Jul 14 2026
Restaurants›Camille's›Chilean Sea Bass Recipe

Chilean Sea Bass Recipe

Inspired by Camille's
Time1h 30m
Serves4

Black garlic vinaigrette, toasted farro, Chantenay carrots, and confit tomato

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Ingredients

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Sea Bass

Black Garlic Vinaigrette

Toasted Farro

Chantenay Carrots

Confit Tomatoes

Method

Preparation

  1. 1

    Prepare the Confit Tomatoes

    Preheat the oven to 200°F (95°C). In a baking dish, place the cherry tomatoes, cover them with olive oil, sprinkle with salt and herbs. Bake for 2-3 hours until softened and fragrant.

  2. 2

    Cook the Farro

    In a saucepan, bring 2 cups of water to a boil. Add 1 cup of farro and 1 tsp of salt. Reduce heat, cover, and simmer for 25-30 minutes until tender. Drain any excess water and stir in olive oil.

  3. 3

    Prepare the Chantenay Carrots

    In a pan, melt butter over medium heat. Add the Chantenay carrots, honey, and salt. Toss to coat and sauté for about 15-20 minutes until they are tender and caramelized.

  4. 4

    Make the Black Garlic Vinaigrette

    In a blender, combine black garlic, red wine vinegar, olive oil, honey, salt, and black pepper. Blend until smooth.

  5. 5

    Cook the Chilean Sea Bass

    Season the sea bass fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Cook the fillets for 4-5 minutes on each side until golden and cooked through.

Plating

  1. 6

    Assemble the Dish

    On a plate, place a scoop of toasted farro, arrange the sautéed Chantenay carrots, and top with the Chilean sea bass. Drizzle with black garlic vinaigrette and garnish with confit tomatoes.

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