Pan-seared Chilean sea bass is seared on the stove, completed inside the oven and draped with a brief wine, butter, lemon, dill & caper sauce. Finished in underneath half-hour, you will assume you’re eating at a first-class restaurant.
- 3/4 cup white wine
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 3 T fresh lemon juice and zest of one lemon
- 3 T unsalted butter
- 2 T fresh dill, chopped, divided
- 2 T capers, drained
- 2 T grapeseed oil, or other oil with a high smoke point
- 2 pounds Chilean sea bass filets about 1 1/2″ thick, skin removed
- Salt and pepper to taste
- Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside.
- Heat an ovenproof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side.
- Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.
- Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.