Sauteed Black Sea Bass with Capers and Herb-Butter Sauce | Grocer Collective


4 (about 1 ¼ lbs) Black sea bass fillets Wild Caught Black Sea Bass
Pinch Kosher salt and ground black pepper
Pinch Instant flour (ex: Wondra) for sprinkling
1 tbsp Extra-virgin olive oil Organic Extra Virgin Oil Blend
⅓ cup Dry vermouth
1 tbsp Capers, drained and rinsed
3 tbsp Unsalted butter
¼ cup Lightly packed chopped herbs, such as parsley, dill, chives  


Step 1

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.

Step 2

  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed, until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.

Step 3

  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

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