Baked Chilean Sea Bass
Ingredients
The sea bass
-
4
5-oz
Chilean sea bass fillets
-
3
tbsp
Olive oil
-
½
tbsp
Lemon juice
-
½
tsp
Garlic powder
-
¾
tsp
Sea salt
-
¼
tsp
Black pepper
The beurre blanc sauce
-
½
medium
Shallot (minced)
-
⅓
cup
White wine
-
1½
tbsp
White wine vinegar
-
1
tbsp
Heavy cream
-
1
tsp
Lemon zest
-
½
cup
Unsalted butter (cut into small cubes, very cold)
-
¼
tsp
Sea salt (to taste)
Instructions
- Preheat the oven to 400°F (204°C).
- In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
- Arrange the sea bass fillets in a baking dish and pat them dry with paper towels.
- Brush the fillets with the olive oil mixture and season with garlic powder, sea salt, and black pepper.
- Bake for 12-15 minutes until the fish flakes easily and reaches an internal temperature of 135-140°F.
- Meanwhile, in a saucepan, combine shallot, white wine, and vinegar; bring to a boil and reduce until about 2 tablespoons remain.
- Stir in the heavy cream and lemon zest.
- Reduce heat and whisk in cold butter, a few cubes at a time, until melted; season with salt to taste.
- Serve the baked sea bass with the beurre blanc sauce drizzled on top.
Nutrition Facts (estimated)
Servings
4
Calories
553
Total fat
52.1g
Total carbohydrates
1.8g
Total protein
16.9g
Sodium
0mg
Cholesterol
0mg
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