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Sea Bass with Parsley Cream Sauce
...in your mind.
Sea Bass with Parsley Cream Sauce

Sea Bass with Parsley Cream Sauce

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cup milk
  • 1/3 cup chopped curly parsley
  • 1 tablespoon prepared horseradish
  • 4 -6oz Seabass fillets, at room temperature
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste

Directions

  1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown - about 2 minutes.
  2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish
  3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides
  4. Place seasoned fish fillets in a hot pan face down and sear for about 3 minutes on each side, until opaque
  5. Plate fish and top with 2-3 tablespoons of the horseradish sauce
Sea Bass with Parsley Cream Sauce

Sea Bass with Parsley Cream Sauce

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cup milk
  • 1/3 cup chopped curly parsley
  • 1 tablespoon prepared horseradish
  • 4 -6oz Seabass fillets, at room temperature
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste

Directions

  1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown - about 2 minutes.
  2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth. Remove from the heat - stir in parsley and horseradish
  3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides
  4. Place seasoned fish fillets in a hot pan face down and sear for about 3 minutes on each side, until opaque
  5. Plate fish and top with 2-3 tablespoons of the horseradish sauce