Sea Bass with Lemon Caper Fettuccine
Elevate your weeknight dinner game with this elegant yet approachable Sea Bass with Lemon Caper Fettuccine. Flaky, golden pan-seared sea bass fillets sit atop a bed of al dente fettuccine tossed in a velvety lemon cream sauce infused with capers, fresh parsley, and the bright zest of lemon. The recipe masterfully balances rich, buttery notes with a tangy citrus kick, while a touch of Parmesan adds irresistible depth. Perfectly suited for a dinner party or a cozy family meal, this dish comes together in just 40 minutes and delivers restaurant-quality flavor right at home. Serve it with a crisp white wine and enjoy an effortless touch of luxury on your plate!
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Recipe Information
Ingredients
- 4 pieces sea bass fillets, skin-on
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 2 pieces shallots, finely minced
- 3 pieces garlic cloves, minced
- 2 tbsp capers, rinsed and drained
- 3 tbsp fresh lemon juice
- 1 lemon zest of lemon
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
- 2 tbsp all-purpose flour
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Pat the sea bass fillets dry with a paper towel. Lightly season both sides with salt and pepper, then dust with flour, shaking off any excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down and cook for 3-4 minutes, pressing gently to ensure even cooking. Flip and cook for another 2-3 minutes until golden and cooked through. Remove from the skillet and keep warm.
In the same skillet, add 2 tablespoons of butter and the remaining olive oil over medium heat. Add the minced shallots and garlic, cooking until fragrant and tender, about 2-3 minutes.
Stir in the capers, lemon juice, and lemon zest, cooking for another minute. Add the heavy cream and bring to a simmer, stirring occasionally until slightly thickened, about 4-5 minutes.
Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Adjust the sauce’s consistency with reserved pasta water as needed.
Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Stir in the chopped parsley and adjust seasoning with additional salt and pepper if desired.
Plate the fettuccine and place a sea bass fillet on top of each serving. Garnish with additional parsley and a sprinkle of grated Parmesan, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 16.6 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 1018 mg | 78% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1539 mg | 33% | |
*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.
