Sea Bass in Mustard Sauce
Elevate your seafood dinner with this exquisite Sea Bass in Mustard Sauce recipe, a luxurious combination of delicate sea bass fillets and a creamy, tangy mustard sauce. The fillets are pan-seared to golden perfection with a delightfully crispy skin, then bathed in a rich sauce made with Dijon and whole-grain mustard, white wine, and a touch of heavy cream. Infused with the bright flavors of lemon juice and sautéed shallots, this dish is as elegant as it is easy to prepare. Perfectly balanced and ready in just 40 minutes, it’s an ideal choice for a special occasion or an indulgent weeknight dinner. Garnished with fresh parsley and served alongside roasted potatoes or steamed vegetables, this recipe will become a favorite centerpiece on your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Fresh sea bass fillets
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 small Shallots, finely diced
- 1 cup White wine
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the sea bass fillets dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the oil is hot, place the sea bass fillets skin-side down and cook for 4-5 minutes without touching, until the skin is crispy.
Flip the fillets carefully and cook an additional 3-4 minutes, or until the fish is cooked through and opaque. Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter.
Once melted, add the finely diced shallots and sauté for 2-3 minutes, until translucent and fragrant.
Pour in the white wine and lemon juice, stirring to deglaze the pan and scrape up any browned bits. Simmer for about 3-4 minutes, until the liquid reduces by half.
Stir in the Dijon mustard and whole-grain mustard, whisking to combine.
Lower the heat and slowly pour in the heavy cream, stirring constantly. Simmer for 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Return the sea bass fillets to the skillet, spooning the mustard sauce over the top. Allow the fillets to warm through for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately. Pair with steamed vegetables or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.7 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1948 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.
