Roasted Seabass with Lemon Butter Tarragon Sauce
Servings
4
Cook Time
20 minutes
Delight your senses with our Roasted Seabass, elevated by a Lemon Butter Tarragon Sauce—a dish offering a delicate yet vibrant flavor profile. The seabass, seared to golden perfection, harmonizes beautifully with the zesty tang of lemon and the subtle, aromatic notes of fresh tarragon infused into the rich butter sauce. This culinary masterpiece creates a harmonious balance of citrusy brightness and savory richness, ensuring a dining experience that is both indulgent and memorable.
Rastelli’s
Ingredients
-
4 seabass fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup unsalted butter
- 2 tablespoons fresh tarragon leaves, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Pat the seabass fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the seabass fillets, skin-side down, and sear for 3-4 minutes until golden brown and crispy.
- Flip the fillets carefully using a spatula and transfer the skillet to the preheated oven. Roast for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the seabass is roasting, prepare the lemon butter tarragon sauce. In a small saucepan, melt the butter over medium heat.
- Once the butter is melted, add the chopped tarragon, lemon zest, and lemon juice. Stir well to combine.
- Season the sauce with salt and pepper to taste, then reduce the heat to low and let it simmer for 2-3 minutes to allow the flavors to meld together.
- Once the seabass is done roasting, remove it from the oven and transfer the fillets to a serving platter.
- Spoon the lemon butter tarragon sauce over the roasted seabass fillets.
- Garnish with additional fresh tarragon leaves if desired, and serve immediately.