Jul 13 2026
Restaurants›Perch›Chilean Seabass Recipe

Chilean Seabass Recipe

Inspired by Perch
Time1h
Serves4

creamy risotto, baby carrots, maitake mushrooms, fennel, lemon-caper beurre blanc

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Risotto

Vegetables

Chilean Seabass

Lemon-Caper Beurre Blanc

Method

Risotto Preparation

  1. 1

    Sauté Aromatics

    In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add chopped shallots and minced garlic, and sauté until translucent.

  2. 2

    Cook Rice

    Add Arborio rice to the saucepan, stirring to coat the rice with the butter. Cook for about 2 minutes until the rice is lightly toasted.

  3. 3

    Add Wine

    Pour in the white wine and stir until it is mostly absorbed by the rice.

  4. 4

    Add Broth Gradually

    Begin adding the chicken broth, one ladle at a time, stirring constantly. Allow the broth to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente.

  5. 5

    Finish Risotto

    Stir in the Parmesan cheese, season with salt and pepper to taste, and set aside.

Vegetable Preparation

  1. 6

    Sauté Vegetables

    In a separate skillet, heat olive oil over medium heat. Add the baby carrots and sliced fennel. Sauté for about 5 minutes.

  2. 7

    Add Mushrooms

    Add maitake mushrooms to the skillet and continue to sauté for an additional 5-7 minutes until all vegetables are tender. Season with salt and pepper.

Chilean Seabass Preparation

  1. 8

    Sear the Fish

    Season the Chilean seabass fillets with salt and pepper. In a skillet over medium-high heat, heat olive oil and sear the fish for about 4-5 minutes on each side, or until cooked through and flaky.

Lemon-Caper Beurre Blanc Preparation

  1. 9

    Make the Sauce

    In a small saucepan, combine white wine and heavy cream. Bring to a simmer over medium heat and reduce by half.

  2. 10

    Add Butter and Flavor

    Remove from heat and whisk in cold butter, capers, and lemon juice until the sauce is emulsified. Season with salt and pepper to taste.

Assembly

  1. 11

    Plate the Dish

    On a plate, serve a generous portion of risotto, topped with sautéed vegetables. Place the seared Chilean seabass on top and drizzle with lemon-caper beurre blanc.

More from Perch