Seared Bass with Brown Butter, Roasted Grapes & Capers
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won’t even have dishes to clean at the end of it all!
Seared Bass with Brown Butter, Roasted Grapes & Capers
This seared bass dish will be done in 15 minutes and yet make you feel fancy and special while you eat it. It melts in your mouth, while the sweetness of the roasted grapes and the tangy earthy butter and caper make you want to dance. Using the Searing Method, the fish cooks quickly and with no prep while leaving you with a crispy skin and soft, flavorful meat. Since the sauce is made in the same pan, you won’t even have dishes to clean at the end of it all!
Servings Prep Time
2people 0minutes
Cook Time Passive Time
15minutes 0minutes
Servings Prep Time
2people 0minutes
Cook Time Passive Time
15minutes 0minutes
Ingredients
Instructions
  1. Dry the skin of your fish with a paper or cloth towel. Then, season the fish with salt & pepper on the flesh side only. This will keep it dry and help with the browning later.
  2. Add oil to your pan and turn the heat on high to get it smoking hot.
  3. Once your oil begins to smoke, add your fish skin side down.
  4. Using a spatula or your fingers, GENTLY press the fish against the pan. Pressing and releasing every 2-3 seconds until the flesh begins to relax. The fish will automatically curl and tense when it hits the pan. By gently pressing on the skin, this will aide it in making contact with the pan and browning until it’s naturally ready to relax.
  5. Turn heat down to medium high and let cook 2-3 minutes.
  6. Add butter & thyme
  7. Using a spoon, baste the fish with the butter as it begins to brown and bubble. Do this until the skins flesh is no longer translucent. Remove fish from pan.
  8. Add the grapes to the pan and let cook 1 minute.
  9. Add all the other ingredients & season with salt & pepper.
  10. Remove the thyme sprigs and spoon the sauce over the fish to enjoy!