Chilean Sea Bass Recipe

Cook potatoes

Place the peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/4 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Warm cream and butter

While potatoes cook, heat the heavy cream and 2 tablespoons butter in a small saucepan over low heat until the butter melts and mixture is warm (do not boil).

Mash and finish

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess water. Pass potatoes through a ricer or mash until smooth. Gradually stir in the warm cream mixture until you reach a silky purée. Season with 1/2 tsp salt and 1/4 tsp pepper. If too thick, whisk in up to 1 teaspoon neutral oil or a splash more cream to loosen. Keep warm on low heat, covered.

Whisk together 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, and the minced shallot in a small bowl. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Stir in 1/2 teaspoon white truffle oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Reserve at room temperature; the vinaigrette will be used to finish the fish and vegetables. Keep microgreens or chopped chives ready for garnish.

Blanch broccolini and pearl onions: bring a pot of salted water to a boil. Add broccolini stalks and cook 1–2 minutes until bright green and slightly tender. Remove with a slotted spoon and plunge into an ice bath to stop cooking. In the same boiling water, blanch pearl onions for 2–3 minutes until just tender, then shock in ice bath. Drain and pat dry.

Sear onions and finish broccolini: In a sauté pan over medium heat, warm 1 tablespoon olive oil. Add pearl onions and sauté until they develop golden color and a tender exterior, about 4–6 minutes, turning occasionally. Season with a pinch of salt and 1 teaspoon lemon juice. Remove onions to a bowl and keep warm. In the same pan, add the blanched and drained broccolini, sauté 1–2 minutes to reheat and pick up fond, season with 1/4 tsp salt and a squeeze of lemon. Keep warm with onions.

Pat the sea bass fillets dry with paper towels and season both sides with 1 teaspoon kosher salt (divided among fillets) and 1/2 teaspoon freshly ground black pepper.

Heat a large skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams and the oil shimmers, place the fillets in the pan, spacing them apart. Sear without moving until a golden-brown crust forms, about 3–4 minutes.

Flip the fillets gently and reduce heat to medium. Continue cooking until the fish reaches an internal temperature of 125–130°F (52–54°C) for moist, flaky sea bass, about 3–5 more minutes depending on thickness. Spoon pan juices over the fillets while cooking to baste and finish with a small knob of butter if desired. Remove fish to a warm plate and tent loosely with foil to rest for 2 minutes.

To serve, place a generous scoop of potato purée in the center of each plate. Arrange broccolini and pearl onions alongside. Place a sea bass fillet atop or beside the purée. Drizzle 1 to 1 1/2 tablespoons of the truffle vinaigrette over the fish and a little around the vegetables. Finish with microgreens or chopped chives and a small grind of black pepper. Serve immediately.