The Chilean sea bass is a deep-sea fish also known by the less attractive name “toothfish” and is caught in ocean waters around Antarctica. Most of the Chilean seabass is managed responsibly, but there are still some areas where it is overfished. If you are not sure, ask the seller if they know if the fish was caught legally or not. Demand and the resulting overfishing mean that Chilean seabass tends to be relatively expensive, but its mild flavor and delicious texture make it well worth the price.
Chilean sea bass is white fish rich in omega-3 fatty acids with a unique texture in large flakes and a mild flavor. The healthy fat makes the fish a little easier to cook because it won’t get tough like other fillets if it’s a little overcooked.
This recipe includes a silky lemon and shallot buerre blanc sauce, which flavors the sea bass wonderfully. Feel free to serve the fish only if you like or use another type of sauce. A simple lemon butter sauce is another good option, or drizzle the fish with a Parmesan cream sauce . Serve Chilean sea bass with mashed peas , potatoes , or buttered rice or pasta to soak up the sauce.
How to prepare Chilean Sea Bass?
Chilean See Bass RecipeCuisine: MainDifficulty: Easy
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 Buerre Blanc lemon:
1/4 cup dry white wine
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons minced shallots
1 tablespoon lemon juice , or more to taste
1 teaspoon lemon zest
1 tablespoon heavy cream
6 tablespoons cold butter , cut into 1-inch pieces
- Gather the ingredients.
- Preheat oven to 425 F.
- Grease a roasting pan and rack or baking sheet with olive oil.
- Lightly sprinkle the sea bass fillets with kosher salt, pepper, and Creole seasoning.
- Place the Chilean sea bass on the greased grill, 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 done when the temperature reaches 145 F on an instant read thermometer inserted into the center of a fillet.
- While the fish is baking, prepare the lemon buerre blanc sauce.
- In a saucepan, combine the dry white wine, white wine vinegar, and chopped shallots.
- Bring the mixture to a simmer and cook until it reduces to about 2 tablespoons.
- Add the lemon juice, zest, and heavy cream.
- Remove the pan from the heat and mix in 1 piece of butter.
- Bring it back to a simmer and continue beating until the butter is almost melted.
- Continue with the remaining chunks of butter until all are incorporated.
- Taste and add salt and pepper as needed. Beat until well blended. If the sauce is too hot or too cold it may separate, so keep it warm, at least 80 F but no more than 135 F, until serving time.
- Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.
- Serve and enjoy!