Recipes

Easy Baked Chilean Sea Bass

Baked Chilean sea bass is white fish rich inside the omega-three unsaturated oils, with a completely unique huge-flake texture, but the fish is pretty moderate in flavor. The oils also make it a touch less complicated to cook, because it might not support up if it’s far a bit overcooked.

Easy Baked Chilean Sea Bass
Easy Baked Chilean Sea Bass

Ingredients

  • For the Fish
  • 4 Chilean sea bass fillets (about 6 ounces each)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • Creole seasoning (or seasoned salt, to taste)
  • For the Lemon Buerre Blanc
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons shallots (minced)
  • 1 tablespoon lemon juice (or to taste)
  • 1 teaspoon lemon zest
  • 1 tablespoon heavy cream
  • 6 tablespoons butter (cold, cut into 1-inch pieces)
  • Garnish: lemon wedges

Steps to Make It

Gather the ingredients.

Heat oven to 425 F.Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
Place the Chilean sea bass on the oiled broiler rack, skin-side down.
Bake the fish fillets at 425 F for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.

In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

Add the lemon juice, zest, and heavy cream. Remove the pan from the heat and whisk in 1 piece of the butter.
Set it back over low heat and continue whisking until the butter has almost melted.
Continue with the remaining pieces of butter until all are incorporated.
Taste and add salt and pepper, as needed. Whisk until the well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80 F but no hotter than about 135 F— until serving time.
Arrange the fish on plates with lemon wedges and pea puree, potatoes, or buttered rice or pasta and drizzle with the lemon buerre blanc.
Serve and enjoy!

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