Pan Seared Wilder Chilean Sea Bass Recipe
boursin potato cake | charred broccolini | black garlic aioli
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Ingredients
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For the Chilean Sea Bass
For the Boursin Potato Cake
For the Charred Broccolini
For the Black Garlic Aioli
Method
For the Chilean Sea Bass
- 1
Prepare the Fish
Season the Chilean sea bass fillets with salt, black pepper, and lemon juice. Let them marinate for about 10 minutes.
- 2
Sear the Fish
In a large skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes until cooked through. Remove from heat and keep warm.
For the Boursin Potato Cake
- 3
- 4
Mix the Cake Batter
In a large bowl, mash the potatoes. Add Boursin cheese, egg, flour, salt, and black pepper. Mix until well combined.
- 5
Cook the Potato Cakes
In a non-stick skillet, melt butter over medium heat. Scoop 1/4 cup of potato mixture and form it into a patty. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat for the remaining batter.
For the Charred Broccolini
- 6
Prepare the Broccolini
Trim the ends of the broccolini and rinse under cold water.
- 7
Char the Broccolini
In a large pan, heat olive oil over medium-high heat. Add broccolini, season with salt and red pepper flakes, and sauté for 4-5 minutes until charred and tender.
For the Black Garlic Aioli
- 8
Make the Aioli
In a small bowl, mash black garlic cloves with a fork. Add mayonnaise, lemon juice, and season with salt to taste. Mix well until smooth.