Pan-Fried Sea Bass Fillets in a Pastis & Caper Sauce
Elegant pan-fried sea bass in a flavorful Pastis & caper sauce, garnished with caper berries and served with cooked samphire and mesclun salad. Perfect for lunch or dinner.
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Cooking tools:
- Skillet
- Stove
- Spatula
- Plate
Ingredients
- 4 medium sea bass fillets (or 6 fillets if they are small)
- 50g butter
- 8 to 10 cherry tomatoes (halved)
- 1 tablespoon capers (with a little of the vinegar added too, about 1 teaspoon)
- splash of Pastis (such as Pernod or Ricard, about 1 tablespoon)
- salt and pepper, to season
- caper berries (to garnish)
- cooked marsh samphire (to serve)
- salad (to serve)
- lemon wedges (to serve)
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