If you want to impress your guests with the best Chilean sea bass recipe, then try this simple dish that is accompanied by a wonderfully tangy lemon sauce. The freshness of the fish complements the brightness of the zesty flavors in this simple yet impressive dish.
The “baked sea bass with lemon butter sauce” is a flavorful and easy to make recipe. It’s perfect for a special occasion or any night of the week.
Lemon, dill, and caper sauce for Chilean sea bass
Prep. Time: 10 minutes Cooking time: 20 minutes Yield: 2
A fast wine, butter, lemon, dill, and caper sauce is draped over pan-seared Chilean sea bass, which is seared on the stove and finished in the oven. You’ll believe you’re dining at a great restaurant when it’s done in under 30 minutes.
- white wine, 3/4 cup
- 2 garlic cloves, finely chopped
- 1 finely sliced medium shallot
- 3 tbsp lemon juice and 1 tbsp lemon zest
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh dill, divided
- 2 tablespoons capers, drained
- 2 T grape seed oil (or other high-smoke-point oil)
- 2 pound filets of Chilean sea bass, 1 1/2″ thick, skin removed
- Season with salt and pepper to taste.
- Preheat the oven to 450 degrees Fahrenheit. In a small saucepan, bring the wine, garlic, shallot, lemon juice, and lemon zest to a boil. Cook until the liquid has been reduced to approximately 1/3 cup. Reduce the heat to low and add 1 tablespoon of butter at a time, whisking constantly. Remove from heat and whisk in 1 tablespoon dill and 1 tablespoon capers. Set aside after seasoning with salt and pepper.
- Heat the grapeseed oil in an oven-safe skillet over high heat. Heat the oil to the point when it begins to shimmer. Season the sea bass with salt and pepper after completely drying it. Sear the fillets on each side for approximately 3 minutes, flipping once. The aim is for each side to have a crispy golden crust.
- Remove the pan from the heat and place it in the oven. Sea bass should be cooked through after roughly 5 minutes in the oven.
- Drizzle the sauce over the fish and top with the remaining 1 tablespoon fresh dill.
Nutritional Value: 710kcal.
Chilean Sea Bass Recipe With Lemon Sauce is a recipe that uses soy sauce, ginger, and lemon.
Cooking Chilean Sea Bass
Preheat the oven to 450 degrees Fahrenheit and heat the grapeseed oil in an oven-safe pan over high heat. Season the Sea Bass with salt and pepper after completely drying it. Sear the fillets for 3 minutes on each side, rotating once, until each side has a crispy golden crust. Place the pan in a hot oven for approximately 5 minutes, or until the Sea Bass is just cooked through. Drizzle the sauce over the fish and top with fresh dill.
Technique that is adaptable
You may experiment with other fish and sauces after you’ve mastered the pan-searing and oven-finishing method for cooking thick-cut fish. This method may be used to prepare halibut. Prepare a sauce with white wine, mushrooms, butter, and parsley. Alternatively, serve the fish with my Tropical Fruit Salsa.
Toss It with
This Chilean sea bass goes well with my green bean and dill risotto.
Chilean sea bass: all you need to know
Chilean sea bass, sometimes known as the filet mignon of fish, is a buttery, melt-in-your-mouth fish. The Chilean sea bass is not related to the bass family. It’s a Patagonian toothfish, to be precise. It is a slow-growing fish with a lifespan of around 40 years.
Is Chilean sea bass a long-term investment?
Because Chilean sea bass is so tasty, it has been severely overfished, with several techniques resulting in a lot of by-catch and a lot of pirate fishing by unscrupulous fishermen. These practices have improved considerably as a result of pressure from governments, conservation organizations, and business, albeit not evenly over the globe. As a consequence, the Monterey Bay Aquarium’s Seafood Watch gives various sustainability ratings for Chilean sea bass, such as Best Choice, Good Choice, and Avoid, depending on where and how it was fished. Other environmental organizations argue that Chilean sea bass’s sustainability grade should not be improved until more standard global fishing techniques and more accurate labeling are in place.
What about the levels of mercury?
Because Chilean sea bass is a bigger, slower-growing fish, it accumulates mercury. The Environmental Defense Fund classifies Chilean sea bass as having a high mercury content, however not as high as swordfish or shark. The EDF recommends that adults consume no more than two servings per month and children have one serving per month. According to a recent research from the University of Hawaii-Manoa, mercury levels vary depending on where the fish is obtained, and existing labeling systems cannot always be trusted to correctly identify where the fish was from. Mercury levels were found to be much lower in sea bass taken near the Antarctic, where pollution levels are lower, than in sea bass caught farther north.
Last but not least
In recent years, Chilean sea bass sustainability and ecologically sound fishing techniques have improved dramatically, but there is still work to be done. Because our seas are not becoming any cleaner, mercury levels are becoming more worrying. We will not know what we are consuming as long as fish labels are wrong.
I’ll reserve Chilean sea bass for exceptional occasions and concentrate my fish diet on more ecologically sustainable, low mercury, high omega-3 species.
Frequently Asked Questions
How does Gordon Ramsay Cook Chilean sea bass?
A: Gordon Ramsay grills Chilean sea bass on a grill, searing the fish over high heat to achieve an intense crust. He then finishes by cooking it with oil and butter for approximately 10 minutes at 180 degrees Celsius before putting it in front of his guests to enjoy!
What goes well with sea bass?
A: Salmon goes well with sea bass.
- best chilean sea bass recipes
- chilean sea bass recipes pan seared
- chilean sea bass fillets
- olive oil
- sea bass fillets
- chilean sea bass filets
- cook fish
- fish fillets
- chilean sea bass recipe gordon ramsay
- pan seared chilean sea bass recipe
- chilean sea bass with lemon shallot butter
- pan seared chilean sea bass finished in oven
- skin on chilean sea bass recipe