Using fresh, simple ingredients, this healthy, flavorful entrée takes less than 20 minutes to prepare.
- 2 Tablespoons rice wine vinegar
- 3 Tablespoons fresh lime juice
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons fresh orange juice
- 2 Teaspoons honey
- 3 garlic cloves, minced
- 1/2 Cup extra-virgin olive oil, plus 1 tablespoon for the fish
- 1 jalapeño, seeded and diced
- 5 Tablespoons fresh herbs, chopped (any combination of dill, flat-leaf parsley, thyme, cilantro, or basil)
- Salt and pepper, to taste
- 4-7 Ounces pieces of white sea bass
Calories Per Serving223
Folate equivalent (total)11µg3%
Skillet Seared Sea Bass in a Herb Butter Sauce Campfire Cooking
I bought sea bass when misreading the price label. While ringing up at the cash register was a rather pricy surprise, I got my money’s worth with this recipe. I am generally not one to bother breading fish. I find it a waste of time, flour, and a clean dish. That said, searing this lightly breaded fish in butter and olive oil is a revelation. The rich and crispy result is only compounded by the butter sauce of white wine, lemon, and herbs. While it’s not my regular campground fair, I have to share this. If not for anyone else, at least for my own future reference. So, here you go future me. I think you’ll love revisiting this Skillet Seared Sea Bass in a Herb Butter Sauce.
Chilean Sea Bass with Beurre Blanc
This Chilean sea bass with beurre blanc is served with seared scallops, fingerling potatoes, and sugar snap peas for a filling and beautiful dinner. If you’re looking to create an upscale dinner, this sea bass with scallops and beurre blanc is absolutely the way to go.
I had the pleasure of shooting a beautiful pescatarian restaurant while living in New York City, and I was so inspired by all of the dishes.
For this recipe, I channeled the inspiration from the restaurant into an incredible and flavorful dinner. I don’t often buy Chilean Sea Bass (also known as Antarctic Toothfish). Regardless of what you call it, this fish is oh-so-buttery and so delicious.
A beurre blanc sauce is created using a flat whisk. The whisk is great for allowing you to evenly incorporate the ingredients in the sauce pan, regardless of the shape of your pan. The long handle also keeps your hands out of the heat. I added a touch of cayenne powder because the sauce is quite rich. The hint of spice brings it back down to earth a bit.
How to Make this Chilean Sea Bass with Beurre Blanc:
First. start by preparing the vegetables. Boil the potatoes until they are just about ready to be drained. Add the sugar snap peas for a quick boil and then drain both.
Next, prepare the beurre blanc recipe. You need a fine mesh sieve or cheese cloth for this, so be sure to have it ready. Start by cooking shallots, vinegar, white wine, and black peppercorns in a small saucepan and bring to a boil. Once boiling, add the butter, one cube at a time, whisking after each addition. Continue adding the butter and whisking until the sauce is velvety and smooth. Strain through a fine mesh sieve and keep warm.
From there, cook the fish first and rest it. Next, cook the scallops.
To assemble the fish, arrange the halved potatoes and cut sugar snap peas on a plate and spoon the beurre blanc over. Arrange the scallops on the potatoes and place the sea bass on top. Place a few pieces of microgreens on the dish and spoon more beurre blanc over, if you like.
Looking for more seafood recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, tag me on Instagram so I can feature you in my feed!
Pan-fried sea bass with citrus-dressed broccoli
Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.
Segment the orange – slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.
To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to ‘scorch’ out all the moisture.
Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.
Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn’t enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.
Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5–8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5–10 minutes longer, depending on thickness. Transfer fish to a plate.
While fish is roasting, heat remaining 2 Tbsp. oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.
How would you rate Chilean Sea Bass with Peanuts and Herbs?
I thought the lime juice+fish sauce overpowered the taste of the fish- I would've used half the amounts of each. I substituted almonds in for peanuts, though I suppose pecans could work well also.
I work in a fine dinning steak house, saw this recipe and thought I could adapt it to sable or black cod. Very successful, thank you for the start, I multiplied this exact recipe by 6 to accommodate 15lbs of sable at 8 oz potions, however I found that adding (at that finished 6x recipe portion) 3/4 cup of aji mirin, and 2 tbl of sambal made this dish pop and sing to the taste buds, also I reserved the peanuts and cilantro as a garnish, best dish ever! Served with coconut rice and grilled broccolini. Thanks much and please try the variation. Wanted to share a pic, didn't see that opion?!
This was good but not exceptional. The olives and capers worked fine with the citrus. I broiled the fish with the lemon slices on top. I don't know what the point would be of putting them in the marinade.
