Chilean Sea Bass with Beurre Blanc Sauce Recipe

Introduction

This Chilean Sea Bass recipe delivers tender, flaky fish with a rich beurre blanc sauce in just 20 minutes. Perfect for a quick yet elegant dinner, this dish balances bright lemon and buttery flavors for a truly satisfying meal.

Ingredients

• 4 5-oz Chilean sea bass fillets (or other sea bass variety)
• 3 tbsp Olive oil
• 1/2 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 medium Shallot (minced)
• 1/3 cup White wine
• 1 1/2 tbsp White wine vinegar
• 1 tbsp Heavy cream
• 1 tsp Lemon zest
• 1/2 cup Unsalted butter (cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using)
• 1/4 tsp Sea salt (to taste)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C).
2. Step 2: In a small bowl, whisk together olive oil, lemon juice, and garlic powder.
3. Step 3: Arrange sea bass fillets in a stoneware baking dish with space between them. Pat dry with paper towels.
4. Step 4: Brush the fillets on both sides with the olive oil mixture. Season with garlic powder, sea salt, and black pepper.
5. Step 5: Bake for 12-15 minutes until the internal temperature reaches 135 to 140 degrees F or the fish flakes easily with a fork.
6. Step 6: Meanwhile, combine the minced shallot, white wine, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil.
7. Step 7: Reduce heat to medium and simmer for 3-5 minutes until reduced to about 2 tablespoons.
8. Step 8: Stir in heavy cream and lemon zest.
9. Step 9: Lower heat to very low. Add 2-3 cubes of cold butter at a time, stirring constantly until melted before adding more. Avoid boiling to prevent sauce separation.
10. Step 10: Season the beurre blanc with sea salt to taste.
11. Step 11: Serve the sauce immediately over the baked sea bass, or keep warm in a thermos or off heat on the stove for up to 30-60 minutes.

Tips & Variations

• For best results, use an instant-read thermometer to ensure perfectly cooked fish.
• If you don’t have white wine, substitute with chicken broth for the sauce.
• Try adding fresh herbs like dill or tarragon to the sauce for extra flavor.
• Keep the butter very cold to help the sauce emulsify smoothly.

Storage

Store leftover sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to avoid drying out. The beurre blanc sauce is best served fresh but can be gently reheated on low heat while whisking to recombine if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sea bass for this recipe?

Yes, but make sure to fully thaw and pat the fillets dry before cooking to ensure even baking and better texture.

What if my beurre blanc sauce splits?

This sauce can split if overheated or cooled too much. To fix, remove from heat and whisk vigorously or add a small splash of cold water and whisk to bring it back together.

Chilean Sea Bass with Beurre Blanc Sauce Recipe

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This Chilean Sea Bass recipe offers a quick and elegant dinner option, featuring tender baked sea bass fillets complemented by a rich and velvety beurre blanc sauce. Ready in just 20 minutes, this dish balances the delicate flavor of sea bass with a tangy lemon and white wine butter sauce, making it perfect for a special occasion or an easy gourmet meal.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sea Bass Fillets

• 4 (5-oz) Chilean sea bass fillets (or other sea bass variety)
• 3 tbsp Olive oil
• 1/2 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper

Beurre Blanc Sauce

• 1/2 medium Shallot (minced)
• 1/3 cup White wine
• 1 1/2 tbsp White wine vinegar
• 1 tbsp Heavy cream
• 1 tsp Lemon zest
• 1/2 cup Unsalted butter (cut into small teaspoon-sized cubes, very cold)
• 1/4 tsp Sea salt (to taste)

Instructions

1. Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the sea bass fillets.
2. Prepare the Olive Oil Mixture: In a small bowl, whisk together olive oil, lemon juice, and garlic powder to create a flavorful brush for the fish.
3. Prepare the Sea Bass: Arrange the sea bass fillets in a stoneware baking dish with space between each. Use paper towels to pat them dry thoroughly to ensure even cooking and browning.
4. Season the Fish: Brush both sides of the sea bass fillets with the olive oil mixture. Then season both sides with garlic powder, sea salt, and black pepper evenly.
5. Bake the Sea Bass: Place the baking dish in the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 135 to 140°F. The fish should flake easily when done; using an instant-read thermometer is recommended for accuracy.
6. Prepare the Beurre Blanc Sauce Base: While the fish bakes, combine minced shallot, white wine, and white wine vinegar in a very small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 3 to 5 minutes until the liquid reduces to about one-quarter of the original volume (approximately 2 tablespoons).
7. Add Cream and Lemon Zest: Stir in the heavy cream and lemon zest to the reduced liquid, blending flavors for the sauce.
8. Incorporate Butter: Lower the heat to very low. Add cold butter cubes in small batches (2-3 at a time), stirring continuously until each batch melts before adding more. This careful technique prevents the sauce from separating.
9. Season the Sauce: Add sea salt to taste, adjusting seasoning as necessary.
10. Serve: Pour the warm beurre blanc sauce over the baked sea bass immediately. Alternatively, keep the sauce warm in the saucepan with heat off or in a thermos for up to 30-60 minutes, ensuring it doesn’t overheat or cool too much to prevent splitting.

Notes

• Use an instant-read thermometer to ensure the sea bass is perfectly cooked at 135-140°F for optimal texture.
• Keep the butter cubes very cold and add them gradually to the sauce off direct heat to prevent separation.
• If the beurre blanc sauce starts to separate, whisk in a small splash of cold water or remove it from heat immediately.
• Patting the fish dry before seasoning helps achieve a better sear and texture during baking.
• The recipe can be easily doubled or halved depending on serving needs.

Keywords: Chilean sea bass, baked sea bass, beurre blanc, quick seafood recipe, lemon butter sauce, elegant dinner