Sea bass, meunière sauce

A classic! heres how to prep a seabass and finish with a classic sauce meunière.

Meunière sauce (1 portion)

30g Butter
3 Lemon segments
5ml Lemon juice
1 Pinch parsley
10g Capers

1. Cook the fish, finish with butter and baste until you have brown butter.

2. Remove the fish and add all other ingredients.