Ingredients: |
Ingredients: 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
Beurre Blanc:
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 (very cold, keep refrigerated until right before using)
¼ tsp Sea salt (to taste)
Baked Sea Bass:
Preheat oven to 400º. In small bowl, whisk together olive oil, lemon juice & garlic powder.
Arrange sea bass fillets in baking dish, with space between them. Use paper towels to pat them dry.
Brush fish fillets on both sides with olive oil mixture. Season both sides with garlic powder, sea salt & black pepper.
Bake for 12-15 min, until fish flakes easily with a fork. (For best results, use an instant-read thermometer — it's done when it reaches 135-140º.)
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Directions: |
Directions:Beurre Blanc:
Meanwhile, in very small saucepan (5" in diameter) over med-high heat, combine shallot, wine, & vinegar. Bring to boil, then reduce heat to med; simmer for 3-5 min, until volume is reduced to about ¼ of original amount (approx 2 Tbsp should be left).
Stir in heavy cream & lemon zest.
Reduce heat to low. Add 2-3 cubes of very cold butter, stirring constantly until it melts. Continue to add butter 2-3 cubes at a time, stirring; letting it melt after each addition. Keep heat very low; avoid boiling, or sauce will separate.
Season with sea salt to taste.
Serve sauce over baked sea bass immediately, or keep warm in thermos or in hot pan on stove (with heat turned off) for up to 30-60 min. The sauce can split if overheats or cools too much, so keep it warm but not hot. |
This recipe for Chilean Sea Bass-Easy Baked is from