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Easy Baked Chilean Sea Bass with Lemon Buerre Blanc Sauce Recipe

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This recipe for Easy Baked Chilean Sea Bass with Lemon Buerre Blanc Sauce is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the fish:
4 Chilean sea bass fillets, about 6 oz. each
Kosher salt, to taste
black pepper, to taste
Seasoned salt, to taste

For the Lemon Buerre Blanc
1/4 c. dry white wine
1 1/2 T. white wine vinegar
1 1/2 T. shallots, minced
1 T. lemon juice, or more to taste
1 t. lemon zest
1 T. heavy cream
6 T. butter, cold, cut into 1" pieces

Garnish:
Lemon wedges
Directions:
Directions:
Preheat oven to 425º.

Oil a broiler pan and rack or baking pan with olive oil.

Lightly sprinkle the sea bass fillets with Kosher salt, pepper and seasoned salt and place on the oiled rack, skin side down.

Bake the fillets for about 15-20 minutes, depending on the thickness of the fillets. The fish is ready when the temperature reaches 145º on an instant-read thermometer inserted into the center of the fillet.

While fish is baking, prepare the Lemon Buerre Blanc sauce. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots. Bring the mixture to a simmer and cook until it has reduced to about 2 T. Add the lemon juice, zest, and heavy cream. Remove the pan from the heat and whisk in 1 piece of butter. Set the pan back over low heat and continue whisking until the butter as almost melted. Continue with the remaining pieces of butter until all are incorporated. Taste and season with salt and pepper as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm - at least 80º but not hotter than about 135º - until serving time.

Arrange the fish on plates an drizzle with the Lemon Buerre Blance sauce. Garnish with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This dish looks "fancy" but it really is easy and delicious. I like to serve it with a light whipped potato or Israeli cous cous and a green vegetable or light salad.

 

 

 

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