Chilean Sea Bass Recipe

Bring fish to temperature

Remove sea bass from refrigerator 20–30 minutes before cooking so fillets come closer to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the fillets evenly with kosher salt, black pepper, smoked paprika and lemon zest. Press the seasoning gently into the flesh so it adheres.

Preheat pan and roast vegetables (if using)

If making the optional accompaniment, preheat oven to 220°C (425°F). Toss baby potatoes with 1 tbs olive oil, salt and pepper, spread on a sheet pan and roast 20 minutes. Add asparagus for the last 8–10 minutes until tender-crisp. Keep warm.

Sear the sea bass

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter, swirl to coat. Carefully place seasoned fillets in the pan. Sear without moving 3–4 minutes until a golden crust forms. Flip and reduce heat to medium. Add another 1 tbs butter to the pan and spoon the melted butter over the fish (basting) for another 3–4 minutes, or until the fish registers 52–55°C (125–130°F) for medium or 60°C (140°F) for well done. Transfer fillets to a warm plate and tent loosely with foil to rest.

Make the pan sauce

Keeping the skillet over medium heat, add the remaining 1 tbs butter. Add minced shallot and sauté 1–2 minutes until softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine, scraping up any browned bits with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Add the chicken or fish stock and simmer until slightly reduced and concentrated, about 3–4 minutes. Stir in lemon juice, capers, honey and white wine vinegar. Reduce heat to low and whisk in the remaining butter a little at a time to emulsify the sauce into a glossy finish.

Taste and adjust seasoning with salt and pepper as needed. Finish by stirring in chopped parsley.

Serve

Place sea bass fillets on warm plates. Spoon the warm pan sauce and capers over each fillet. Serve immediately with roasted baby potatoes and asparagus, or your chosen sides.

Total estimated cooking time assumes fillets about 1 to 1¼ inches thick. Thicker fillets may require a few extra minutes. Resting the fish 2–3 minutes after cooking helps redistribute juices.