The Chilean Sea Ba Recipe

Prepare and season the fish

Pat the sea bass fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides of each fillet with the 2 tbsp all-purpose flour, shaking off excess.

Sear the fillets

Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When the butter is melted and foamy and the pan is hot (but not smoking), place the fillets in the pan, leaving space between them. Sear undisturbed for 3–4 minutes until a golden crust forms. Carefully flip and cook the other side 3–4 minutes more, or until the internal temperature reaches 125–130°F (52–54°C) for a silky just-done center. Transfer the fillets to a warm plate and cover loosely with foil to rest while you make the sauce. Squeeze 1 tbsp fresh lemon juice over the rested fillets.

Sweat aromatics

Using the same skillet, lower heat to medium and add the finely minced shallot and 1 minced garlic clove. If pan is dry, add a teaspoon of olive oil. Cook, stirring, until fragrant and translucent, about 1–2 minutes. Do not brown.

Deglaze with white wine

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the pan with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, roughly 4–6 minutes.

Add stock and reduce

Add 1 cup low-sodium fish or chicken stock and continue to simmer until the liquid reduces by about one-third, approximately 6–8 minutes. This concentrates flavor and prepares the base for the cream.

Finish with cream and butter

Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently until the sauce thickens slightly, 3–5 minutes. Remove the pan from heat and whisk in 2 tbsp cold cubed unsalted butter one piece at a time to emulsify and create a silky texture. Add 1 tsp finely grated lemon zest and 2 tbsp fresh lemon juice, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbsp chopped fresh dill. Taste and adjust seasoning.

Strain (optional) and keep warm

For an extra-smooth sauce, strain through a fine-mesh sieve into a clean saucepan and keep warm over the lowest heat, stirring occasionally to maintain emulsion.

Toss the 2 cups baby spinach or microgreens lightly with 1 tsp olive oil and a pinch of salt. Divide greens between two warmed plates in a small nest where the fillet will sit.

Place a rested sea bass fillet on top of each greens nest. Spoon the silky citrus-white wine sauce generously over and around the fillet, leaving a little of the crust visible. Garnish each plate with chopped fresh dill and a lemon wedge. Serve immediately.