Sea Bass with Dill and Lemon Beurre Blanc
Directions
- Add olive oil to sauté pan over medium high heat.
- Season fish filets on both sides with salt and pepper. Add filets to pan and cook until caramelized. 2-3 minutes per side.
- Serve on warm plate sauce down then topped with fish and garnish with dill and roasted red peppers.
Ingredients
- 16 oz Natures Best Lemon and Dill Beurre Blanc, (see recipe below)
- 3 tbsp Roma® Oil, Olive
- 1 tsp Magellan® Black Pepper, ground
- 1 tsp Magellan® sea salt
- 4 6 oz Bay Winds® sea bass filet(s)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
