The last time, I was looking for something healthy yet tasty, a dish just made me crazy and that was Ina Garten’s Chilean Sea Bass. It is an advanced-level recipe that I had never tried at home, yet it has a classic flavor of healthy herbs and spices. The succulent fillets made the dish a real pleasure to savor.
Now, you must be thinking about how to make it. Don’t worry, I am here to guide you through the process of making this delicious Chilean Sea Bass.
If you like this Chilean sea bass, you should definitely try out these Seafood Salad, Chimichanga, Botw Salmon Manure. You will love them for sure!
What Is Ina Garten Chilean sea bass?
Ina Garten’s Chilean Sea Bass is a classic seafood dish that combines succulent fillets of fish with honey, mustard, and soy sauce for an exquisite flavor. The dish is served with a flavorful sauce of butter, shallots, garlic, and parsley.
It can be served as an entrée or side dish for any special occasion. It is a wonderful way to enjoy the flavors of fresh fish while keeping it healthy.
Want more Chilean sea bass recipe? Check it out here:
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Where Did I First Try Ina Garten Chilean sea bass?
I had my first bite of Ina Garten’s Chilean Sea Bass when I was in college. I went through the recipe from the Barefoot Contessa website and I tried it for the first time. Honestly, it tasted like a dream come true to me! The moment I took the first bite of the succulent fish fillet, it melted in my mouth like butter.
The combination of honey, mustard, soy sauce, butter, shallots, garlic, and parsley added an amazing depth to the flavor. The texture of the fish was just perfect — it was tender and flaky, yet still holds its own against the bold flavors of the sauces.
I couldn’t believe how easy it was to make this delicious dish at home. All I had to do was prepare the ingredients, follow a few simple steps, and then enjoy a flavorful meal. It was really that simple!
Ingredients
- Sea bass fillets: This is a must when you are making Ina Garten’s Chilean Sea Bass. Look for fresh, firm-fleshed fillets with no signs of discoloration.
- Salt and pepper: To give the fish a little extra flavor, you can season it with some salt and freshly ground black pepper.
- All-purpose flour: This is used to dredge the fish before cooking. This helps to give it a golden-brown color and crispy texture.
- Dijon mustard: The acidity of this condiment adds complexity to the overall flavor of the dish.
- Honey: Honey provides a hint of sweetness that balances out the other flavors in the dish.
- Soy sauce: Soy sauce adds a savory, umami-rich flavor to the dish.
- Unsalted butter: This is used to make the sauce for the fish. Butter gives the sauce an amazing richness and helps bring out all of the other flavors in the dish.
- Shallots: Shallots add a mild onion flavor and aroma to the dish.
- Garlic: Garlic brings a bit of heat to the dish and rounds out the flavors.
- Chicken stock: This is used to make the sauce for the fish. The rich flavor of a chicken stock helps to bring out all of the other flavors in the dish.
- Parsley: Fresh parsley adds a bright, herbal note to this dish.
Cooking Directions
Step 1
Heat the oven up to 425 F before getting started. Take your sea bass and make sure you sprinkle it generously with salt and pepper, then give each piece a nice dusting of flour – shaking off any remaining particles.
Step 2
In a large oven-safe skillet, heat 2 tablespoons of butter until the foam dissipates. Place your fillets in and cook for 2 minutes on each side to create a delightful golden-brown color.
Step 3
Move the pan to the oven and bake for 12-15 minutes until the fish is fully cooked.
Step 4
Melt 2 tablespoons of butter in a sauté pan over medium-low heat and add shallots and garlic. Cook for 5 minutes, stirring occasionally until the shallots are soft and translucent. Stir in chicken stock, Dijon mustard, honey, and soy sauce then reduce the heat to low. Simmer for another 5 minutes until the liquid has reduced by half.
Step 5
Once you turn off the heat, stir in the butter and parsley that’s left; season to preference. Present your sea bass hot with a dollop of sauce on top.
Cooking Tips
• Make sure to use fresh, firm-fleshed fillets of Chilean sea bass for the best results.
• Be careful not to overcook the fish – it should be cooked just until fork tender.
• To get a crispy finish on the fish, make sure to dredge it in flour before cooking and place it in a hot oven.
• Be sure to use unsalted butter for the sauce, as this will help you control the amount of salt in your dish.
What Ingredients Can I Replace or Substitute While Making It?
- If you can’t find Chilean sea bass, you can substitute it with other types of fish such as cod, halibut, or tilapia.
- You can also use different types of liquid such as white wine or vegetable broth instead of chicken stock.
- Honey can be replaced with maple syrup and you can substitute fresh parsley with dried herbs, such as oregano, thyme, or basil.
- If you want to make it even healthier, you can opt for olive oil instead of butter in the sauce
Ina Garten Chilean Sea Bass
Equipment
- spoon
- oven etc.
Ingredients
- 1 tablespoon of tangy Dijon mustard providing a zesty kick to the dish.
- 1 tablespoon of savory soy sauce infusing the sea bass with a delightful umami taste.
- 1/4 cup of rich and flavorful chicken stock providing a savory base for the sauce.
- 1 tablespoon of luscious honey adding a touch of natural sweetness to balance the flavors.
- 2 tablespoons of freshly chopped parsley leaves delivering a fresh and herbaceous note to the dish, adding a vibrant touch of green.
- 3 tablespoons of velvety unsalted butter melting into a luxurious and indulgent sauce.
- 1 1/2 teaspoons of minced garlic equivalent to 1.5 cloves, releasing its aromatic essence and enhancing the overall taste.
- A handful of all-purpose flour perfect for dredging the fillets and giving them a crispy golden coating.
