Description
Luxurious Chilean sea bass shines with zesty lemon and briny capers, creating a Mediterranean-inspired masterpiece. Delicate fish meets rich butter sauce, promising an elegant dining experience you’ll savor with pure culinary delight.
Ingredients
Scale
Seafood:
- 2 6 ounces (170 grams) Chilean sea bass filets
Sauce Ingredients:
- 3 tablespoons (45 milliliters) butter
- 2 tablespoons (30 milliliters) fresh squeezed lemon juice
- 1 tablespoon (15 milliliters) capers
- 1 large shallot (finely minced)
- 4 cloves garlic (finely minced)
- 1 teaspoon Italian herbs seasoning mix
Seasoning:
- 2 tablespoons (30 milliliters) butter (for pan frying fish)
- 1 teaspoon Celtic sea salt
- 1 teaspoon freshly cracked black pepper
- Diced parsley or microgreens (optional, for garnish)
Instructions
- Preheat a large nonstick skillet to medium-high heat, preparing for a perfectly seared sea bass.
- Introduce 2 tablespoons of butter to the pan, allowing it to melt and create a light, foamy surface.
- Carefully place the sea bass in the pan, positioning the fat side downward into the butter.
- Sear for approximately 6 minutes until a golden-brown crust develops on the first side.
- Gently flip the fish, cooking the skin side until crispy and evenly golden, ensuring the fish flakes easily when touched.
- Transfer the cooked sea bass to a plate, removing the initial butter from the pan.
- Return the skillet to medium-high heat, creating a fresh cooking surface.
- Melt an additional 3 tablespoons of butter, then introduce finely chopped shallots and minced garlic.
- Sauté the aromatics for 2 minutes, stirring frequently until they become soft, fragrant, and lightly caramelized.
- Incorporate fresh lemon juice, cracked pepper, salt, chopped herbs, and briny capers into the butter sauce.
- Allow the sauce to reduce and slightly thicken for about 1 minute, concentrating its flavors.
- Artfully drizzle the sauce over the sea bass, garnishing with fresh parsley or delicate microgreens.
- Serve immediately to enjoy the dish at its peak temperature and flavor.
Notes
- Select fresh, high-quality Chilean sea bass with firm, translucent flesh and a clean ocean smell for the best flavor and texture.
- Use clarified butter or ghee for a higher smoke point, preventing butter from burning during high-heat searing and creating a more even golden-brown crust.
- Pat the fish dry with paper towels before cooking to remove excess moisture, ensuring a crispy exterior and preventing steaming instead of searing.
- Choose small capers packed in salt for a more intense, briny flavor that complements the delicate fish and adds a bright, tangy element to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 468 kcal
- Sugar: 0.5 g
- Sodium: 830 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 28 g
- Cholesterol: 125 mg