Seared Sea Bass with Bechamel Sauce
251
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 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
- Prepare the sauce: Melt in the 2 tbsp butter in a heavy-bottomed saucepan.
- Stir in flour and cook, stirring constantly until the paste cooks and bubbles a little bit.
- 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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 7g 38%
Polysaturated Fat 1g 12%
Monosaturated Fat 5g 36%
Cholesterol 98mg 33%
Sodium 153mg 6%
Potassium 550mg 15%
Protein 34g 68%
% DAILY VALUE*
Total Carbohydrate
Fiber 2g 11%
Sugar 3g 7%
Vitamin A 674IU 13%
Vitamin B6 0.7400000000000001mg 37%
Vitamin C 2mg 4%
Calcium 116mg 11%
Iron 0.74mg 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
