Recipes

Herb Crusted Chilean Sea Bass

Okay… so…. I debated whether or not I desired to percentage this recipe properly away… OR to encompass this in my first cookbook (wink wink)! To be sincere, I couldn’t wait any longer to publish this recipe – it becomes that much of a success. My boyfriend and his men were my taste testers recently as I’ve finished a few recipe developments. They said that this become one of the fine meals they’ve ever had. They all gobbled their plates in less than 10 minutes. Now, my boyfriend is pretty spoiled in terms of my cooking and he enjoys the entirety that I make, BUT he is genuinely enthusiastic about Chilean sea bass and orders it whenever he can (you can name him a sea bass gourmand). SO, with that being said, I know that it changed into honestly one for the books if this became one of the excellent that he’s had! (And no… he wouldn’t misinform me. Ha-ha) This fancy and wealthy-tasting meal is best for a unique event or even for a small night meal in case you really want to blow your visitors away! Not to toot my own horn, but this will have been one of the quality Chilean Sea Bass dishes that I’ve ever had myself

Herb Crusted Chilean Sea Bass
Herb Crusted Chilean Sea Bass

Ingredients:

  • 1 ½ lb. of Chilean Sea Bass (cut into 3 equal size pieces)
  • ¼ teaspoon of salt/pepper mix (to sprinkle over fish)
  • ½ of a lemon juiced
  • ½ tablespoon of white wine
  • 1 tablespoon of minced garlic
  • ¼ tablespoon of minced fresh thyme
  • ¼ tablespoon of minced fresh rosemary
  • 2 tablespoons of butter
  • ¼ teaspoon of crushed red pepper flakes (optional)
  • ½ tablespoon of olive oil

Directions:

  1. Set oven to 400°
  2. Pat fish dry with a paper towel and sprinkle fish with ¼ teaspoon of salt/pepper mix.
  3. Set cast iron skillet over Medium-High heat. Once the skillet is hot, drizzle pan with ½ tablespoon of olive oil. Sear fish for about 3 m
  1. Set oven to 400°
  2. Pat fish dry with a paper towel and sprinkle fish with ¼ teaspoon of salt/pepper mix.
  3. Set cast iron skillet over Medium-High heat. Once the skillet is hot, drizzle pan with ½ tablespoon of olive oil. Sear fish for about 3 minutes on each side or until golden brown.
  4. One fish is done being seared, set aside in a baking dish.
  5. In a small saucepan on the stove, melt butter on low heat. Add garlic, white wine, rosemary, thyme, and pepper flakes. Let the mixture simmer on low heat for about 2-3 minutes while stirring continuously to prevent any burning or sticking.
  6. Evenly pour butter mixture over each piece of fish.
  7. Place fish in the oven and cook for about 7-10 minutes OR until the internal temperature reaches 140°
  8. Once temperature reaches 140°F, let the fish rest for about 5 minutes before serving.
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