Sea Bass with Mustard Champagne Sauce

Most of us could stand to eat less meat and more fish and vegetables. Cold water catches like Sea Bass are delicious and high in nutrients like zinc and Omega-3s. Conversely, they are low in fat, yet satisfying due to their high protein content.

Recently, people have been concerned about the safety of eating large amounts of fish due to mercury levels. While Sea Bass is not exempt from the warnings, it is relatively low in mercury levels, compared to swordfish and halibut (see the attached FDA webpage). Like all good things, be sure to enjoy in moderation!

Sea Bass with Mustard Champagne Sauce is a delicious meal that can make any evening feel special.


6 sea bass fillets
3 T. freshly chopped shallots
1 c. champagne or sparkling white wine
2 T. Dijon mustard
3 T. butter
1 T flour
1 c. half and half
1 lemon
Salt and pepper


In a 13X9 baking dish, spray with olive oil cooking spray. Add chopped shallots in a single layer. Place the sea bass fillets in the dish, then add salt and pepper.

Dot the fillets with butter. Pour the champagne over the top and cover loosely with foil (dull side up). Bake at 450 degrees for 10 minutes. Remove the fillets and place on a large serving platter. Reserve the liquid in the dish!

Meanwhile, in a medium skillet, melt 1 tablespoon butter and add the flour. Stir for 10-15 seconds, then add the liquid from the baking dish. Whisk in the cream and mustard. Reduce sauce to desired consistency. Add juice of one lemon (roll lemon on counter first, cut in half and squeeze into pan). Salt and pepper to taste.

Pour the sauce over the sea bass fillets and serve! Garnish with additional slices of lemon and fresh parsley if you wish.

Excellent with delicate salad greens and wild rice.

No comments:

Post a Comment