Chilean Sea Bass Recipe
Pan-seared sea bass topped with à la meunière sauce, served with potato gnocchi, wilted spinach, and Grana Padano cheese
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Ingredients
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Sea Bass
À la Meunière Sauce
Potato Gnocchi
Wilted Spinach
Garnish
Method
Prepare the Sea Bass
- 1
Season the Fish
Pat the Chilean sea bass fillets dry with paper towels. Season each fillet with salt and black pepper on both sides.
- 2
Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sea bass fillets skin-side down and sear for about 4-5 minutes until golden brown. Flip and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.
Make the À la Meunière Sauce
- 3
Melt the Butter
In the same skillet used for the sea bass, reduce the heat to medium. Add the unsalted butter and let it melt until it begins to foam and turn a light golden color.
- 4
Add Lemon and Parsley
Stir in the lemon juice and chopped parsley, cooking for an additional minute. Remove the sauce from heat and set aside.
Cook the Gnocchi
- 5
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes.
- 6
Drain and Toss
Once cooked, drain the gnocchi and toss them in a tablespoon of olive oil to prevent sticking. Set aside.
Wilt the Spinach
- 7
Sauté Garlic and Spinach
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Then add the fresh spinach, cooking until wilted, about 2-3 minutes.
- 8
Season the Spinach
Season with salt and black pepper to taste and remove from heat.
Assemble the Dish
- 9
Plate the Components
On each plate, place a portion of wilted spinach as the base. Top with a serving of potato gnocchi, then add the seared sea bass fillet on top.
- 10
Drizzle with Sauce and Garnish
Drizzle the à la meunière sauce over the sea bass and finish with a sprinkle of grated Grana Padano cheese.
