Crispy Skin Roasted Sea Bass with Caramelized Onions & Capers
This recipe is a true hymn to refined simplicity, where technique makes all the difference. It celebrates the perfect alliance between perfectly seared sea bass skin for an irresistible crispness, the caramelized sweetness of onions, and the lively acidic touch of capers. Each step, from the meticulous drying of the fish to the deglazing with white wine, is designed to enhance the delicate freshness of the sea and create a harmony of flavors on the palate. The result is a dish of understated elegance, visually appetizing, and sure to impress your guests without excessive effort. A mastery of basics that transforms noble ingredients into a memorable culinary experience.
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- 1
Peel and slice the onions into thick rings (5mm). Separate the rings.
- 2
Thoroughly dry the sea bass fillets with paper towels, especially the skin. Generously season both sides with salt and pepper.
- 3
In a hot pan over medium-high heat with a little oil, place the fillets skin-side down. Press for 10 seconds. Cook without touching for 4-5 min until the skin is golden and crispy.
- 4
Reduce heat to medium. Add butter and 2 sprigs of thyme. Tilt the pan and baste the flesh of the fillets with the foamy butter for 1 min. Flip and cook on the flesh side for 30-45 sec. Set aside warm, skin-side up.
- 5
In the same pan, sauté the onions over medium heat for 3-4 min until tender and translucent.
- 6
Increase heat, pour in the white wine and deglaze by scraping up the browned bits. Let reduce by half for 2 min.
- 7
Add the capers and lemon juice. Let simmer for 1 min for the flavors to meld. The sauce should be slightly syrupy. Taste and adjust pepper.
- 8
Plate a bed of onions on warm plates. Spoon over some sauce. Place the sea bass fillets on top, crispy skin facing up. Scatter with remaining capers and thyme.
- Crucial drying: Perfectly dry skin is the key to crispiness. Be thorough with paper towels.
- Pan temperature: It should be hot but not smoking to sear without burning.
- Flipping: Only flip the fish when the edges are opaque for 2/3 of the thickness.
- Capers: Use capers in brine, unrinsed for more flavor. Rinse them quickly if you prefer them less salty.
- Pairing: Serve with celeriac purée, crunchy green vegetables (green beans) and a dry white wine like Sancerre.
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