Baked Chilean Sea Bass
Servings: 3 servings
Calories: 540cal
Ingredients
- 1.25 pounds Chilean sea bass
- 1 Tablespoon unsalted butter well softened
- Old Bay seasoning to taste
- garlic salt to taste
- black pepper to taste
Buerre Blanc Sauce
- 2 Tablespoons butter
- 1 Tablespoon minced garlic
- ¼ cup minced shallots
- ½ cup dry white wine
- 2 Tablespoons lemon juice
- ¼ cup heavy whipping cream
- 2 Tablespoons all purpose flour
Instructions
- Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray.
- Cut fish into 3 equal filets.
- Brush the fish with well softened butter.
- Season to taste with Old Bay, garlic salt, and pepper.
- Move filets to baking sheet.
- Bake in preheated oven for 15-20 minutes.
- While the fish is in the oven, prepare the sauce.
For the Buerre Blanc Sauce
- Melt butter in skillet over medium high heat.
- Add garlic and shallots and saute one minute. Add white wine and bring to a boil.
- Whisk in lemon juice and heavy cream and bring back to a boil.
- Sprinkle in flour and whisk frequently until sauce thickens.
Notes
- Chilean sea bass is our favorite fish, therefore our filets are pretty big. From 1.25 pounds you could easily get 4 filets instead of 3. Try to cut/use filets that are around the same size so that they cook evenly.
- Beurre Blanc sauce usually has a smooth consistency. Chef Antoine has added minced shallots as we love the flavor they add. You can leave them out if you prefer or simply run the sauce through a fine mesh sieve to remove any extra bits and pieces.
Nutrition
Serving: 1serving | Calories: 540cal | Carbohydrates: 10g | Protein: 24g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 164mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1021IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg
