Chilean Sea Bass New* Recipe
Pan-seared to perfection, this Chilean sea bass swims in a fragrant fennel-tomato sauce with shrimp and mussels. Served alongside grilled baby potatoes and a sprinkle of Pecorino Romano, it’s a seafood lover’s dream. Soup or salad to start.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat grill to medium heat. Toss halved baby potatoes with olive oil, salt, and pepper. Grill for about 20 minutes or until tender and golden brown.
- 2
Cook the Seafood
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Sear the fillets for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining olive oil and sauté the minced garlic and sliced fennel until fragrant, about 3 minutes. Add the halved cherry tomatoes and cook for another 2 minutes.
- 4
Add the Seafood
Pour in the white wine and vegetable broth, bring to a simmer. Add the shrimp and mussels, cover and cook for 5-7 minutes until the mussels open and shrimp are cooked through.
- 5
Combine and Serve
Return the sea bass fillets to the skillet, drizzle with lemon juice, and sprinkle with chopped parsley. Serve with grilled baby potatoes on the side and top with grated Pecorino Romano cheese.
