Simple and Delicious Baked Chilean Sea Bass Recipe
A tender, buttery Chilean sea bass recipe ready in 30 minutes, served with a delicate lemon and shallot beurre blanc.
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Instructions
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Preheat oven to 425 F; oil a baking or broiler pan.
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Season 4 Chilean sea bass fillets with Kosher salt, black pepper, and Creole seasoning.
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Place fillets skin-side down on the prepared pan; bake 15-20 minutes until fish reaches 145 F internal temperature.
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While fish bakes, combine 1/4 cup dry white wine, 1 1/2 tablespoons white wine vinegar, and 1 1/2 tablespoons minced shallots in a saucepan.
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Simmer until the mixture reduces to 2 tablespoons.
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Stir in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon heavy cream.
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Remove pan from heat; whisk in one piece of cold butter.
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Return pan to low heat, gradually incorporating remaining butter while whisking until blended and smooth.
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Season sauce with salt and pepper, maintaining warmth until serving.
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Drizzle sauce over the sea bass and garnish with lemon wedges.