Often called the steak of the sea, Chilean Sea Bass is naturally buttery and firm. It really doesn't need much to be delicious. Here we served it with a simple brown rice and roasted asparagus.
Ingredients
3/4 cup white wine
2 cloves garlic, finely chopped
1 medium shallot, finely chopped
Juice and zest of 1/2 a lemon
3 TBSP unsalted butter
2 TBSP chopped parsley
2 chopped scallions
2 TBSP Avocado oil, or other oil with a high smoke point
1.5 pounds Chilean sea bass, cut into four servings
Salt and pepper to taste
Heat your oven to 400 degrees. Add wine, garlic, shallot, scallions lemon juice and lemon zest to a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in parsley. Season with salt and pepper and set aside.
Dry the sea bass and season with salt and pepper. Heat an oven proof skillet and add avocado oil to the pan. Heat the oil until it starts to shimmer. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side.
Remove the pan from the stove and transfer to the hot oven. Cook for about 10 minutes in the oven until sea bass is just cooked through, longer for a thicker piece of fish. Place fish on plates and spoon the sauce on top of the fish and serve.