Ina Garten Chilean Sea Bass
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.
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Servings: 3
Calories: 102kcal
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.