Chilean Sea Bass with Beurre Blanc Sauce Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the sea bass fillets.
- 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.
- 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.
- 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.
- 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.
- 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).
- Add Cream and Lemon Zest: Stir in the heavy cream and lemon zest to the reduced liquid, blending flavors for the sauce.
- 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.
- Season the Sauce: Add sea salt to taste, adjusting seasoning as necessary.
- 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
