Chilean Sea Bass

Tender, flaky, and super delicious baked fish is ready for the table in less than 30 minutes! This easy, quick homemade dinner recipe is fancy, tasty, and healthy. Oh, and the perfectly seasoned cream sauce, beurre blanc, kicks up several notches on the flavor scale.

Course dinner, Main Course

Cuisine South American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 765kcal

Author Imma

Ingredients

Chilean Sea Bass

2 fillets Chilean sea bass (about 5-6 ounces each)
Creole seasoning (or salt and pepper to taste)

Beurre Blanc

¾ cup dry white wine
1 tablespoon lemon juice
2 tablespoon heavy cream
1 teaspoon garlic, minced
1 tablespoons shallots, very finely minced (or white onion)
4 ounces unsalted butter, cold and cut into 1-inch cubes
1 pinch cayenne pepper
1-2 tablespoons parsley, minced

Instructions

Chilean Bass

Preheat your oven to 400℉/205℃.
Rinse and pat the sea bass dry with paper towels to soak up excess moisture. Season with Creole seasoning or salt and pepper to taste.
Heat oil in a cast-iron or oven-safe skillet. Once hot, add your fish skin-side up. Reduce the heat to medium-high and brown each side for 3-4 minutes or until golden brown.
Transfer the cast-iron skillet to the preheated oven and bake the fish for 10-15 minutes or until it's done. The time varies, depending on the fillet's thickness, but the internal temperature should be 145℉/63℃.
Remove from the oven and serve with beurre blanc.

Beurre Blanc

Mix white wine, lemon juice, heavy cream, minced garlic, and shallots in a small saucepan.
Bring to a boil over medium-high heat. As soon as it starts to boil, reduce heat to medium-low and let the wine mixture simmer until the liquid reduces to 3-4 tablespoons (6 minutes or more).
Reduce heat to low and whisk in 3-4 pats of butter until it melts completely. Repeat the process with 3-4 more pats of butter until all the butter has been added and melted. The sauce should be thick and smooth (it takes 4-6 minutes.
Remove from the heat and place in a serving bowl. If the sauce is too light, let it sit for about 2 minutes. Keep in mind the sauce thickens quickly. Serve immediately over your fish.

Notes

Beurre blanc can be a bit contrary. Keep it from overcooking and from getting too cold. Of course, if it gets cold, give it a few minutes in a saucepan to melt the butter again.
It's crucial to massively reduce the liquid before adding the butter. If not, your sauce will be light and runny, not creamy and decadent.
Internal temperature for sea bass ranges between 135-145℉/58-63℃, depending on how done you like your fish.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition