Chilean Sea Bass with Lemon, Dill & Caper Sauce
Kim Pawell, Something New For Dinner

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Chilean Sea Bass with Lemon, Dill & Caper Sauce
Chilean Sea Bass with Lemon, Dill & Caper Sauce

Yield: 4 servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients

¾ C white wine
2 cloves garlic, finely chopped
1 med shallot, finely chopped
3 T fresh lemon juice and zest of 1 lemon
3 T unsalted butter
2 T fresh dill, chopped, divided
2 T capers, drained
2 T grape seed oil, or other oil with high smoke point
2 lb Chilean sea bass filets about 1½" thick, skin removed Salt and Pepper to taste

How to cook Chilean Sea Bass
Preheat your oven to 450F and then heat some grapeseed oil in an oven proof skillet on a high heat. Dry the Sea Bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once, until you get a crispy golden crust on each side. Transfer the pan to the hot oven, roasting the Sea Bass for about 5 minutes until it is just cooked through. Plate the fish, drizzle with sauce and sprinkle with fresh dill

Sear On The Stove & Finish In The Oven
Ever have perfect Chilean sea bass in a restaurant, with a crispy crust and buttery smooth insides? Maybe a light sauce draping the filet? You would be amazed that this fish is one of the easiest ways to cook fish at home. It is essentially prepared the same way I make my Bacon-wrapped filet mignon or my Rack of lamb. You sear it in a hot pan on the stove and finish it in the oven. It all comes together, including the sauce, in under half an hour. This recipe is a modified version of a recipe published by Straubs grocery store.

Instructions
  1. Preheat oven to 450°. Put wine, garlic, shallot, lemon juice and zest in small saucepan and bring to a boil. Continue cooking until liquid is reduced to about ⅓ cup. Reduce heat to low and whish in 1 Tbsp butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside.
  2. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the seabass thoroughly and season with salt and pepper. Sear the fillets for about 3 min. per side, turning once. The goal is to get a crispy golden crust on each side.
  3. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 min in the oven until sea bass is just cooked through.
  4. Plate the fish, drizzle with sauce and sprinkle with remaining fresh dill.
Note: This serves well with Risotto with French green beans and Dill. (get the recipe here https://somethingnewfordinner.com/recipe/risotto-with-french-green-beans-and-dill/).