Chilean Sea Bass Recipe
Pan seared, served over asparagus and finished with a saffron broth.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the asparagus ends and blanch them in boiling salted water for about 2-3 minutes until bright green. Drain and set aside.
- 2
Sear the Sea Bass
Season the Chilean sea bass fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the fillets and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
- 3
Make the Saffron Broth
In the same skillet, add the shallots and garlic, cooking until softened. Pour in the white wine and let it reduce by half. Add the fish stock and saffron threads, bringing the mixture to a simmer. Stir in the butter until melted and the broth is slightly thickened.
- 4
Assemble the Dish
On a serving plate, arrange the blanched asparagus. Top with the seared Chilean sea bass and drizzle with the saffron broth. Serve immediately.