You will love every bite of this Chilean sea bass. From its crusty, flaky exterior to its gloriously creamy sauce, beurre blanc (white butter-need I say more?), it’s pure heaven. The sauce compliments the well-seasoned fish in perfect harmony. The price tag on this dish really hurt. But it was our anniversary, so I didn’t complain (oh, was it good!). But I had to create this more economical version that would give any restaurant a run for its money.
Recipe Ingredients
How to Make Chilean Sea Bass
Prep the Bass
Season – Rinse and pat the sea bass dry with paper towels to soak up any excess moisture. Then season with salt and salt-free Creole seasoning or pepper to taste. Pan-Fry the Fish – Heat oil in a cast-iron or oven-safe skillet. Once hot, add your fish skin-side up. Reduce the heat to medium-high and brown each side for 3-4 minutes or until golden brown. Bake – Transfer the cast-iron skillet to the preheated oven and bake for 10-15 minutes or until the fish is done. The time varies, depending on the fillet’s thickness, but the internal temperature should be 145℉/63℃. Serve – Remove from the oven and serve with beurre blanc.
Make the Beurre Blanc
Combine – Mix white wine, lemon juice, heavy cream, minced garlic, and shallots in a small saucepan. Simmer – Bring it to a boil over medium-high heat. Then, when it starts to boil, reduce the heat to medium-low and let the wine mixture simmer until the liquid reduces to about 3-4 tablespoons (6 minutes or more). Add Butter – Reduce heat to low and whisk in 3-4 pats of butter until it melts completely. Repeat the process with 3-4 more pats of butter until all the butter has been added and melted. The sauce should be thick and smooth (it takes 4-6 minutes). Serve – Remove from the heat and place in a serving bowl. If the sauce is too light, let it sit for about 2 minutes. Keep in mind the sauce thickens quickly. Serve immediately over your fish.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Although Chilean sea bass is best served fresh from the oven, making it ahead won’t be an issue. You can pan-fry the fish and refrigerate it for up to three days. Then bake as instructed when ready to serve. And since the sauce has heavy cream and wine, I highly recommend making the sauce on the day of serving to enjoy it warm. Reheating the sauce may make it curdle.
Serving and Storage Instructions
Leftovers – Store the fish and sauce in a separate container so the fish won’t get soggy. Refrigerate – The fish can stay fresh for three days in the fridge or two months in the freezer. The sauce will stay good for a week. Gently reheat it, so it doesn’t separate. Reheat – Bake at 275℉/135℃ for 15-20 minutes to bring back the fish’s crispiness. Or reheat it in your air fryer at 330℉/165℃ for 5-7 minutes.
What to Serve With Chilean Sea Bass
This elegant dish deserves equally fancy side dishes like the amazing recipes below.
More Amazing Seafood Recipes to Try
Conclusion
Beurre Blanc elevates the dish into a more sophisticated restaurant-quality meal. What’s your favorite sauce to serve over fish? Let me know in the comments. 😍
