Pan-Seared Sea Bass with Lemon Vinegar Butter Sauce

Pan-Seared Sea Bass with Lemon Vinegar Butter Sauce

A refined seafood entrée where CEREN Lemon Vinegar creates a silky, tangy butter sauce that elevates delicate white fish.

Ingredients

  • 4 sea bass fillets (or cod, halibut)
  • 2 tablespoons olive oil
  • 3 tablespoons CEREN Lemon Vinegar
  • ½ cup fish or chicken stock
  • 75 g cold butter, cubed
  • 1 shallot, finely minced
  • 1 teaspoon capers
  • Salt and black pepper, to taste
  • Fresh dill or parsley for garnish

Instructions

Cook fish: Season fillets with salt and pepper. Heat olive oil in a skillet. Pan-sear fish skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes until golden and flaky. Remove and keep warm.

Make sauce: In the same pan, sauté shallot until translucent. Deglaze with CEREN Lemon Vinegar and stock, scraping up browned bits. Simmer until reduced by half.

Whisk butter: Remove from heat, whisk in cold butter cubes one at a time to create a smooth, glossy sauce. Stir in capers.

Serve: Place fish on plates, spoon sauce generously over, and garnish with fresh herbs.

👉 A restaurant-style dish that shows how lemon vinegar can transform sauces into elegant flavor bombs.