Crispy-skinned sea bass fillets served with a luscious beurre blanc sauce made with Champagne, shallots, and butter. Elegant, refined, and full of holiday sparkle.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the sea bass
4sea bass fillets (6 oz / 170 g each), skin on, pin bones removed
2tbspolive oil
2tbspunsalted butter
Salt & freshly ground black pepper
For the Champagne beurre blanc
1cupChampagne (or sparkling wine)
2shallots, finely minced
1tbspwhite wine vinegar
1tbspheavy cream
12tbspcold unsalted butter, cubed
Salt & white pepper, to taste
1tsplemon juice (optional, to balance)
Make the Champagne reduction
1
In a small saucepan, combine Champagne, shallots, and vinegar.
Simmer over medium heat until reduced to about 3 tablespoons (10–12 minutes).
Stir in heavy cream and reduce heat to low.
Mount the butter
2
Whisk in cold butter cubes, one at a time, until sauce is smooth and velvety.
Do not let it boil—keep heat very low to avoid splitting.
Season with salt, white pepper, and lemon juice (if needed).
Keep warm over very gentle heat or in a thermos until serving.
Sear the sea bass
3
Pat fish fillets dry with paper towels. Score skin lightly with a sharp knife.
Season generously with salt and pepper.
Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
Place fish skin-side down, pressing gently with a spatula to keep skin flat.
Cook for 4–5 minutes, until skin is crispy and golden.
Flip, add butter to pan, and cook another 2–3 minutes, basting with butter, until fish is just cooked through.
Plate & serve
4
Spoon Champagne beurre blanc onto plates.
Place sea bass fillet on top, skin-side up.
Garnish with chives, microgreens, or lemon zest.
Serving Suggestions
5
Perfect with buttery mashed potatoes, roasted asparagus, or sautéed spinach.
Wine pairing: Serve with the same Champagne or sparkling wine used in the sauce for harmony.
Works beautifully as part of a Christmas Eve seafood menu.
Tips & Variations
6
Make-ahead sauce: Champagne reduction can be made a few hours in advance. Whisk in butter just before serving.
Fish alternatives: Works equally well with halibut, cod, or turbot.
Extra luxe: Add a spoonful of caviar or trout roe to each fillet for a festive garnish.
Sauce safety: If beurre blanc begins to split, whisk in 1 tsp cold cream or 1–2 more cold butter cubes.
Ingredients
For the sea bass
4sea bass fillets (6 oz / 170 g each), skin on, pin bones removed
2tbspolive oil
2tbspunsalted butter
Salt & freshly ground black pepper
For the Champagne beurre blanc
1cupChampagne (or sparkling wine)
2shallots, finely minced
1tbspwhite wine vinegar
1tbspheavy cream
12tbspcold unsalted butter, cubed
Salt & white pepper, to taste
1tsplemon juice (optional, to balance)
Directions
Make the Champagne reduction
1
In a small saucepan, combine Champagne, shallots, and vinegar.
Simmer over medium heat until reduced to about 3 tablespoons (10–12 minutes).
Stir in heavy cream and reduce heat to low.
Mount the butter
2
Whisk in cold butter cubes, one at a time, until sauce is smooth and velvety.
Do not let it boil—keep heat very low to avoid splitting.
Season with salt, white pepper, and lemon juice (if needed).
Keep warm over very gentle heat or in a thermos until serving.
Sear the sea bass
3
Pat fish fillets dry with paper towels. Score skin lightly with a sharp knife.
Season generously with salt and pepper.
Heat olive oil in a nonstick skillet over medium-high heat until shimmering.
Place fish skin-side down, pressing gently with a spatula to keep skin flat.
Cook for 4–5 minutes, until skin is crispy and golden.
Flip, add butter to pan, and cook another 2–3 minutes, basting with butter, until fish is just cooked through.
Plate & serve
4
Spoon Champagne beurre blanc onto plates.
Place sea bass fillet on top, skin-side up.
Garnish with chives, microgreens, or lemon zest.
Serving Suggestions
5
Perfect with buttery mashed potatoes, roasted asparagus, or sautéed spinach.
Wine pairing: Serve with the same Champagne or sparkling wine used in the sauce for harmony.
Works beautifully as part of a Christmas Eve seafood menu.
Tips & Variations
6
Make-ahead sauce: Champagne reduction can be made a few hours in advance. Whisk in butter just before serving.
Fish alternatives: Works equally well with halibut, cod, or turbot.
Extra luxe: Add a spoonful of caviar or trout roe to each fillet for a festive garnish.
Sauce safety: If beurre blanc begins to split, whisk in 1 tsp cold cream or 1–2 more cold butter cubes.
