Best 8 Sea Bass Fillets With Mushroom Beurre Noisette Recipes

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Are you a foodie looking to expand your culinary horizons and tantalize your taste buds with a gourmet seafood dish? Look no further! In this article, we'll take you on a culinary journey to create an exquisite meal featuring sea bass fillets, expertly paired with a rich and flavorful mushroom beurre noisette sauce. We'll guide you through the process of selecting the freshest ingredients, mastering the techniques for cooking the fish to perfection, and crafting an elegant sauce that will elevate this dish to a restaurant-worthy experience. Whether you're a seasoned chef or just starting to explore the art of cooking, this comprehensive guide will provide you with all the knowledge and inspiration you need to create a memorable and delicious meal that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SEA BASS FILLETS WITH MUSHROOM BEURRE NOISETTE



Sea Bass Fillets with Mushroom Beurre Noisette image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

7 tablespoons butter
8 ounces white mushrooms, washed and sliced
1 1/2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 hazelnuts
2 almonds
1 tablespoon coriander seeds
1 tablespoon sesame seeds
1/2 tablespoon freshly ground black pepper
Salt
10 pearl onions, peeled and halved
20 lima or peeled fava beans
4 sea bass, red snapper or other fillets, 6 ounces each
Pinch cayenne pepper
1/2 cup cream
20 cherry tomatoes, halved
2 tablespoons minced fresh marjoram or oregano

Steps:

  • Place 2 tablespoons of butter and mushrooms in skillet and turn heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with honey. When mushrooms brown, add lime juice, vinegar and soy sauce, and pour into small saucepan. Do not clean skillet.
  • Add 1 cup water to skillet and cook over high heat, stirring occasionally, for about 1 minute. Pour into saucepan and simmer mixture over medium-low heat for about 30 minutes. Strain; reserve liquid and discard solids.
  • Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet. Turn heat to medium and toast mixture, shaking pan occasionally, until spices are fragrant, just a minute or two. Grind to powder in mortar and pestle or in a spice or coffee mill.
  • Bring a medium pot of water to a boil and salt it. Add onions and cook about 5 minutes, or just until tender. Remove with slotted spoon. Add beans and cook for about 2 minutes, or just until tender. Remove with slotted spoon and set aside.
  • Put 3 tablespoons of butter in small saucepan over medium heat. Stir, scraping down the sides with rubber spatula, until butter foam subsides and butter turns nut brown. Immerse bottom of pan in bowl or pan of ice water to stop cooking (about 30 seconds), then keep warm over lowest possible heat.
  • Put nut and seed powder onto plate. Season fillets with salt and cayenne, and brush with cream on all sides. Dredge only flesh sides in spice mixture and set aside.
  • Put remaining 2 tablespoons butter in skillet large enough to hold fish in one layer (work in batches if needed and use a little more butter). Turn heat to medium-high. When butter melts, add fish and turn heat to high. Cook 3 to 4 minutes per side, turning once, until fish is cooked through.
  • Combine mushroom stock and browned butter and heat through; season to taste, then stir in onions, beans and tomatoes. Put fish fillets in individual bowls and surround with broth and vegetables. Garnish with marjoram and serve.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 15 grams, TransFat 1 gram

SAUTEED BLACK SEA BASS WITH PORT BEURRE BLANC



Sauteed Black Sea Bass with Port Beurre Blanc image

Provided by Food Network

Number Of Ingredients 12

1/4 cup extra virgin olive oil
4 fillets of black bass, skin on
Salt and pepper to taste
2 bunches asparagus
2 tablespoons butter
1 tablespoon minced shallots
1/4 cup white wine
1/2 pound unsalted butter, cold and cubed
1 tablespoon heavy cream
1/2 cup Tio Pepe Sweet Port
Chervil leaves for garnish
1 tablespoon chopped chives for garnish

Steps:

  • Preheat oven to 500 degrees. Heat olive oil in a medium saute pan over medium-high heat. When hot, sear fish skin side down. Saute for a couple of minutes, add some whole butter to pan and place in 500 degrees oven to finish, don't turn fish onto flesh side. This process should take 5 to 8 minutes, depending on the thickness of the fillets. Make sure the pan is oven proof, if not transfer fish to a baking sheet. For the asparagus, break them near the bottom at the natural breaking point. Add to heavily salted boiling water and cook until tender, drain and finish in a saute pan with whole butter. For the beurre blanc, place the shallots and white wine in saucepan and sweat the shallots. Add the butter a little at a time whisking constantly. When all of the butter is incorporated, whisk in the heavy cream. Finish with sweet port. Place the black bass in the middle of the plate, mound the asparagus on top of the fish, nap with beurre blanc, and garnish with chervil and chives.

