Chilean Sea Bass Recipe

Render bacon and prepare panisse batter

In a medium skillet over medium heat, cook the diced smoked bacon until fat is rendered and pieces are crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl and reserve 1 tablespoon of bacon fat in the skillet. In a medium saucepan, whisk together the chickpea flour and cold water until smooth. Add the chicken stock and whisk again until fully combined and lump-free.

Cook the panisse

Place the saucepan over medium heat and cook the chickpea mixture, whisking constantly, until it thickens and begins to pull away from the sides of the pan, about 8–10 minutes. Remove from heat and stir in the reserved bacon (keeping a tablespoon aside for garnish), 2 tablespoons unsalted butter, chopped thyme, kosher salt, and black pepper. Taste and adjust seasoning.

Set and cool

Pour the thick batter into a shallow, oiled container or sheet pan lined with parchment to a thickness of about 3/4 inch. Smooth the top and refrigerate until firm, at least 2 hours (can be prepared the day before).

Slice and pan-fry

When ready to serve, remove the set panisse from the refrigerator and cut into 8 rectangles or rounds. In a large sauté pan, heat 1/2 cup neutral oil over medium-high heat until shimmering. Fry panisse pieces until golden and crisp on both sides, about 2–3 minutes per side. Transfer to a paper-towel–lined rack, sprinkle with reserved crisp bacon and keep warm in a low oven (200°F / 90°C).

Bring a small pot of water to a boil. Add the peeled cippolini onions and blanch for 2 minutes to loosen skins, drain and refresh in ice water. Peel fully if needed. In a skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the onions and cook, turning occasionally, until they begin to brown, about 6–8 minutes. Sprinkle with 1 teaspoon sugar and continue to cook until caramelized and glossy, another 3–4 minutes. Deglaze the pan with 1 tablespoon sherry or red wine vinegar, cook off the acid 1 minute, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm.

In a small bowl, combine 3 tablespoons prepared harissa paste with 1 tablespoon lemon juice and 1 tablespoon olive oil. Whisk until smooth. Taste and adjust acidity or heat. Keep at room temperature.

Reduce shallots

In a small saucepan, combine 1/2 cup dry white wine, 2 tablespoons white wine vinegar, and the minced shallots. Bring to a simmer over medium heat and reduce gently until about 2 tablespoons of liquid remain, approximately 6–8 minutes.

Mount with butter

Lower the heat to low. If using, stir in 1 tablespoon heavy cream. Whisk in the cold, cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and slightly thickened. Keep the sauce warm but not hot (about 120–140°F / 50–60°C) to preserve the emulsion. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. If the sauce separates, whisk in 1 teaspoon cold water to rescue the emulsion.

Pat the sea bass fillets dry with paper towels. Season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the flesh. Heat 2 tablespoons olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.

Add the fillets and sear without moving until the bottoms are golden brown, about 3–4 minutes. Carefully flip and cook the second side for 2–3 minutes until the fish registers 125–130°F (52–55°C) for medium, or until opaque and flakey. Remove fish to a warm plate and rest 2 minutes.

To finish, lightly brush a small amount (about 1 teaspoon) of the harissa mixture onto the top of each fillet for flavor and color, if desired. Spoon 2–3 tablespoons of warm beurre blanc around the plate, place a piece of bacon panisse alongside, top with 2 cippolini onions per fillet, and garnish with a squeeze of lemon and chopped parsley. Serve immediately.