Pan Seared Sea Bass - Romeo's Italian Catering NY Blog at - 267506

Romeo's Italian Catering NY

Pan seared Sea Bass 
Feb. 14, 2012 1:45 pm 
Updated: Feb. 29, 2012 8:31 am


  • 1 tablespoon olive oil (Not extra Virgin)
  • 2 tablespoons butter
  • 2 (6 to 8-ounce) fillets_sea bass, skin on
  • Salt and freshly ground black pepper to taste
  • 1/3 cup dry white wine
  • 4 sprigs fresh thyme
  • 1/4 cup heavy cream
  • Handful of chopped parsley


Heat some olive oil in a skillet and 1 tablespoon butter. Season the fillets with generous amounts of salt and pepper. Place fillets in skillet and cook a few minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the white wine, add the thyme leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and parsley heat through. Serve fillets with cream sauce. Goes well with Asparagus.


Pan Seared Sea Bass in cream sauce ( )
Photo Detail
Feb. 14, 2012 3:00 pm
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Feb. 14, 2012 3:53 pm
Ok picture shows now.
Feb. 15, 2012 7:51 pm
That looks so yummy! I copied down the recipe and will be doing that. I hope I find sea bass. Otherwise I'll use halibut. Thanks!
Feb. 29, 2012 8:31 am
Cod would work, or mahi mahi both work with this recipe too
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About Me
Chef David Catapano is a classically trained chef at Le Cordon Bleu. Chef David Catapano has trained under michelin star chef's Vincent Scotto and David Meyers. His Cooking Style is Rustic Italian.
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American Culinary Federation World association of Chefs Global Whose Who inductee
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