Chilean Bass Benedict Recipe

Prepare fish

Pat the bass fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust both sides with the 2 tablespoons of flour, shaking off excess — this helps achieve a light crust and protects delicate flesh during searing.

Pan-sear bass

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 2 tablespoons olive oil; when shimmering, add the fillets skin-side down. Press gently with a spatula for 20–30 seconds to ensure even skin contact. Cook skin-side down for 3–4 minutes without moving, until skin is crisp and the flesh is opaque about two-thirds of the way up. Flip carefully, add 1 tablespoon unsalted butter to the pan, spoon melted butter over the tops for 30–60 seconds, then remove to a warm plate and tent loosely with foil to rest.

Poach eggs

While the fish cooks, bring a wide shallow saucepan or skillet with 6 cups water and 1 tsp distilled white vinegar to a gentle simmer (not a boil). Create a gentle whirlpool with a spoon. Crack one egg into a small ramekin and gently slide it into the center of the whirlpool. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Use a slotted spoon to lift the egg, gently blot on paper towel to remove excess water and keep warm on a plate; repeat with the second egg.

Set up double boiler

Bring about 1 cup water to a gentle simmer in a small saucepan. Place a heatproof bowl (stainless steel or glass) over the saucepan so the bowl bottom does not touch the water.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 2 teaspoons preserved lemon paste until combined and slightly thickened. Whisk continuously over the simmering water to gently warm the yolks for about 1–2 minutes (do not scramble).

Emulsify with butter

Remove the bowl from heat but keep it warm. Begin adding the 4 tablespoons cold butter one small piece at a time, whisking vigorously after each addition until each piece is incorporated and the sauce is smooth and emulsified. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Continue until all butter is incorporated.

Season

Whisk in 1/4 teaspoon kosher salt and 1/8 teaspoon white pepper or a pinch of cayenne. Taste and adjust brightness with an additional 1/2 teaspoon lemon juice or more preserved lemon paste if you want stronger preserved lemon character. Keep the hollandaise warm (cover loosely) until ready to serve; if it cools too much, rewarm briefly over the double boiler while whisking.

Toast the 2 English muffin halves until golden. If using brioche, lightly toast and butter if desired.

Assemble: Place one toasted English muffin half on each plate. Top each with a small handful of microgreens or baby arugula (optional) to provide a peppery counterpoint. Place one pan-seared bass fillet on each muffin half (skin-side up for presentation). Gently set one poached egg on top of each fillet.

Spoon 2–3 generous tablespoons of preserved lemon hollandaise over each poached egg, allowing it to cascade slightly onto the fish. Sprinkle each plate with 1 teaspoon chopped fresh dill, an extra pinch of flaky salt if desired, and a crack of black pepper.

Serve immediately with lemon wedges on the side to squeeze for additional brightness.