Seared Seabass with Lemon-Dill Zucchini Ribbons and Caper Beurre Blanc
This elegant dish marries the delicate flavors of seared seabass with the fresh brightness of zucchini ribbons and a rich, tangy beurre blanc sauce. Perfect for impressing your loved one, each bite delivers a medley of Mediterranean essence that dances on the palate.
Step 1: Using a vegetable peeler, slice the zucchini into thin ribbons. Set aside and sprinkle with salt to draw out moisture.
Step 2: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallot and sauté until translucent. Pour in white wine and reduce by half, then stir in capers.
Step 3: Remove from heat, whisk in the remaining butter until emulsified and smooth. Finish with lemon juice and freshly chopped dill.
Step 4: Heat olive oil in a cast iron skillet over medium-high heat. Season seabass with salt and pepper, and sear skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until cooked through.
Step 5: In the same skillet, quickly sauté the zucchini ribbons for 1-2 minutes until just tender. Season with black pepper and a squeeze of lemon.
Step 6: Plate the zucchini ribbons, place the seabass on top, and drizzle with beurre blanc sauce. Garnish with additional dill and capers.
Herbed quinoa salad with cherry tomatoes and feta.
A chilled glass of Sauvignon Blanc.
Contains fish and dairy.