Seared Chilean Sea Bass Recipe

Prepare the Vegetables

In a pot of boiling salted water, blanch the baby carrots, zucchini, and asparagus for about 2-3 minutes until tender-crisp. Drain and set aside.

Cook Potatoes

In a large pot, cover the cubed potatoes with cold water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let them sit for a minute.

Whip Potatoes

Add the Boursin cheese, heavy cream, salt, and black pepper to the potatoes. Using a potato masher or hand mixer, whip until smooth and creamy. Adjust seasoning to taste.

Sear the Sea Bass

Heat a large skillet over medium-high heat. Season the Chilean sea bass with salt and black pepper. Add a tablespoon of butter to the skillet, then place the sea bass skin-side down. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the fish is cooked through.

Prepare the Sauce

In the same skillet used for the fish, add the minced shallots and sauté for 1-2 minutes. Pour in the white wine and lemon juice, scraping the bottom to deglaze the pan. Let it reduce for about 3-4 minutes, then whisk in the remaining butter until smooth. Season with salt and black pepper.

Plate the Dish

On a plate, create a bed of the whipped potatoes, arrange the blanched baby vegetables on the side, and place the seared Chilean sea bass on top. Drizzle with the lemon vin blanc sauce and serve immediately.