Pan-seared Chilean sea bass is seared on the stove, finished in the oven and draped with a quick wine, butter, lemon, dill & caper sauce. Finished in under 30 minutes, you will think you are eating at a fine restaurant.
• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 3/4 cup white wine
• 2 tbsps capers, drained
• salt and pepper to taste
• 2 cloves garlic, finely chopped
• 1 medium shallots, finely chopped
• 2 tbsps fresh dill, chopped, divided
• 3 tbsps fresh lemon juice and zest of one lemon
• 2 tbsps grape seed oil, or other oil with a high smoke point
• 2 pounds Chilean sea bass filets about 1 1/2" thick, skin removed
- Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside.
- Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side.
- Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.
- Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.
This great family recipe is thanks to Something New For Dinner at https://somethingnewfordinner.com/recipe/chilean-sea-bass-with-lemon-dill-caper-sauce/