Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

Enjoy a light yet flavorful dish featuring a succulent 6-ounce seabass fillet, gently pan-seared with a fragrant herb crust and topped with a silky lemon butter sauce. This dish brings a delicate balance of tangy citrus and buttery richness, perfectly complemented by fresh parsley and a hint of garlic.

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NUTRITION

332kcal
Protein
35.4g
Fat
19.7g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Seabass Fillet

1 tbsp Unsalted Butter

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Pat the seabass fillet dry with a paper towel. Season with a pinch of salt, black pepper, garlic powder, and a light sprinkle of fresh parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, place the fillet skin side down and sear for about 3-4 minutes until the skin is crispy.

  • 3

    Carefully flip the fillet and cook the other side for an additional 2-3 minutes, until the fish is cooked through but still moist.

  • 4

    In a small saucepan, melt the unsalted butter over medium heat. Add the juice of half a lemon and a bit of lemon zest, stirring to create a smooth lemon butter sauce.

  • 5

    Plate the seabass fillet and drizzle the lemon butter sauce evenly over the top. Garnish with additional fresh parsley if desired and serve immediately.

Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Seabass with Lemon Butter Sauce

Enjoy a light yet flavorful dish featuring a succulent 6-ounce seabass fillet, gently pan-seared with a fragrant herb crust and topped with a silky lemon butter sauce. This dish brings a delicate balance of tangy citrus and buttery richness, perfectly complemented by fresh parsley and a hint of garlic.

NUTRITION

332kcal
Protein
35.4g
Fat
19.7g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Seabass Fillet

1 tbsp Unsalted Butter

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Parsley

1/4 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Pat the seabass fillet dry with a paper towel. Season with a pinch of salt, black pepper, garlic powder, and a light sprinkle of fresh parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil. Once hot, place the fillet skin side down and sear for about 3-4 minutes until the skin is crispy.

  • 3

    Carefully flip the fillet and cook the other side for an additional 2-3 minutes, until the fish is cooked through but still moist.

  • 4

    In a small saucepan, melt the unsalted butter over medium heat. Add the juice of half a lemon and a bit of lemon zest, stirring to create a smooth lemon butter sauce.

  • 5

    Plate the seabass fillet and drizzle the lemon butter sauce evenly over the top. Garnish with additional fresh parsley if desired and serve immediately.