Ingredients
8 oz. fresh Chilean sea bass
1 scallion (Green Part Only) sliced diagonally in 2-inch pieces
1 oz. fish stock
1 Tbsp. lemon juice
1 Tbsp. water
1 Tbsp. whole salted butter
All-purpose flour seasoned with salt and white pepper (enough to coat fish)
Instructions
Season the fish with salt and white peppe.
Dredge in seasoned flour; shake off excess.
Sauté skin-side-up over medium-high heat until golden brown.
Flip, and sauté the other side.
Make a broth of the stock, juice, water, butter and a little salt to taste.
Place sautéed fish in a bowl.
Arrange scallions around it, and pour the broth into the bowl and over the fish.
Serves 1.
