Ce Soir Brasserie's Chilean Seabass with Grenobloise Sauce
The classic French Grenobloise sauce is buttery and tangy and it pairs perfectly with the delicate flavour of sea bass in this recipe.
Ingredients
- 5 sea bass fillets
- 1/2 cup salt
- 1/2 cup sugar
- 5 tbsp unsalted butter
- 3 tbsp capers (cut in half)
- 2 or 3 lemons
- ½ tbsp parsley, finely chopped
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