How To Make Sea Bass In The Oven Lemon Chive Sauce for Chicken, Fish, or Vegetables

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Prep:
2 mins

Cook:
3 mins

Total:
5 mins

Servings:
4 servings
Nutrition Facts (per serving)
136 Calories
15g Fat
0g Carbs
0g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 136
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 47%
Cholesterol 40mg 13%
Sodium 267mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 2mg 10%
Calcium 7mg 1%
Iron 0mg 0%
Potassium 14mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This light-colored, buttery, lemon-flavored sauce goes well with broiled or grilled chicken, baked fish, poached fish, asparagus (both green and German white asparagus) and other vegetables. It is a rich sauce where a little goes a long way. Add it sparingly and drizzle it over a dish rather than pour it. The sauce can also be used as dipping sauce for artichokes.

The taste and presentation of this sauce is sophisticated but its ingredient list is short and its preparation is simple and quick. The three key ingredients in this sauce are butter, lemon, and chives. Cooking the butter over low heat will require your full attention because the butter should not brown.

Both the juice and peel of fresh lemons are added to the sauce. If you can, use organic lemons as the peel is eaten to avoid the pesticides in conventionally grown lemons. Also, grate the lemon very finely; the finer it is grated, the more flavor it has. Make sure that you only take the thin yellow top layer when zesting the lemon. The thick white pith underneath is bitter and can ruin a dish. The pith cannot be separated from the yellow zest afterwards.

You can make the sauce with sweet cream butter, which is the standard butter you can buy at every supermarket. But if you want to notch it up, try using European-style imported butter such as Irish butter. With 82 percent milk fat, European butters have a higher milk fat content than American butters with 80 percent milk fat. When used in cooking, European butter gives dishes a deeper, richer, more buttery flavor. If you use European-style butter you might notice that it foams less than American butter when heated. This happens because European butter contains less water than American butter.

Fresh chives are a perfect match both for butter and chives. Chives give dishes a very subtle onion flavor. Use only fresh chives, as freeze-dried chives don’t have the same flavor and texture. And wait to add the chives to the sauce at the very last moment, as they wilt quickly when incorporated in a hot dish.

For added color, garnish your dish with more freshly snipped chives.

Ingredients

  • 1/3 cup unsalted butter

  • 2 tablespoons thinly sliced chives

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon lemon zest, finely grated

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1 tablespoon parsley, optional

Steps to Make It

  1. Gather the ingredients.

  2. Melt butter over low heat in a small saucepan. Stir slowly through both steps of the recipe to avoid burning the butter.

  3. Add remaining ingredients and heat through.

  4. Serve hot with broiled or grilled chicken, baked fish, asparagus, or vegetables of your choice. Add 1 tablespoon of chopped fresh parsley to the sauce if you like.

Video about How To Make Sea Bass In The Oven

How to Cook Fish – Oven Baked Easy Lemon Butter Garlic – Sea Bass

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Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
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Again this video is in response to many of your emails. I am getting through them all as fast i can. We are using a whole Sea Bass but the same of course would apply to Trout, Salmon, Tilapia or Milk Fish. This is so simple to do and if you like skip what i have added and choose a few different things to add. Ginger, dried herbs like Oregano, bay, Thyme or Basil maybe. I have used a simple mix of garlic, butter and lemon, but why not try fresh chilli, some pesto maybe. By simply wrapping the fish in silver foil and creating a little air pocket will enable the fish to bake but at the same time form some steam and keep the fish really moist. So easy and i really hope this helps some of you.
I am baking this at 400 in a pre heated oven, but please remember all ovens are a little different, for example we have a industrial catering oven – This being the case if you put this fish in your oven at its max heat in the middle shelf for 20-25 mins it will be fine. That is if you have a regular home cooker. TIP – When cooking fish i always find it best to keep it simple, butter, olive oil garlic lemon and or lime work really well. Big love xx.
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