Recipe courtesy of Richard Farnabe

Sauteed Black Sea Bass with Port Beurre Blanc

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1/4 cup extra virgin olive oil

4 fillets of black bass, skin on

Salt and pepper to taste

2 bunches asparagus

2 tablespoons butter

1 tablespoon minced shallots

1/4 cup white wine

1/2 pound unsalted butter, cold and cubed

1 tablespoon heavy cream

1/2 cup Tio Pepe Sweet Port

Chervil leaves for garnish

1 tablespoon chopped chives for garnish


  1. Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.
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