Chilean Sea Bass Recipe

Cook potatoes

Place cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–18 minutes.

Warm cream and butter

While potatoes cook, heat the heavy cream and 4 tablespoons butter in a small saucepan over low heat until butter is melted and mixture is warm. Remove from heat; keep warm.

Mash and finish

Drain potatoes well and return to the hot pot. Dry over low heat for 1 minute to evaporate excess moisture. Pass potatoes through a ricer or mash thoroughly until smooth. Gradually stir in warm cream and butter mixture until silky. Season with 1.25 teaspoons salt, 1/2 teaspoon white or black pepper, and 1 teaspoon olive oil if using. Keep warm, covered, while preparing other components.

In a small bowl or jar, combine 2 tablespoons white wine vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified. Stir in 1 teaspoon white truffle oil. Taste and adjust seasoning. Chill or hold at room temperature; whisk again before using.

Prep onions

If pearl onions are not peeled, blanch them in boiling water for 1 minute, drain, then transfer to ice water. Pinch off root ends and slip off skins.

Sear broccolini & onions

Heat 1 tablespoon olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Add pearl onions and cook, stirring occasionally, until they begin to brown, about 4–5 minutes. Add trimmed broccolini, season with 1 teaspoon salt and 1 teaspoon pepper, and sauté until broccolini is bright green and tender-crisp, about 3–4 minutes more. If needed, add 2 tablespoons water and cover briefly to steam for 1–2 minutes. Finish with a small squeeze of lemon. Keep warm.

Season fish

Pat sea bass fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, dividing evenly among fillets.

Sear and finish

Heat 2 tablespoons olive oil in a heavy skillet (preferably stainless steel) over medium-high heat until shimmering. Add fillets and sear without moving until a golden crust forms, about 3–4 minutes. Carefully flip each fillet and add 1 tablespoon butter to the pan. Tilt the pan and spoon the melted butter over the tops of the fillets (basting) for an additional 3–4 minutes, or until the fish registers 125–130°F (52–54°C) for medium doneness and flakes easily. Remove from pan and rest for 2 minutes. Squeeze a little lemon over the fish.

Spoon a generous portion of potato purée onto each plate and spread slightly. Arrange a portion of broccolini and pearl onions alongside. Place a sea bass fillet on top or beside the purée. Drizzle 1 to 2 tablespoons of truffle vinaigrette around and lightly over the broccolini (avoid drenching the fish to preserve crust). Finish with a few microgreens or chives, and a light sprinkle of flaky sea salt. Serve immediately.