← All recipes

Sea Bass Caper Sauce

A home-style Sea Bass Caper Sauce made with Unsalted Butter, Heavy Cream, and Worcestershire Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the bass, turning it once, for 1 minute, and transfer it with a slotted spatula to a plate.

2. 2

   Into the butter remaining in the skillet stir the cream, the Champagne, the Worcestershire sauce, the mustard, the capers, and salt and pepper to taste, scraping up the brown bits, return the bass to the skillet, and simmer the mixture for 5 to 7 minutes, or until the bass just flakes.