I baked instead of broiled. But, the rest was exactly as directed. I loved this recipe. So easy.
This recipe has flaws. The instructions on the lemon are quite unclear, and 6 minutes under a close broiler ruined $25 worth of fish. Back to the test kitchen for this. Worst meal I've cooked in years.
I didn't care for the sauce, particularly the flavor created by putting Kalamata olives directly into lemon juice.
We did not like this recipe at all even though we love olives and capers. They did not work in this case. I will not make it again.
I couldn't find bass, so I substituted with cod. It was still delicious! The brightness of the sauce was a great compliment to the simple preparation of the fish.
This is a great weeknight dinner. It's quick, easy and delicious and I'll definitely make it again. I substituted basil for the oregano but otherwise followed the recipe. Love the bright lemony, salty, fresh herb flavour.
Sea bass is rarely available here in the Great Northwest, so we substituted local rockfish. The cooking method suits this mild white fish and the sauce is delicious. Unlike others, I find that these mild fish fillets demand a strong sauce, otherwise the dish has no flavor. A Rogue Valley Pinot Gris completed the flavor profile.
I really like capers, olives and citrus, but like others, I felt the flavors were too strong for the sauce. I noticed other reviewers added tomato, so I might try that next time.
Delicious and pretty easy to make. I like the powerful flavor combination, and my wife as well. I used dried oregeno but I am sure fresh would have been even better.
I really like this recipe. I think I would use capers alternately. Also, I like sea bass as sushi, it is delicious.
WOW! That was goooooood. Made it exactly as said except that I just used basic black olives. Was very satisfied with this dish. The sea bass tasted amazing with lemon juice and capers! It was so easy to made as well!
This was easy and very good. My family loves olives and capers (even my 8 year-old). Let me confess my modifications though: grilled tilapia, and chopped parsley and fresh tomato added to the sauce. A tasty was to dress up any mild fish.
If you like olives and capers like my family does, you will love this recipe. I am guilty of modifying it though, but like any decent recipe, it affords that. We grilled tilapia, and I added chopped parsley, basil and just a bit of tomato to the sauce. This made it less olive-y. The recipe is easy to make and the ingredients are always in our kitchen.
I was not impressed. The very strong combination of flavors overwhelmed the sea bass and was just not tasty in my opinion. I felt it ruined a nice cut of sea bass and I would not make it again.
This was not to my liking. I found the sauce to overwhelm the sea bass. Too many different strong flavors combined I guess. While some may like this I would not make it again and I felt it ruined an expensive cut of sea bass.
I am not easily impressed, but this recipe knocked my socks off. I used the more economical swai fish, but remained true to the rest of the recipe. Incredibly easy and wonderfully delicious! Paired with jasmine rice and asparagus. Absoutely will be making many times again!
the core recipe for the sea bass is kind of inane (sprinkle salt/pepper and broil it). the sauce is the centerpiece. as I often do, i've made this recipe several times with certain adjustments. the lemon/citrus ingredient is important for the sauce to work. the substitution of peaches/tangerines doesn't work, at least for my pallette.
Absolutely delicious and surprisingly flavorful considering how simple it was. So easy. Will definitely make again.
This was delicious. The sauce comes together in just minutes. I supremed the lemons. Fresh ingredients, fresh flavors and the silky texture of sea bass. This is a keeper. Broiling the fish makes this an easy recipe to double too. This recipe is "company worthy".
How to make the lemon garlic herb sauce
The sauce is made in the same pan in which you cooked the fish.
First, add some white wine to deglaze the skillet. I recommend a dry white wine, such as pinot grigio or sauvignon blanc. Immediately after you add it, use a wooden spoon to help stir up any browned bits from the bottom of the pan. Then, continue heating over medium-high heat until almost all the liquid has evaporated.
Then, add a little more butter to the skillet and heat until it&rsquos melted.
Add some finely minced garlic and a mixture of fresh chopped herbs to the pan&ndash I used oregano, thyme, and parsley. Sauté until fragrant, only about 30 seconds. You don&rsquot want the garlic to burn.
Finally, add some chicken stock (or vegetable stock, or water, if you don&rsquot have any), heat until it&rsquos bubbling, then turn off the heat and add some lemon juice and a little more butter.
This lemon garlic herb sauce is SO GOOD. It would be great on chicken, steak, salmon, plain on a spoon, mixed into pasta&hellip the possibilities are endless.
Genius Sea Bass with Leeks and Herb Vinaigrette Recipe
I debated over the title of this recipe for a while. Should I use the word genius? After all, the techniques used to prepare the dish could not be more simple, and have nothing novel about them. It also goes against my more demure nature to throw such a heavy duty word around. But I stuck to the title. Why, you ask?
