Pan Seared Chilean Sea Bass Recipe

Cook potatoes

Place potatoes in a medium pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15-20 minutes depending on cube size.

Drain and dry

Drain potatoes well and return to the hot pot. Shake the pot over low heat for 30-60 seconds to evaporate excess moisture.

Whip and season

Heat milk and butter together until warm (microwave or stovetop). Transfer potatoes to a mixer or use a hand masher/rasper and add warmed milk, butter, cream cheese (if using). Whip or mash to desired texture until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp pepper. Keep warm and cover.

Reduce aromatics

In a small saucepan, combine white wine, white wine vinegar, and minced shallot. Bring to a simmer over medium heat and reduce until about 2-3 tablespoons of liquid remain (about 8-10 minutes).

Stabilize (optional)

If using, add the 2 tablespoons heavy cream and simmer 1 minute. This helps stabilize the emulsion.

Mount butter

Reduce heat to low. Whisk in the lemon juice. Remove the pan from direct heat. Add the cold butter pieces a few at a time, whisking constantly and allowing each addition to emulsify before adding more. Continue until all butter is incorporated and sauce is glossy. If sauce is too thick, whisk in 1-2 teaspoons warm water. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm (not hot) until serving — ideally in a warm bowl set over barely warm water.

Toast almonds

In a large skillet over medium heat, add the slivered almonds (no oil) and toast, stirring, until fragrant and lightly golden, about 2-3 minutes. Transfer almonds to a small bowl and set aside.

Sauté garlic

Add olive oil and 1 tablespoon butter to the same skillet and warm over medium. Add the thinly sliced garlic and cook until fragrant and just beginning to color, about 30-45 seconds — do not burn.

Wilt spinach

Add the spinach in batches, tossing and stirring until just wilted between additions, about 2-3 minutes total. Season with 1/2 tsp salt, 1/4 tsp pepper, and toss in lemon zest if using. Remove from heat and stir in toasted almonds just before serving.

Prepare fish

Pat sea bass fillets very dry with paper towels. Season both sides with 1 tsp salt and 1 tsp pepper. Lightly dust each fillet with about 1 tablespoon flour per fillet, shaking off excess (optional - helps form a light crust).

Preheat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons oil and swirl to coat.

Sear fillets

Carefully place fillets in the skillet and press gently to ensure full contact. Sear without moving until golden brown on the bottom, about 3-4 minutes depending on thickness. Flip and sear the other side 3-4 minutes until opaque and just cooked through (internal temperature about 135-140°F / 57-60°C for moistness).

Finish with butter

Reduce heat to medium-low, add 1 tablespoon butter and spoon melted butter over the fillets for 30-60 seconds to finish and glaze. Remove fish to a warm plate and rest briefly.

Spoon a couple tablespoons of whipped potatoes onto each plate, arrange a portion of sautéed spinach beside it. Place a sea bass fillet on top or next to the potatoes. Spoon 2-3 tablespoons of warm lemon beurre blanc over the fish and a little around the plate. Sprinkle toasted slivered almonds over the spinach, garnish with chopped parsley and a lemon wedge. Serve immediately.