Pan Roasted Chilean Sea Bass Recipe

Inspired by Guard and Grace

Time45m

Serves2

confit fingerling potato, baby bok choy, lobster sambal butter

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Ingredients

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Main Ingredients

2 filets Chilean sea bass

1 pound Fingerling potatoes

4 pieces Baby bok choy

4 tablespoons Butter

1 cup Lobster stock

2 tablespoons sambal oelek

2 tablespoons olive oil

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Potatoes

In a saucepan, cover fingerling potatoes with water, add salt, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Drain and set aside.

Make the Lobster Sambal Butter

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in lobster stock and sambal oelek. Cook for 5-7 minutes until slightly thickened. Remove from heat and stir in remaining butter until melted.

Cook the Bok Choy

In a skillet, heat olive oil over medium heat. Add baby bok choy and sauté for 3-4 minutes until tender. Season with salt and pepper. Remove from skillet and set aside.

Pan Roast the Sea Bass

In the same skillet, season the Chilean sea bass filets with salt and black pepper. Sear filets skin-side down for 4-5 minutes until skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.

Plating

On each plate, place a serving of confit fingerling potatoes and sautéed bok choy. Top with the pan-roasted Chilean sea bass and drizzle with lobster sambal butter.