Ingredients:
4-6 fresh sea bass filets
2 fresh lemons
sunflower oil (or vegetable oil)
4 tbsp unsalted butter
2 tbsp fresh parsley, chopped
1/2 cup white wine
1/2 cup shrimp or chicken stock
1 cup flour seasoned with salt and pepper
2 eggs beaten with 2 tbsp water and salt & pepper
1 tsp corn starch
Directions:
Check fish for small bones, rinse and set aside
Set up flour and egg in separate bowls for dredging
Cut 1 lemon into thin slices, and juice the other lemon, set aside
Heat a non-stick pan with 1 tbsp butter and 2 tbsp oil on medium until hot and bubbling
Dredge each fish filet, first into the flour, and then into the egg, letting the excess drip off.
Gently place 2 filets at a time into the pan. Saute until lightly browned on each side, while the filets are still hot, you want to sprinkle with salt. Repeat with all the filets. Place cooked filets onto a sheet pan lined with parchment paper and place in oven on 220 to keep warm. Be gentle, you don't want them to fall apart.
Meanwhile, in the same pan, add the wine, and bring to a boil until reduced by half. Add the stock, and the lemon juice and let simmer for about 3 minutes. At this point, add a slurry made of 1 tsp of cornstarch and 1/4 cup water or stock, and let the sauce come back to a boil. If you feel it's too thick, add more stock.
Next, slowly add the remaining butter by swirling into the pan, letting it melt into the sauce.
Place the filets in your serving dish. Add 3/4 of the parsley to the sauce and taste for salt and pepper. Add the sliced lemons and pour the sauce over and sprinkle on the remaining parsley and serve.
I only use kosher salt in my dishes, it has a nicer flavor than table salt, and makes a big difference. Unsalted butter also has a different flavor than salted, I highly reccomend you only use unsalted in all your cooking. You can always add more salt to your dishes, if needed.
Use only fresh herbs when available, and add at the very last minute.
You can use any fish or shrimp for this dish, and is the same method for chicken, just using chicken stock.