Pan-Seared Sea Bass with Beurre Blanc
Pan-Seared Sea Bass with Beurre Blanc is a classic French dish featuring a crispy-skinned sea bass fillet served with a rich, tangy butter-and-white-wine sauce. The primary ingredients are sea bass, butter, white wine, shallots, and vinegar. It originates from French cuisine, specifically associated with the Loire Valley.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of omega-3 fatty acids, vitamin D, and selenium, with a typical serving containing approximately 450-550 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 34 g |
| Carbs | 2 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 320 mg |
| Vitamin D | 10 mcg |
| Vitamin B12 | 4.5 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Selenium | 40 mcg |
| Phosphorus | 350 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Potassium | 480 mg |
Per 1 fillet (150 g) with 2 tbsp sauce (30 g) · estimated, varies by recipe
💡 What's interesting
The beurre blanc sauce is a cornerstone of French sauce-making, requiring skillful emulsification to prevent it from separating. Nutritionally, sea bass is a lean protein that pairs with the sauce's healthy fats to create a satisfying, nutrient-dense meal.
