Sea Bass with Preserved Lemon-Pistachio Sauce
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesThis was so good and a perfect dish to make on a busy night but also good for a dinner party. The sauce is so good.
Fish
4 (6oz) skin on black bass or red snapper
Kosher salt and fresh ground pepper
1 Tablespoon olive oil
- Sauce
4 Tablespoons unsalted butter, cut into pieces
2 Tablespoons coarsely chopped raw pistachios
4 garlic cloves, finely chopped
3 Tablespoons finely chopped preserved lemon peel
2 Tablespoons fresh lemon juice
Kosher salt
Parsley for garnish
Directions
- Season 4 (6oz) skin on fish fillets, patted dry, season with salt and pepper and drizzle oil. Place the fish on a baking sheet lined with parchment paper. Pre heat the oven to 400. Bake for 12-15 minutes. Increase the heat so to crisp up the fish.
- While the fish cooks, make the sauce: cook 4 tablespoons butter and 2 Tablespoons coarsely chopped pistachios over medium high, stirring occasionally until the nuts are golden and fragrant and butter solids are browned, 5-8 minutes. Add the 4 garlic cloves, finely chopped. and cook stirring until fragrant, about 30 seconds. Remove from heat and add 3 Tablespoons finely chopped preserved lemon, 2 Tablespoons lemon juice, and 1 Tablespoon water, stir vigorously and swirl pan to emulsify sauce. Season with salt and pepper.
- Serve fish with sauce.
