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Seared Seabass with Lemon-Dill Zucchini Ribbons and Caper Beurre Blanc

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 2 | Mediterranean

This elegant dish marries the delicate flavors of seared seabass with the fresh brightness of zucchini ribbons and a rich, tangy beurre blanc sauce. Perfect for impressing your loved one, each bite delivers a medley of Mediterranean essence that dances on the palate.

What you have

• Seared Seabass fillets with skin (2)

Method

1. Step 1: Using a vegetable peeler, slice the zucchini into thin ribbons. Set aside and sprinkle with salt to draw out moisture.
2. Step 2: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped shallot and sauté until translucent. Pour in white wine and reduce by half, then stir in capers.
3. Step 3: Remove from heat, whisk in the remaining butter until emulsified and smooth. Finish with lemon juice and freshly chopped dill.
4. Step 4: Heat olive oil in a cast iron skillet over medium-high heat. Season seabass with salt and pepper, and sear skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until cooked through.
5. Step 5: In the same skillet, quickly sauté the zucchini ribbons for 1-2 minutes until just tender. Season with black pepper and a squeeze of lemon.
6. Step 6: Plate the zucchini ribbons, place the seabass on top, and drizzle with beurre blanc sauce. Garnish with additional dill and capers.

Serving suggestion

Herbed quinoa salad with cherry tomatoes and feta.

A chilled glass of Sauvignon Blanc.