If you are looking for a delicious dinner that takes little time to prepare and uses fresh ingredients, this recipe is for you. Unlike many white fishes, Chilean Sea Bass has a firm, meaty texture, which is very satisfying. Serve with grilled asparagus and red bell peppers, mashed potatoes and a crisp Sauvignon Blanc.
Ingredients
4 (6-ounce) pieces sea bass fillet with skin (1 inch thick)
salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2/3 cup loosely packed mixed fresh herbs, such as parsley, dill and chives, chopped
Preparation
Using tweezers or needle-nose pliers, remove any bones from sea bass. Pat fillets dry. With a sharp knife, cut parallel slashes just through skin of each fillet in four places. Cut each fillet diagonally in half and season with salt and pepper.
Heat oil and 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides. Add fish skin side down and sear until skin is golden, about 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes. Transfer to four plates.
Add wine to skillet and deglaze by boiling, stirring and scraping up brown bits with a wooden spoon, for 1 minute. Remove from heat and add lemon juice, herbs, remaining 2 tablespoons butter, and salt and pepper to taste, stirring until butter is incorporated. Spoon sauce over fish.
from The Gourmet Cookbook.
Hello! My name is Andrea, and I’m a freelance writer living in the lovely, hilly city of San Francisco with my husband Sam.
Seared Chilean Sea Bass with Fresh Herbs and Lemon
If you are looking for a delicious dinner that takes little time to prepare and uses fresh ingredients, this recipe is for you. Unlike many white fishes, Chilean Sea Bass has a firm, meaty texture, which is very satisfying. Serve with grilled asparagus and red bell peppers, mashed potatoes and a crisp Sauvignon Blanc.
Ingredients
4 (6-ounce) pieces sea bass fillet with skin (1 inch thick)
salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2/3 cup loosely packed mixed fresh herbs, such as parsley, dill and chives, chopped
Preparation
Using tweezers or needle-nose pliers, remove any bones from sea bass. Pat fillets dry. With a sharp knife, cut parallel slashes just through skin of each fillet in four places. Cut each fillet diagonally in half and season with salt and pepper.
Heat oil and 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides. Add fish skin side down and sear until skin is golden, about 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes. Transfer to four plates.
Add wine to skillet and deglaze by boiling, stirring and scraping up brown bits with a wooden spoon, for 1 minute. Remove from heat and add lemon juice, herbs, remaining 2 tablespoons butter, and salt and pepper to taste, stirring until butter is incorporated. Spoon sauce over fish.
from The Gourmet Cookbook.