6 Reviews

Wow! Great recipe--simple and tastes amazing! I never knew how easy is was to make delicious sea bass at home. I feel like I ate at a fine restaurant this evening. Thanks so much for sharing. My family loved it.

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babytoothdoc September 13, 2013

Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter).

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bill April 01, 2013

My fish turned out a little too brown by cooking on almost high. . .next time I will cook it on medium-high. And next time I will add a little extra butter and some cornstarch to the sauce. Thanks for posting!

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JanuaryBride January 26, 2010

This was wonderful. I did take the suggestion and added some of the dredging flour to the hot oil but I also sauteed some minced garlic and onion in the oil first for a little more flavor...not that it needed any. It was delicious and very easy to do.

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mama smurf March 15, 2009

This was excellent - kind of a fish piccata - and the sauce is to die for.....because we like the sauce I added some of the extra dredging flower to the hot oil - stirred until light tan color then added wine, lemon, and capers and dot of butter at the end....using more of everything to make the extra sauce.

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Chuck_Roast April 18, 2008

Truely a treat to your taste buds! Loved the recipe. Cut the recipe back to two servings but followed the steps & ingredients. Thanks for an easy super recipe -It will be in my favorites" Cook book" Thanks Hey Jude — Nov 7, 2004, 1 member found this helpful Thanks Hey Jude I made this again T'was super good

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Bergy February 13, 2006
Sauteed Chilean Sea Bass