Fresh Chilean Sea Bass Recipe
pan seared 8 oz. Chilean sea bass fillet, housemade lemon caper butter sauce, orzo tossed with garlic seasoned spinach and roasted tomatoes
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Ingredients
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Sea Bass
Lemon Caper Butter Sauce
Orzo and Spinach
Method
Prepare the Sea Bass
- 1
Season the Fillet
Pat the Chilean sea bass fillet dry with paper towels. Rub both sides with olive oil, salt, and black pepper.
- 2
Make the Lemon Caper Butter Sauce
- 3
Prepare the Sauce
In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Add Remaining Ingredients
Stir in fresh lemon juice, capers, and chopped parsley. Cook for an additional minute, then remove from heat.
Cook the Orzo and Spinach
- 5
Cook the Orzo
In a medium pot, bring salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- 6
Sauté Spinach and Tomatoes
In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add fresh spinach and cherry tomatoes, season with salt and pepper, and cook until the spinach wilts and the tomatoes are softened, about 3-4 minutes.
- 7
Combine
Stir the cooked orzo into the spinach and tomatoes mixture. Toss well to combine and heat through.
