Seabass with brown butter sauce

Brown butter sauce is a really chefy sauce, so easy to make and one you can add to your repertoire to impress your diners with. Brown butter is made with one simple ingredient – butter! It browns by cooking over a medium heat and slowly browning. It gives the butter a nuttier taste and when adding other ingredients such as capers and anchovies, it creates a flavoursome sauce that can be used for many different meats, fish and vegetables. The recipe creates a really crispy skin on the fish. Double the ingredients to serve 4.


  • 2 seabass fillets
  • 1 tbsp. of plain flour
  • ½ tsp sea salt
  • 3 anchovy fillet
  • 1 tbsp. capers
  • 1 heaped tbsp. unsalted butter
  • Juice of ¼ lemon
  • 1 tbsp. of oil of your choice


  • Put the flour and salt on a plate
  • Cover the fillets in the seasoned flour and pat down the excess flour
  • Heat the oil in a non-stick pan
  • Gently lay the fillets skin side down away from you (so oil doesn’t splash back at you)
  • Allow the fillets to cook for several minutes with moving them around. Take a peek and when the skin is brown and crispy, then they are cooked on that side
  • Flip them over and cook for 1 or 2 minutes on the flesh side
  • At the same time as flipping the fillets, add the butter, the capers and the anchovy fillets
  • Cook until the anchovy fillets have melted. Stir them and move them around without touching the fish to break them up
  • Turn off the heat and add the squeeze of lemon juice
  • Place the seabass fillets on warm plates and top each fillet with equal amounts of the sauce
  • Serve with some steam fried vibrant greens



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