Chilean Sea Bass Recipe
Herbed Spaghetti Squash, Maitake & Peruvian Pepper, Bonito Beurre Blanc
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Ingredients
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For the Chilean Sea Bass
For the Herbed Spaghetti Squash
For the Maitake & Peruvian Pepper
For the Bonito Beurre Blanc
Method
For the Chilean Sea Bass
Prepare the Fish
Preheat the oven to 400°F (200°C). In a baking dish, drizzle olive oil, then place the Chilean Sea Bass fillets skin-side down. Season with salt, black pepper, thyme, and lemon zest.
Bake the Fish
Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
For the Herbed Spaghetti Squash
Cook the Spaghetti Squash
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast in the oven for about 30-40 minutes until tender.
Prepare the Herb Mixture
Once cooked, scrape the flesh with a fork to create strands. In a large bowl, combine the spaghetti squash strands with minced garlic, parsley, and basil. Mix well.
For the Maitake & Peruvian Pepper
For the Bonito Beurre Blanc
Make the Wine Reduction
In a saucepan, combine the dry white wine and finely chopped shallots. Bring to a boil and reduce the mixture until about 1/4 cup remains.
Emulsify the Sauce
Remove from heat and whisk in the cold cubed butter gradually until the sauce is creamy. Stir in bonito flakes and season with salt and pepper to taste.