Créé avec l’IA
Sicilian Sea Bass with Alfredo Olive Oil White Wine Reduction
40 min 444 kcal par portion Moyen
Ingrédients
4 Portions
- sea bass fillets4 fillets (120) g each
- extra virgin olive oil2 tablespoons
- garlic, smashed4 cloves
- heavy cream1 cup
- dry white wine0,5 cup
- Romano cheese, grated0,25 cup
- fresh marjoram, chopped1 tablespoon
- mixed peppercorns, crushed1 teaspoon
- fresh parsley, chopped1 tablespoon
- sea salt0,5 teaspoon
Instructions
- 1
Pat the sea bass fillets dry and season both sides with sea salt and half of the crushed mixed peppercorns.
- 2
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the sea bass fillets, skin side down, and sear for 3-4 minutes until golden and crisp. Flip and cook for another 2-3 minutes until just cooked through. Remove fillets and set aside, covered.
- 3
In the same skillet, add the remaining 1 tablespoon olive oil and smashed garlic. Sauté for 1 minute until fragrant, but not browned.
- 4
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the pan. Reduce by half, about 2-3 minutes.
- 5
Lower the heat to medium-low. Add the heavy cream and Romano cheese, stirring constantly until the cheese melts and the sauce thickens, about 3-4 minutes.
- 6
Stir in the chopped marjoram, remaining peppercorns, and half of the chopped parsley. Simmer for 1 minute.
- 7
Return the sea bass fillets to the skillet, spooning sauce over the top. Warm through for 1-2 minutes.
- 8
