Ina Garten Chilean Sea Bass is made with Chilean sea bass fillets, butter or ghee, olive or avocado oil, salt, pepper, and ingredients for a lemon sauce including butter, lemon juice, salt, and pepper.
This quick pan-seared Chilean Sea Bass recipe from the Barefoot Contessa creates a luxurious dinner that takes about 15 minutes to prepare and can serve up to 4 people.
Try More Ina Garten Recipes:
𧥠Why Youâll Love This Chilean Sea Bass Recipe:
- Delivers a perfect balance of flavors with seasoned fillets and zesty lemon butter sauce.
- Quick and easy to make, perfect for a weeknight dinner or special occasions.
- Skin-on fillets ensure crispy texture and seal in moisture.
- It Versatile dish that is adaptable to various side dishes and dietary preferences.
â What Is Ina Gartenâs Chilean Sea Bass Recipe?
Ina Garten’s Chilean Sea Bass Recipe features succulent sea bass fillets, seasoned with salt and pepper, pan-seared in a blend of butter and olive oil. Finished with a zesty lemon sauce comprising butter, lemon juice, salt, and pepper.
đ Ina Garten Chilean Sea Bass Ingredients
- 20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best
- 1.5 Tbsp butter or ghee
- 1.5 Tbsp olive oil or avocado oil
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Lemon Sauce:
- 2 oz butter 1/4 cup, unsalted
- 2 Tbsp lemon juice from 1/2 large lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
đ How To Make Ina Garten Chilean Sea Bass
- Use paper towels to pat the sea bass fillets dry, then season them with salt and pepper on both sides.
- In a large frying pan or well-seasoned cast iron skillet, heat the oil and butter over medium-high heat.
- Add the fillets, skin-side down, and pan-sear for 3 to 4 minutes on each side, depending on thickness, once heated. It can take 5 minutes on each side for fillets that are more than an inch thick.
- If it’s still stuck when you try to flip it, it is not done. Hold on for another 10 to 15 seconds before trying again.
- Use a meat thermometer to make sure the fillets are cooked through, aiming for an internal temperature of 140â145ÂșF (60â63ÂșC).
- In the meantime, prepare lemon sauce by melting the butter in a small saucepan over medium-low heat until it is faintly browned, either before or while the fish is cooking.
- Add the salt, pepper, and lemon juice and stir to combine.
- Drizzle the seared sea bass with the lemon butter sauce before serving.
đ Recipe Tips
- Ensure sea bass fillets are patted dry before seasoning for better searing.
- Use a seasoned cast iron pan for optimal results.
- Adjust cooking time based on fillet thickness to avoid overcooking.
- Check internal temperature with a meat thermometer for doneness.
đ„ What To Serve With Chilean Sea Bass?
Serve Chilean Sea Bass with mac and cheese, french fries, roasted zucchini, potato soup, brown rice, quinoa salad, mashed potatoes, rosemary bread, steamed vegetables, mango salsa, garlic mushrooms, cauliflower mash & grilled asparagus.
đ How To Store Leftovers Chilean Sea Bass?
- In The Fridge: Keep leftover Chilean sea bass in a sealed container for 1 to 2 days.
- In The Freezer: Freeze leftover Chilean sea bass in airtight freezer bags for up to 3 months.
đ„” How To Reheat Leftovers Chilean Sea Bass?
- Oven: Reheat leftover Chilean sea bass on a baking sheet at 275°F for 10 to 15 minutes until warmed through.
- Stove: Gently reheat leftover Chilean sea bass in a skillet for 3 minutes over low heat, flipping occasionally.
- Microwave: Heat leftover Chilean sea bass on medium power in short 30-second intervals, checking frequently until heated.
FAQs
Why is my Chilean sea bass chewy?
Your Chilean sea bass becomes chewy when overcooked, causing a loss of natural moisture, and resulting in a tough and dry texture.
How do you cook Chilean sea bass without it sticking?
To prevent Chilean sea bass from sticking, employ a metal spatula to ensure the fish’s bottom doesn’t adhere to the pan.
Do you remove the skin from Chilean sea bass?
Yes, you can opt to remove the skin from Chilean sea bass before cooking, depending on personal preference.
How do you know when Chilean sea bass is done?
Chilean sea bass is done when an instant-read thermometer reads 145°F (63°C) when inserted into the center of a fillet.
Try More Ina Garten Recipe:
Ina Garten Chilean Sea Bass Nutrition Facts
Amount Per Serving
- Calories 125
- Total Fat 2.6g
- Saturated Fat 0.7g
- Cholesterol 54mg
- Sodium 88mg
- Potassium 331.3mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Protein 24g
Ina Garten Chilean Sea Bass
Description
Ina Garten Chilean Sea Bass is made with Chilean sea bass fillets, butter or ghee, olive or avocado oil, salt, pepper, and ingredients for a lemon sauce including butter, lemon juice, salt, and pepper.
This quick pan-seared Chilean Sea Bass recipe from the Barefoot Contessa creates a luxurious dinner that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Lemon Sauce:
Instructions
- Use paper towels to pat the sea bass fillets dry, then season them with salt and pepper on both sides.
- In a large frying pan or well-seasoned cast iron skillet, heat the oil and butter over medium-high heat.
- Add the fillets, skin-side down, and pan-sear for 3 to 4 minutes on each side, depending on thickness, once heated. It can take 5 minutes on each side for fillets that are more than an inch thick.
- If itâs still stuck when you try to flip it, it is not done. Hold on for another 10 to 15 seconds before trying again.
- Use a meat thermometer to make sure the fillets are cooked through, aiming for an internal temperature of 140â145ÂșF (60â63ÂșC).
- In the meantime, prepare lemon sauce by melting the butter in a small saucepan over medium-low heat until it is faintly browned, either before or while the fish is cooking.
- Add the salt, pepper, and lemon juice and stir to combine.
- Drizzle the seared sea bass with the lemon butter sauce before serving.
Notes
- Ensure sea bass fillets are patted dry before seasoning for better searing.
Use a seasoned cast iron pan for optimal results.
Adjust cooking time based on fillet thickness to avoid overcooking.
Check internal temperature with a meat thermometer for doneness.