Recipe courtesy of L'Ecole
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.

Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Fresh Yellowtail Fillet with Lime and Ginger

Sauteed Chilean Sea Bass

Recipe courtesy of Ehab Habashi

Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette

Recipe courtesy of Brigid Callinan

Grilled Sea Bass Fillets: Branzino ai Ferri

Recipe courtesy of Ruth Rogers|Rose Gray

Sauteed Black Sea Bass with Port Beurre Blanc

Recipe courtesy of Richard Farnabe

Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue

Recipe courtesy of Rick Moonen

Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.