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.
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Spatula
- Plate
- Paper towel
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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