Sacred Sea Bass Recipe

Season the Sea Bass

Pat the Chilean Sea Bass fillets dry with a paper towel. Season both sides generously with salt and black pepper.

Pan-Sear the Sea Bass

In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully place the seasoned Sea Bass fillets in the skillet. Sear for about 4-5 minutes on each side until a golden crust forms. Transfer the skillet to a preheated oven at 375°F (190°C) to finish cooking for about 5 minutes.

Melt the Butter

In a saucepan over medium heat, add the unsalted butter and allow it to melt. Continue cooking until it turns golden brown and develops a nutty aroma.

Add Flavorings

Stir in the minced garlic and cook for an additional minute. Remove from heat and stir in the lemon juice, chopped parsley, and chopped thyme.

Cook the Vegetables

In a small saucepan, combine the seasonal vegetables and vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the vegetables are tender, about 15 minutes.

Puree the Mixture

Using an immersion blender or a food processor, puree the cooked vegetable mixture until smooth. Season with salt and black pepper to taste.

Sauté the Vegetables

In a separate skillet, heat olive oil over medium heat. Add the seasonal vegetables and sauté for about 5-7 minutes until tender. Season with salt and black pepper.

Serve

On a plate, create a base using the seasonal puree. Top with the pan-seared Chilean Sea Bass, and drizzle with the brown butter sauce. Arrange the sautéed seasonal vegetables alongside.