Pan-Seared Sea Bass with Provençal Beurre Blanc

Prep time: 15 min | Cook time: 15 min | Servings: 2

Experience the soul of Chez André with a warm, garden-infused twist. By gently poaching the zucchini and tomatoes directly in the butter sauce, the flavors meld into a rich, velvety coating for the pasta and fish.

• Ingredients

  Main Component

  • 2 Sea bass fillets, skin-on (approx. 150g / 5.3 oz each)

  • 150g (5.3 oz) Linguine pasta

  • 15ml (1 tbsp) Neutral oil

  • Salt and white pepper to taste

  Vegetable Beurre Blanc

  • 115g (1/2 cup) Cold unsalted butter, cubed

  • 60ml (1/4 cup) Dry white wine

  • 30ml (2 tbsp) White wine vinegar

  • 1 Small shallot, finely minced

  • 1/2 Small zucchini, diced into small cubes or half-moons

  • 1 Roma tomato, deseeded and diced

  • 1/2 Lemon, juiced

  Garnish

  • 5g (1 tbsp) Fresh parsley, finely chopped

• Instructions

  1. Cook 150g (5.3 oz) linguine in salted boiling water until al dente; drain and set aside.

  2. In a saucepan, reduce 60ml (1/4 cup) wine, 30ml (2 tbsp) vinegar, and shallots until only 15ml (1 tbsp) liquid remains.

  3. Whisk in 115g (1/2 cup) cold butter one cube at a time over low heat to create a smooth emulsion.

  4. Add the diced zucchini and tomato to the sauce; simmer gently for 2 minutes until the vegetables are just tender.

  5. Stir in lemon juice and salt; keep the sauce on the lowest heat setting to prevent breaking.

  6. Pat fish skin dry and season. Heat 15ml (1 tbsp) oil in a pan over medium-high heat.

  7. Place fish skin-side down; sear for 4 minutes until the skin is deeply browned and very crisp.

  8. Flip the fillets and cook for 60 seconds to finish the interior.

  9. Toss the cooked linguine directly into the saucepan with the vegetable-butter sauce to coat thoroughly.

  10. Plate the pasta and vegetables, top with the crispy fish, and sprinkle with 5g (1 tbsp) fresh parsley.

Recipe inspired by restaurant

Chez André

Paris