Sea Bass with Lemon Caper Fettuccine
Elevate your weeknight dinner game with this elegant yet approachable Sea Bass with Lemon Caper Fettuccine. Flaky, golden pan-seared sea bass fillets sit atop a bed of al dente fettuccine tossed in a velvety lemon cream sauce infused with capers, fresh parsley, and the bright zest of lemon. The recipe masterfully balances rich, buttery notes with a tangy citrus kick, while a touch of Parmesan adds irresistible depth. Perfectly suited for a dinner party or a cozy family meal, this dish comes together in just 40 minutes and delivers restaurant-quality flavor right at home. Serve it with a crisp white wine and enjoy an effortless touch of luxury on your plate!
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Ingredients
- 4 pieces sea bass fillets, skin-on
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 2 pieces shallots, finely minced
- 3 pieces garlic cloves, minced
- 2 tbsp capers, rinsed and drained
- 3 tbsp fresh lemon juice
- 1 lemon zest of lemon
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
- 2 tbsp all-purpose flour
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Step 2
Pat the sea bass fillets dry with a paper towel. Lightly season both sides with salt and pepper, then dust with flour, shaking off any excess.
Step 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the sea bass fillets skin-side down and cook for 3-4 minutes, pressing gently to ensure even cooking. Flip and cook for another 2-3 minutes until golden and cooked through. Remove from the skillet and keep warm.
Step 4
In the same skillet, add 2 tablespoons of butter and the remaining olive oil over medium heat. Add the minced shallots and garlic, cooking until fragrant and tender, about 2-3 minutes.
Step 5
Stir in the capers, lemon juice, and lemon zest, cooking for another minute. Add the heavy cream and bring to a simmer, stirring occasionally until slightly thickened, about 4-5 minutes.
Step 6
Reduce the heat to low and stir in the Parmesan cheese until melted and smooth. Adjust the sauce’s consistency with reserved pasta water as needed.
Step 7
Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Stir in the chopped parsley and adjust seasoning with additional salt and pepper if desired.
Step 8
Plate the fettuccine and place a sea bass fillet on top of each serving. Garnish with additional parsley and a sprinkle of grated Parmesan, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1359.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3757.3 |
| Total Fat 220.0g | 0% |
| Saturated Fat 102.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 644mg | 0% |
| Sodium 4538.2mg | 0% |
| Total Carbohydrate 286.1g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 16.6g | |
| Protein 157.7g | 0% |
| Vitamin D 800IU | 0% |
| Calcium 1017.8mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1539.2mg | 0% |
Source of Calories