Pioneer Woman Bronzed Sea Bass with Lemon Shallot Butter

Pioneer Woman bronzed sea bass with lemon shallot butter is an easy seafood dinner made with sea bass, butter, shallot and fresh lemon, ready in 30 minutes. Try this elegant fish dinner for date night or Sunday dinner, since it's a simple one-pan method that works with almost any thick fish.

Drop the fish into the hot oil and leave it completely alone for two minutes, because that untouched sear is what builds the golden crust. Poke it or flip it and the crust tears away, leaving pale fish with no bronzed texture.

The fish never gets flipped, so it sears for 2 minutes on the stovetop and then finishes in a 375°F oven for 8 minutes. The shallot in the butter sauce is softer than onion, so it flavors the lemon butter without taking over a delicate fish.

Pioneer Woman Bronzed Sea Bass with Lemon Shallot Butter

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

620

kcal

A hard sear gives the sea bass a deep golden crust on one side while the inside stays white and flaky. The lemon shallot butter melts into the warm fish for a bright, buttery finish.

Ingredients

• 6 oz. weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On
  

• 3 tbsp. Butter
  

• 1 whole Medium-sized Shallot, Minced
  

• 1 whole Lemon, Zest And Juice
  

• 3 tbsp. Canola Oil
  

• Kosher Salt And Fresh Ground Pepper, to taste
  

Directions

• Preheat and season: Preheat the oven to 375°F, then season both sides of a 6 to 7 ounce piece of sea bass generously with kosher salt and pepper. Pat the skin off if you prefer, or leave it on.
• Heat the oil: Pour 3 tablespoons canola oil into a medium oven-safe pan over high heat. Let it heat for a couple of minutes until it's nice and hot.
• Sear the fish: Drop the sea bass into the pan and leave it untouched for 2 minutes. Don't overcrowd the pan, since that kills the crust.
• Bake without flipping: Transfer the pan straight into the 375°F oven without flipping the fish. Set the timer for 8 minutes while you make the sauce.
• Cook the shallot: Melt 3 tablespoons butter in a small pan over medium-high heat, then add 1 minced shallot and the zest of 1 lemon. Cook for a couple of minutes until the shallot softens.
• Finish the sauce: Squeeze in the juice of 1 lemon and whisk it together. Reduce the heat to medium until you have an incredible-smelling sauce.
• Rest and serve: Pull the fish from the oven once the 8 minutes are up and let it rest for a moment. Remove any pin bones with tweezers if your butcher didn't, then spoon the lemon shallot butter over the top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Microplane zester grater, Winco slotted fish spatula, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish for this method?

Halibut and salmon both work well, since this is really a method and not a one-fish recipe. Any thick fillet will do, but thin fish like sole will overcook in the oven.

Do I have to leave the skin on the sea bass?

No, it's totally up to you. You can slide a sharp knife just under the skin to remove it, or leave it on if you like it crisp.

How do I keep the fish from sticking to the pan?

Heat the oil on high for a couple of minutes before the fish goes in, then leave it alone for the full 2 minutes. Fish releases from the pan on its own once the crust has formed.

Can I make the lemon butter sauce without shallots?

Yes, skipping the shallot gives you a super-simple lemon butter sauce. If you want the shallot flavor but have none, a small onion works, though it will taste stronger.

Can I make this for more than one person?

You can fit two pieces of this size in a medium pan with the same amount of oil. For more fish than that, use a larger pan with a bit more oil so the pieces don't crowd and steam.