Pan Fried Sea Bass with Lemon Garlic Herbs Sauce

3 tbsp butter divided

1 tbsp extra-virgin olive oil

3 tbsp vegetable oil

1.50 lbs sea bass such as barramundi

¼ cup all-purpose flour

1 tsp kosher salt plus more if needed

½ tsp black pepper plus more if needed

2 cloves garlic minced

¼ cup dry white wine such as savignon blanc

½ cup chicken stock/broth or water, in a pinch

2 tbsp juice of one lemon

1 tbsp fresh oregano roughly chopped

1 tbsp fresh thyme roughly chopped

1 tbsp fresh parsley roughly chopped

lemon wedges for serving optional

Pat the fish dry . In a bowl, mix the flour, salt and black pepper together.

Dredge each piece of fish in the flour mixture and coat evenly. Shake off any excess.

In a large skillet, melt 1 tablespoon of butter over medium high heat and add olive oil.

Cook the fish for 3-4minutes on each side, until golden brown. Try not to move the fish too much, especially using a pan that isn’t nonstick, otherwise the fish may be more likely to stick to the bottom and not get browned easily. Remove the fish from the skillet and plate.

Turn down the heat to low. Add white wine to the skillet to deglaze. Stir up any browned bits and continue to heat until almost all the wine has evaporated.

Add butter to the skillet. Once it’s melted, add the minced garlic and fresh herbs to the skillet. Sautéed for about 30 seconds till fragrant. Add chicken broth and bring it to a simmer. Turn off heat and add in the remaining butter and lemon juice. Adjust seasoning if necessary.

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Pan Fried Sea Bass with Lemon Garlic Herbs Sauce