- 3/8 cup of chopped shallots equivalent to 1.5 large shallots, lending a subtle onion-like flavor and aroma.
- 2 6-8 ounce succulent and flaky Chilean sea bass fillets, seasoned with a sprinkle of kosher salt and freshly ground black pepper.
Instructions
- Heat the oven up to 425 F before getting started. Take your sea bass and make sure you sprinkle it generously with salt and pepper, then give each piece a nice dusting of flour – shaking off any remaining particles.
- In a large oven-safe skillet, heat 2 tablespoons of butter until the foam dissipates. Place your fillets in and cook for 2 minutes on each side to create a delightful golden-brown color.
- Move the pan to the oven and bake for 12-15 minutes until the fish is fully cooked.
- Melt 2 tablespoons of butter in a sauté pan over medium-low heat and add shallots and garlic. Cook for 5 minutes, stirring occasionally until the shallots are soft and translucent. Stir in chicken stock, Dijon mustard, honey, and soy sauce then reduce the heat to low. Simmer for another 5 minutes until the liquid has reduced by half.
- Once you turn off the heat, stir in the butter and parsley that’s left; season to preference. Present your sea bass hot with a dollop of sauce on top.
Notes
- Make sure to use fresh, firm-fleshed fillets of Chilean sea bass for the best results.
- Be careful not to overcook the fish – it should be cooked just until fork tender.
- To get a crispy finish on the fish, make sure to dredge it in flour before cooking and place it in a hot oven.
- Be sure to use unsalted butter for the sauce, as this will help you control the amount of salt in your dish.
Nutrition Information
One Serving of Ina Garten Chilean Sea Bass provides approximately
- Calories 136.9
- Total Fat 0.2g
- Cholesterol 80mg
- Sodium 190.3mg
- Potassium 21.7mg
- Total Carbohydrate 13.9g
- Dietary Fiber 0.4g
- Sugars 0g
- Protein 18.6g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 2.2%
- Iron 54%
How to Store Leftover Ina Garten Chilean sea bass?
Any leftover Ina Garten Chilean Sea Bass should be stored in an airtight container and refrigerated for up to three days. The dish can also be frozen for up to two months.
When reheating the dish, make sure to gently heat it on low heat and stir often until it is warmed through. Do not microwave the dish as this could cause it to become tough and rubbery.
FAQs
Can Pregnant Women Eat This?
Yes, pregnant women can eat this dish as long as the fish is cooked through and the sauce has been made with unsalted butter. For sure this dish is a great way to get your omega-3 fatty acids, which are important for the development of the baby.
Can I Use Frozen Fillets Of Chilean Sea Bass?
Yes, you can use frozen fillets of Chilean sea bass for this recipe. However, make sure to thaw them completely before cooking.
How Can I Make This Dish Healthier?
You could substitute the butter in the sauce for olive oil, and you could also reduce the amount of honey used. You could also use a lower-sodium soy sauce to reduce the salt content of the dish.
Can I Make This Dish Vegetarian Or Vegan?
Yes, you can make this dish vegetarian or vegan by substituting the fish with tofu and eliminating the butter from the sauce.
Wrapping Up
Thank you for reading this guide to making Ina Garten’s Chilean Sea Bass. This is a simple yet delicious dish that you can make at home with minimal effort and ingredients.
By following the cooking instructions above, you will be able to recreate this classic recipe in your own kitchen! I hope you enjoy it as much as we do!
So give it a try today and let us know what you think! Make sure to share this recipe with your friends and family so they can try it out for themselves!
Sharing is Caring!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
Delicious! Using a cast iron skillet gives the Bass the perfect amount of crisp.
Thanks Julie…I am glad you liked it.
I made this for dinner tonight it was delicious. I also used a cast iron skillet.
I made this and it was heavenly – i added a little ginger to the sauce mix and served it with saute spinach and portabella mushroom on a bed of brown rice – it was soo good… this recipe is definitely a keeper and will be making this again…
Thank you so much for the blessing.
Thank you so much Allizabeth. I really appreciate your feedback on this recipe! It sounds like you found the perfect combination of ingredients to bring out all the flavors of this dish. We are delighted to hear that it was a success and thank you again for making time to prepare it. I’m glad it is now part of your regular culinary repertoire! Keep enjoying creating delicious meals with Easy Kitchen Guide recipes!
Will definitely be making this again! I substituted soy sauce with Bachan’s Japanese bbq sauce, and made a lemon kale walnut salad for a side. This was surprisingly quick and easy to make, and it was just like something you would get at a nice restaurant.
Thanks a lot Rachel. I’m glad you enjoyed this recipe! We strive to make cooking easy and delicious so hearing your positive experience is
Looks delicious. It’s sitting a bed of what?? Is that potato puree or polenta?
Thank you! 😊 It’s actually sitting on a bed of potato purée. The creamy texture pairs wonderfully with the Chilean sea bass. Enjoy trying out the recipe! 🍽️
The sea bass with the sauce was the delicious! I added
a package of assorted mushrooms and it was a nice addition to top the sea bass.
This creates one of the best fish sauces I have ever made- will definitely make it again
Excellent and easy! The crunch was amazing. I served it over steamed snow peas.
That sounds absolutely delicious! 😍 Pairing the crispy Chilean sea bass with steamed snow peas is such a great idea—light, fresh, and perfectly balanced. I’m so glad you found the recipe easy and loved the crunch. Thanks for sharing your delightful pairing! 🐟🥗✨
This was a restaurant quality recipe. The results were amazing. The only thing that I did that was not in the recipe was to add a splash of the wine I was serving to the sauce. Thank you so much for this recipe. It is a keeper.