Best Pan Cooked Bass With Dill And Cucumber Recipes

Sauteed Sea Bass Fillet with Cucumber image

Provided by Food Network

Number Of Ingredients 7

1/2 of a cucumber, peeled and thinly sliced
4 tablespoons whole butter
1 teaspoon sugar
2 (4-ounce) sea bass fillets
1/2 cup flour
3 tablespoons clarified butter
2 tablespoons freshly squeezed lemon juice

Steps:

In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

Pan-Cooked Bass with Dill and Cucumber image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
4 (5- to 7-oz) black sea bass or striped bass fillets (1/2 to 3/4 inch thick) with skin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons finely chopped fresh dill
1/2 seedless cucumber (often plastic-wrapped), very thinly sliced
Special Equipment
parchment paper

Steps:

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.
Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.