Wild Ross Sea Chilean Sea Bass Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Halve the fingerling potatoes lengthwise so cut side faces up when possible.

Toss halved potatoes in a bowl with 1.5 tablespoons olive oil, minced garlic, chopped rosemary (or thyme), 3/4 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until edges are golden brown and potatoes are tender when pierced with a fork.

Keep potatoes warm on lowest oven setting (or loosely tent with foil) while you cook the fish. If potatoes finish early, briefly reheat for 5 minutes before serving.

Pat dry and season

Remove sea bass from refrigerator 10–15 minutes before cooking. Pat fillets thoroughly dry with paper towels (this helps achieve a crisp skin). Season both sides and the skin lightly with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper.

Sear the fish

Heat a large heavy skillet (preferably ovenproof, such as cast-iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Carefully place fillets skin-side down, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 3–4 minutes until the skin is deeply golden and crisp and the fish releases easily from the pan.

Finish in pan

Flip fillets and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan. Spoon warm butter over the tops of the fillets for about 1–2 minutes, basting to finish cooking. Fish should register about 125–130°F (51–54°C) for medium-rare to medium or be opaque and flake easily with a fork—total cook time after flipping about 2–4 minutes depending on thickness.

Rest and finish

Remove fillets to a warm plate and squeeze 1 tablespoon fresh lemon juice over them. Let rest 2 minutes to redistribute juices. If using an ovenproof skillet and the fillets need an extra minute, you can transfer the skillet to the 425°F oven for 1–2 minutes after flipping instead of pan-basting.

While fish rests, stir together 2 teaspoons extra-virgin olive oil, 1 tablespoon chopped parsley, 1 teaspoon chopped capers, 1/2 teaspoon lemon zest and a pinch (1/8 tsp) red pepper flakes in a small bowl. Taste and adjust seasoning; add a tiny pinch of salt if desired.

Divide roasted fingerling potatoes between two plates. Place a sea bass fillet on each plate. Spoon the herb & caper drizzle over the fish and a little over the potatoes for brightness. Garnish with lemon wedges and additional parsley if desired.

Serve immediately while hot.