COVID-19 Movement Control – Day 68
Lunch: Pan-fried Seabass with Lemon Garlic Herb Sauce
I ordered 4 Seabass from my favourite TTDI Market Seafood Auntie. She fillet the fish for me and return the bones for me to cook fish soup noodle.
Today, I tried out this new recipe for Seabass. I like the sourish taste with the fragrance herbs smell. It goes really well with the Seabass and baby spinach.
- 700g sea bass, cut into fillet
- 1/4 cup all-purpose flour
- 1 tsp of kosher salt
- 1/2 tsp of black pepper
- 3 tbsp butter
- 1 tbsp extra-virgin olive oil
- 5 cloves of garlic, minced
- 1/4 cup of dry white wine, ie savignon blanc
- 1/2 cup chicken stock/broth or water
- 2 tbsp of lemon juice
- 1 tbsp each of fresh oregano, thyme and parsley (or any herbs), roughly chopped
- lemon wedges, for decoration/serving
- Pat fish fillet dry with a paper towel.
- In a shallow dish, mix together flour, salt and black pepper.
- Coat each side, the entire surface of fish in the flour mixture and shake off excess flour.
- Using a non-stick frypan, melt 1 tbsp of butter over medium high heat and add olive oil.
- Cook fish in the frypan for 3-4 minutes on each side, until golden brown.
- Remove fish to a plate.
- Turn down the heat to low. Add white wine to frypan to deglaze and continue heating until almost all the wine has evaporated.
- Add one more tablespoon of butter to the frypan. Once it’s melted, add the minced garlic and fresh herbs and sauté until fragrant, about 30 seconds.
- Add the chicken broth and bring to a simmer.
- Turn off heat and stir in remaining 1 tablespoon butter and lemon juice. Taste and adjust seasoning.
- Serve sauce on top of fish.
We had the fish with quinoa rice and baby spinach.
And I forgotten to use these lemon slices to serve with the seabass. Cooking is tiring, from planning to browsing on the internet, getting the ingredients, preparing, cooking and washing up. And it’s Sunday, which is also weekly cleaning day. 😕
Really happy to have Max. My best investment during this MCO.
When the house is finally cleaned, I can relax and enjoy burnt cheesecake from sister.
For today’s dinner, I had my first Hokkien mee during this MCO. TQ to my foodie friend for the recommendation. I have quota for cab. Must eat good one only. It was worth the drive and wait. Craving satisfied.