, etc) with a delicious and not-too-unhealthy sauce based on a recipe I found in Food & Wine magazine. This makes about enough sauce for 4 fillets, but it's so simple it would be easy to adjust for a smaller/larger batch.

Grocery list: fish, 1 big bunch flat-leaf parsley, lemon, cream, 2 shallots.

To make the sauce, slice the shallots and saute in olive oil for 4-5 minutes. Add 1 cup water and simmer until reduced by half, 5-6 minutes. Then add 1/2 cup cream and simmer 5-6 minutes more. Turn off the heat and let it sit for 10 minutes. Stir in 4 cups of loosely packed parsley (that's about all the leaves from one bunch of parsley). Put all this in a blender and process, then return to pan. Add the juice of 1 lemon (about 2 T) plus salt & pepper, then keep warm.

Simply pan fry the fillets in olive oil till they are cooked through, about 4-5 minutes per side, then serve with sauce.

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