Sea Bass Poêlé Balsamic Flavor

Sea Bass Poêlé Balsamic Flavor

White wine makes a full and succulent high quality sauce.

Ingredients: 2 servings

Sea bass
2 cuts
Green beans
1 small, boiled
1 clove, sliced
Olive oil
2 tablespoons
White wine
150 - 200 ml
Lemon juice
1 tablespoon
1/2 teaspoon
Balsamic vinegar
to taste


1. Lightly salt the sea bass cuts. Cut the green beans into 6 - 7 cm pieces.
2. Heat oil in a frying pan and saute the garlic. Once they're lightly browned, add the sea bass skin side down.
3. Once the sea bass has evenly cooked, flip it over. Add salt, shrimp, green beans, and white wine. Cover with a lid and steam cook.
4. Once the green beans have cooked and half the wine has evaporated, add lemon juice.
5. Pour the balsamic vinegar on your plate and if available, serve with tomato or parsley.

Story Behind this Recipe

I wanted to serve poêlé made with Alfonsino, so I used sea bass to practice. I think the sea bass version is more delicious.