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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

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 Sea Bass on Ratatouille, Tapenade, Tomato Fondue

Recipe courtesy of Rick Moonen

Sauteed Black Sea Bass with Port Beurre Blanc

Recipe courtesy of Richard Farnabe

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

Recipe courtesy of Bobby Flay

Sea Bass Veracruzana

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword