Crab-Stuffed Sea Bass with Lemon Sauce Recipe
Flavors of Chile
Total time: 30 to 60 minutes
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

You can add a few drops of limonetto or limoncello to the sauce to subtly accentuate the lemon flavor.

Serve with potatoes, sliced tomatoes and avocados.

- 220 g (8 oz.) Chilean Sea Bass
- 50 g (2 oz.) Crabmeat
- Salt and pepper
- White wine
- Lemon juice
- 250 ml (1 cup) crème fraîche
- Olive oil or butter
  1. Clean the fish; open it up lengthwise and stuff with crabmeat;
  2. season with salt and pepper; brush with oil or butter;
  3. cook over medium heat on both sides until the skin is browned;
  4. add the white wine and turn off the heat.
  5. In a saucepan, heat the cream and lemon juice; season with salt and pepper.
  6. Serve the whole fish on a platter with the sauce on the side.
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