Recipes Sea Bass Fillets with Parsley Sauce 1.0 (73) 2 Reviews Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, lemony sauce. By Bob Chambers Updated on June 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 40 mins Yield: 4 Ingredients 1 3/4 cups fresh bread crumbs 1 cup finely chopped flat-leaf parsley leaves Salt and freshly ground pepper 4 tablespoons unsalted butter 1 shallot, minced 1 1/2 cups chicken stock or low-sodium broth 3 tablespoons fresh lemon juice 3 tablespoons crème fraîche 1/4 cup extra-virgin olive oil All-purpose flour, for dredging 2 large eggs, beaten Four 6-ounce sea bass fillets Directions In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes. Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently. In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve. Notes Sauce variation: Lemon-hazelnut brown butter. Fish variation: striped bass or snapper. Suggested Pairing Aromatic, crisp Sauvignon Blanc. Rate it Print