Chilean Sea Bass Recipe
Seared Chilean Sea Bass, Roasted Asparagus, Puttanesca Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Preheat the oven to 425°F (220°C). Trim the ends of the asparagus and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer. Roast in the oven for about 15 minutes, or until tender and slightly charred.
- 2
Sear the Sea Bass
While the asparagus is roasting, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Season the Chilean sea bass fillets with salt and pepper. Once the oil is hot, add the fillets to the skillet, skin-side down. Sear for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes, until cooked through and golden brown. Remove from heat.
- 3
Make the Puttanesca Sauce
In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the canned tomatoes, Kalamata olives, capers, and red pepper flakes. Simmer for 10 minutes, stirring occasionally. Add the fresh basil just before serving.
- 4
Serve
Plate the seared Chilean sea bass alongside the roasted asparagus. Spoon the warm puttanesca sauce over the fish and serve immediately.
