really good with sea bass, cooks much longer though

Definitely scale down the liquid and use broth instead of water. Added some worchestershire for a little depth. Really good dish over some rice.

I've been making this recipe for over a year now, with some changes that may improve it for those who find it bland. With that said, we do like strong flavor here! I combine the butter with the juice of 3 or 4 large lemons and a third cup of white wine, then bring to a slight boil, reduce heat and simmer a good 5-10 minutes to reduce. Sometimes we throw some garlic in the mix too. I use thawed frozen shrimp for ease and toss that in and cook another three or four minutes, adding 1/2 tsp cayenne (spicy!) Then I toss in fresh spinach linguine, and coat, simmering about a minute. Remove from heat and toss in your fresh chopped cilantro (yep, I up that too, a full bunch). It's pretty powerful, but the lemon zing is lovely!