Chilean Sea Bass Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 20–25 minutes, turning once halfway, until golden and tender. Keep warm until serving and sprinkle with chopped parsley just before plating.

While potatoes roast, toss trimmed asparagus (or green beans) with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Heat a large skillet over medium-high heat. When hot, add the asparagus in a single layer and sauté 4–6 minutes until crisp-tender and lightly charred. Transfer to a plate and keep warm. Squeeze a lemon wedge over vegetables before serving.

In a wide skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter melts, add minced shallot and sauté 1–2 minutes until translucent.

Add minced garlic and sliced portobello mushrooms. Cook 5–7 minutes, stirring occasionally, until mushrooms release their juices and begin to brown.

Raise heat to medium-high, pour in 3 tablespoons Chardonnay and deglaze the pan, scraping any browned bits. Let wine reduce by half (about 1–2 minutes).

Add 1 cup stock and bring to a gentle simmer. Reduce heat to medium-low and simmer 4–5 minutes to concentrate flavor.

Stir in heavy cream (4 tbs), 1 tsp chopped thyme, 1 tsp lemon juice, 1/2 tsp salt and 1/2 tsp pepper. Simmer 2–3 minutes until sauce thickens slightly to coat the back of a spoon. Taste and adjust seasoning. Keep sauce warm on very low heat.

Pat sea bass fillets dry with paper towels and season both sides with 1 1/2 tsp salt and 1 tsp pepper.

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until hot and foaming.

Place fillets in the skillet (do not overcrowd). Sear undisturbed 3–4 minutes until the bottom is golden-brown and edges are opaque.

Carefully flip fillets and reduce heat to medium. Cook 3–5 minutes more, basting with pan fat, until fish is opaque and flakes easily with a fork (internal temperature about 135–140°F / 57–60°C for medium). Remove to a plate and tent loosely with foil to keep warm.

Place a portion of roasted potatoes and vegetables on each plate. Set a sea bass fillet atop or beside the potatoes.

Spoon 2–3 generous tablespoons of the warm portobello chardonnay sauce over each fillet.

Garnish with chopped parsley and an optional extra squeeze of lemon. Serve immediately with lemon wedges on the side.