Chilean Seabass Recipe

Preheat and pat dry

Position an oven rack about 6 inches (15 cm) below the broiler and preheat the broiler on high. Line a rimmed baking sheet with foil and place a wire rack on top if available. Pat the seabass fillet dry with paper towels to remove excess moisture; this helps achieve better browning.

Season the seabass evenly on both sides with the measured salt and freshly ground black pepper. Place the fillet on the prepared rack, presentation side up.

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, honey, chopped parsley and red pepper flakes until smooth and slightly emulsified.

Reserve about 1 teaspoon of the glaze for finishing. Brush the remaining glaze evenly over the top of the seasoned seabass, coating the surface.

Place the baking sheet under the preheated broiler, about 6 inches from the heat. Broil for 6–8 minutes, depending on the thickness of the fillet (for a typical 1–1¼ inch thick fillet, aim for ~7 minutes). Do not flip. The fish is done when the exterior is golden and lightly charred in spots and the flesh flakes easily with a fork; internal temperature should reach 135–140°F (57–60°C) for moist, just-cooked fish.

If the top has not developed enough color after the initial time, move the sheet a little closer for 30–60 second bursts, watching carefully to avoid burning.

Remove the seabass from the oven and immediately dot the hot fillet with the cold butter pieces so they melt into the surface for a glossy finish. Brush the reserved teaspoon of glaze over the top for added shine and flavor.

Let the fish rest 1–2 minutes on the rack. Transfer to a plate, garnish with fresh parsley leaves and serve with lemon wedges on the side to squeeze over just before eating.