Dairy-Free Filet de Bar with Lemon Herb Sauce
Elevate your dinner table with this elegant, **Dairy-Free Filet de Bar with Lemon Herb Sauce**, a delightful dish that’s light, flavorful, and easy to prepare. Perfectly pan-seared and oven-baked sea bass fillets are seasoned simply to let their delicate flavor shine, while a vibrant lemon herb sauce made with fresh parsley, dill, chives, garlic, and capers adds a bright, tangy finish. A splash of white wine enhances the sauce with a subtle depth, making this dish ideal for a refined weeknight meal or an impressive dinner party entrée. Ready in just 30 minutes, this healthy, gluten-free recipe is as beautiful to serve as it is delicious to eat. Serve it with roasted vegetables or a side of wild rice for a complete and satisfying meal!
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 3 tablespoons olive oil
- 2 whole lemon
- 3 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons capers
- 0.25 cup white wine
Instructions
Preheat your oven to 400°F (200°C).
Rinse the sea bass fillets under cold water and pat them dry with paper towels.
Season the fillets with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Place the fillets skin-side down in the skillet and cook for about 3 minutes until the skin is crispy.
Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the lemon herb sauce.
Zest and juice the lemons, keeping them separate.
Finely chop the parsley, dill, and chives and mince the garlic cloves.
In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon zest, lemon juice, white wine, and capers, and let simmer for 2-3 minutes.
Remove the sauce from heat and stir in the chopped parsley, dill, and chives.
Once the sea bass is cooked, remove the skillet from the oven. Be careful, as the handle will be hot.
Serve the sea bass fillets with the lemon herb sauce drizzled over the top.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
