Seared Sea Bass with Bechamel Sauce

155

Seared, crispy skin fish is easier to make than you think. You can make this version in 15 minutes.

You can mix and match some herbs and spices to make this dish more special. You can add some garlic to the sauce. Dill is also a nice addition to this dish. This fish recipe is easy to doll up.

4
24 ounces Sea Bass fillet
1 tbsp olive oil
2 tbsp All-purpose flour
½ tsp ground white pepper
3 tbsp butter
1 (¼ cup) milk
Parsley for garnish
Springs of Thyme
Salt and white pepper to taste
  1. Prepare the sauce: Melt in the 2 tbsp butter in a heavy-bottomed saucepan.
  2. Stir in flour and cook, stirring constantly until the paste cooks and bubbles a little bit.
  3. Add the milk...
    See the full directions on my site
Nutritions

Calories
323

Sodium
153mg
6% DV

Fat
15g
23% DV

Protein
34g
68% DV

Carbs
8g
2% DV

Fiber
2g
11% DV