Well, I have been asked to share this recipe countless times, and it gets rave reviews from my guests without fail. More importantly, my husband, my toughest critic of all, especially when it comes to fish, says it is his favorite. Kids always ask for more, and for all these reasons this recipe is genius!
I use sea bass fillets because they are so easy to work with and will not fall apart during the cooking process, like some other more delicate varieties. The vinaigrette is light and flavourful, and the leeks are the perfect accompaniment to this delicious dish. They need nothing more than a bit of butter, a sprinkling of salt and pepper, and the result is sublime.
Genius Sea Bass with Leeks and Herb Vinaigrette Recipe:
Season 6 sea bass fillets with salt, pepper. Coat fish with flour seasoned with a bit of salt, pepper, and a vegetable salt. Fry the coated fillets in 3 tablespoons vegetable oil until golden on both sides. Put aside. At serving time, warm fillets (without vinaigrette) and pour vinaigrette on top of fish right before serving.
1 Tablespoon chopped fresh cilantro
1 Teaspoon chopped shallots
1 Teaspoon chopped fresh parsley
1 Teaspoon capers, drained
Combine all ingredients. You can also add lemon juice to taste, and adjust with salt and pepper. Sun dried tomatoes would make a pretty garnish.
Place the sea bass fillets on top of a bed of leeks that have been sautéed in butter and seasoned with salt and pepper. To prepare, remove the green tips and only use the white part of 5 leeks. Cut leeks in half lengthwise. Wash thoroughly. Chop into ½ inch pieces. Remove excess water and then sautee in the 2 tablespoons butter until soft, about 20 minutes at medium heat.
Pan Seared Scallops
- 12 large sea scallops
- 1 tablespoons canola oil
- Salt and pepper
- ½ cup sesame seeds
- 4 cups mesclun salad mix
Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
In a sauté pan, over medium-high heat, add remaining tablespoon canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute.
Chef Dominador Valeros, Hampton, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant
Crab Herb Crusted Chilean Sea Bass and Lugana Wines
Have you heard of Lugana wines? This month the Italian Food, Wine, & Travel group is taking a closer look at the growing popularity of Lugana wines. The Lugana DOC was established in 1967. It is a small wine growing region in northern Italy located on the southern shores of Lake Garda near Verona and lying between Lombardy and Veneto. The soils are chalky limestone and clay, rich in mineral salts. The region produces white wines exclusively and is known for its dry white wines produced from the Trebbiano di Lugana grape variety (known locally as Turbiana).
The Five styles of Lugana wines
1 – Lugana – A fresh young wine, considered the basic. This style makes up 90% of the Lugana wines produced. Common aromas and flavors floral, almond, and citrus
2 – Lugana Superiore – Aged for at least one year. Common aromas and flavors herbs, apples, citrus fruits, hazelnuts, spices, and minerality. More noted complexity.
3 – Lugana Reserve – Aged at least 24 months including six months in the bottle. Common aromas and flavors flint, balsamic, and minerality. Even more noted complexity.
4 – Lugana Late Harvest – A new experimental wine. Made by over-ripening the grapes on the vine. Modeled after the German Spätlese wines. A soft textured wine, heavier, with the acidity balancing the sweetness.
5 – Lugana Spumate – A sparkling wine produced either in the Charmat or classic method. Charmat method commonly exhibits freshness, citrus, creaminess, and a generous perlage. The classic method is commonly more elegant, complex, and with a crisp perlage. (Source)
My Tasting Notes
2016 Perle del Garda Lugana
12.5% abv | $14.00 SRP (sample) | 100% Trebbiano di Lugana
Pale lemon with a green hue in color. Medium+ acidity and medium- bodied. Notes of green pear and citrus with a soft texture on the finish. Nicely balance.
2016 Pasetto Emilio Cascina Albarone Lugana
13% abv | $9.00 (sample) | 100% Trebbiano di Lugana
Pale lemon with a green hue in color. High- acidity and medium- bodied. On the palate bright citrus, green apple, slight bitter almond, and an oily texture.
Disclosure: The wines were provided to me as media samples. All opinions are my own.
My Food Pairing
Trebbiano di Lugana is the perfect match for seafood, poultry, light pasta, and vegetarian dishes. It’s bright acidity, and refreshing characteristics are the ideal pairing for simply prepared dishes made with top quality ingredients. I paired the Lugana wines with Crab Herb Crusted Chilean Sea Bass, new Yukon potatoes, and fresh green beans.