SAUTEED SEA BASS FILLET WITH CUCUMBER



Sauteed Sea Bass Fillet with Cucumber image

Provided by Food Network

Number Of Ingredients 7

1/2 of a cucumber, peeled and thinly sliced
4 tablespoons whole butter
1 teaspoon sugar
2 (4-ounce) sea bass fillets
1/2 cup flour
3 tablespoons clarified butter
2 tablespoons freshly squeezed lemon juice

Steps:

  • In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
  • Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

BLACK SEA BASS WITH MATSUTAKE MUSHROOMS AND ROSEMARY



Black Sea Bass with Matsutake Mushrooms and Rosemary image

Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped Bass with Yuzu Kosho and Wilted Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced
Coarse salt and freshly ground white pepper
Espelette pepper
1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo
1 cup homemade or store-bought low-sodium chicken stock
1/8 teaspoon freshly squeezed lemon juice
3 sprigs fresh rosemary, plus 1 tablespoon chopped
4 (5-ounce) black sea bass fillets
1 small bunch chives, chopped

Steps:

  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium high-sided skillet over medium-high heat. Add 8 ounces mushrooms and cook, stirring, until lightly browned, 1 to 2 minutes. Season with salt and espelette pepper. Add sake to deglaze, scraping up any browned bits from bottom of skillet; cook until sake is reduced by half.
  • Add chicken stock and 1/8 teaspoon lemon juice; season with salt and espelette pepper. Add rosemary sprigs and let cook until liquid is reduced by half. Using a slotted spoon remove mushrooms and rosemary; set mushrooms aside and discard rosemary.
  • Gradually add remaining 1/4 cup (1/2 stick) butter and 1 tablespoon olive oil to skillet, using an immersion blender to combine. Add mushrooms and stir to coat. Set mushrooms aside in a warm place.
  • Preheat broiler; lightly oil a small baking sheet and set aside. Heat remaining 2 tablespoons olive oil in a large nonstick ovenproof pan over high heat. Season on both sides with salt and pepper. Add fish to skillet, skin side down. Cook until skin is crisp, 4 to 5 minutes. Transfer to prepared baking sheet and place under broiler; cook until fish is no longer opaque, about 1 minute more. Remove from broiler and keep warm.
  • Add chopped rosemary and stir into mushroom mixture along with chives; divide mushroom mixture evenly among 4 plates. Top each with a fish fillet and thinly sliced mushrooms; season with salt and pepper. Spoon any remaining sauce from mushroom mixture around fish; serve immediately.

SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO



Sea bass with braised courgettes & harissa mayo image

Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 35m

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 thyme sprig
2 sea bass fillets
½ lemon , juiced
4 tbsp extra virgin olive oil
pinch of fennel seeds
1 red onion , finely sliced
pinch of dried red chilli
handful of cherry tomatoes , cut in half
1 garlic clove , peeled and finely chopped
2 medium or 1 large courgette (about 200g), sliced 0.5cm thick
100ml white wine or sherry
1 lemon , juiced, plus extra wedges to serve
handful of dill , chopped
4 tbsp good-quality, shop-bought mayonnaise
1 tbsp harissa , or more, to taste

Steps:

  • Stir the mayonnaise and harissa together and refrigerate until ready to use.
  • For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
  • Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
  • Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

Nutrition Facts : Calories 1010 calories, Fat 92 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

SEA BASS WITH SHERRY VINEGAR GLAZE AND MUSHROOM SAUTé



Sea Bass with Sherry Vinegar Glaze and Mushroom Sauté image

Provided by Joseph Gogolinski

Categories     Fish     Mushroom     Sauté     Dinner     Seafood     Bass     Fall     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 5- to 6-ounce sea bass fillets
1/4 cup Sherry wine vinegar
1 tablespoon butter
1/3 cup chopped onion
1/3 cup coarsely grated peeled Granny Smith apple
6 ounces fresh oyster mushrooms, cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 tablespoons apple juice

Steps:

  • Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.
  • Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE



Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce image

This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

Provided by Ms.Chae916

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 45m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets sea bass
kosher salt and ground black pepper to taste
½ cup butter
3 tablespoons light olive oil
2 shallots, minced
½ teaspoon minced garlic
3 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
1 cup half-and-half
white pepper to taste
1 (16 ounce) package frozen cooked crawfish tails, thawed
1 (6 ounce) can lump crabmeat

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
  • Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
  • Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Nutrition Facts : Calories 647 calories, Carbohydrate 11.8 g, Cholesterol 288.8 mg, Fat 44.1 g, Fiber 0.5 g, Protein 49.9 g, SaturatedFat 21.2 g, Sodium 580.9 mg, Sugar 1 g

SEA BASS IN PAPILLOTE



Sea Bass in Papillote image

Categories     Citrus     Fish     Garlic     Herb     Tomato     Bake     Sauté     Quick & Easy     Dinner     Bass     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
  • Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
  • Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
  • Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
  • Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
  • Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

Tips:

  • For the best results, use fresh sea bass fillets. If using frozen fillets, thaw them completely before cooking.
  • To ensure that the fish cooks evenly, make sure the fillets are of uniform thickness. If necessary, use a sharp knife to trim the fillets to an even thickness.
  • Season the fish fillets generously with salt and pepper before cooking. This will help to enhance the flavor of the fish.
  • Be careful not to overcook the fish. Sea bass is a delicate fish and only needs to be cooked for a few minutes per side.
  • To prevent the fish from sticking to the pan, make sure the pan is hot before adding the fish. You can also use a non-stick pan.
  • To make the beurre noisette, use unsalted butter. This will help to prevent the butter from burning.
  • Be careful not to brown the butter too much. It should be a light golden brown color.
  • To make the mushroom sauce, use a variety of mushrooms. This will add depth of flavor to the sauce.
  • Add a splash of white wine to the mushroom sauce for extra flavor.
  • Serve the sea bass fillets with the mushroom sauce immediately.

Conclusion:

This recipe for sea bass fillets with mushroom beurre noisette is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the mushroom sauce is rich and flavorful. This dish is sure to impress your guests.

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