Silky Texture, Flawless Flavor. The Chilean Sea Bass. Recipe

Pat dry and season

Pat the sea bass fillets dry with paper towels. Place on a plate and rub both sides with 1 tbs olive oil, then sprinkle each side evenly with 1/2 tsp fine sea salt and a light dusting of black pepper (reserve remaining salt and pepper).

Marinate briefly

In a small bowl combine 1 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic and 2 tbs white wine (or stock). Brush this mixture over both sides of the fillets and let sit at room temperature for 10–15 minutes to take the chill off and allow flavors to meld.

If serving vegetables, preheat the oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs olive oil and a pinch of salt and pepper on a rimmed baking sheet; roast for 20–25 minutes until tender and golden. For asparagus, toss with a little oil and roast 8–10 minutes until bright and tender-crisp — time to coincide with fish.

Preheat pan

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until shimmering. Add a thin film of neutral oil or a little of the reserved olive oil and warm for 30 seconds.

Sear fillets

Carefully place the fillets in the pan, spaced apart. Sear without moving for 2.5–3 minutes to develop a rich golden crust. Reduce heat to medium-low and flip gently with a spatula.

Finish cooking gently

After flipping, add 1 tbs butter to the pan and spoon the melting butter over the top of the fillets (basting) for 2–4 minutes, until the internal temperature reaches 125–130°F (52–54°C) for a silky, just-done center. Thicker fillets may need up to 5–6 minutes after flipping. Remove fillets to a warm plate and tent loosely with foil to rest for 3–4 minutes.

Make pan sauce

Lower heat to medium. Add the remaining 1 tbs butter to the skillet and melt. Add the minced shallot and sauté 1–1.5 minutes until fragrant and translucent (do not brown). Pour in any remaining 1 tbs white wine (or stock) and scrape up browned bits with a wooden spoon. Let reduce for 30–45 seconds.

Stir in 1 tbs heavy cream and 1 tsp lemon zest. Add the rinsed capers (if using) and chopped parsley. Simmer gently 30–45 seconds until the sauce is glossy and slightly thickened. Taste and adjust seasoning with the reserved salt and 1/2 tsp black pepper (add more lemon or salt if needed).

Return the sea bass to the pan briefly (30 seconds) to warm through and coat with sauce, or spoon the sauce over the fillets plated individually.

Plate each fillet over a bed of roasted potatoes or alongside roasted asparagus. Spoon the lemon-butter-pan sauce over the fish. Garnish with additional chopped parsley and an extra lemon wedge if desired.

Serve immediately. Leftovers refrigerate up to 2 days and reheat gently in a low oven or covered skillet to avoid drying.