Directions

1. Heat oven to 400 F.
2. Pat the sea bass dry and season with kosher salt and pepper; set aside.
3. In a small saucepan, mix together the white wine, vinegar and shallot. Bring the mixture to a simmer over medium-low heat and cook until reduced.
4. Add the lemon juice, zest and heavy cream, mixing everything together.
5. Reduce heat to low and add the butter two pieces at a time, whisking until each butter piece melts.
6. Taste and add a pinch of Creole seasoning.
7. Keep the butter mixture warm until serving the fish so it doesn’t separate.
8. Preheat a large skillet over high heat. Heat 1 tablespoon of grapeseed oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes.
9. Remove the skillet from the stove and place in the heated oven. Roast for approximately 5 minutes until the fish is cooked through and is flaky.
10. Plate the fish over a risotto or rice, drizzle with the lemon-butter sauce and garnish with capers and lemon wedges.