Sauteed Black Sea Bass With Capers and Herb-Butter Sauce

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Black Sea Bass With Capers and Herb-butter Sauce
Martha Stewart Living, March 2019 Photo credit: Ryan Liebe
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 20 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Instructions
  1. Pat fillets dry; score skin several times. Salt and pepper, then pat with Wondra.
  2. Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed, until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7 minutes, depending on thickness.
  3. Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
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