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Baked Chilean Sea Bass With Lemon Butter Sauce

baked chilean sea bass with lemon butter sauce
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Chilean sea bass is a delicious, mild fish with soft flakes. The lemony beurre blanc is the perfect sauce for this delectable fish!

Ingredients

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For the Lemon Butter Sauce

  • 1/2 cup dry white wine
  • 2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons heavy cream
  • 8 tablespoons unsalted butter, cold, diced into 1-inch cubes
  • Salt, to taste
  • Pinch cayenne pepper

For the Sea Bass

  • Olive oil or olive oil spray
  • 4 sea bass fillets, 6 to 8 ounces each
  • Dash kosher salt, to taste
  • Dash freshly ground black pepper, to taste
  • Dash paprika
  • Lemon wedges, for serving

Instructions

Prepare the Sauce

  1. In a saucepan, combine the dry white wine, shallots, cream, lemon juice, and lemon zest. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by about 75 percent, about 5 to 7 minutes.
  2. While whisking constantly, add a few cubes of cold butter at a time. When 2 cubes melt and blend into the wine mixture, add 2 more cubes. Continue until all of the butter is incorporated.
  3. Taste the sauce and season with salt, and cayenne pepper.
  4. Keep the sauce warm.

Prepare the Sea Bass

  1. Heat the oven to 425 and place a rack on a large rimmed baking sheet. Oil the rack with olive oil or olive oil spray.
  2. Sprinkle the sea bass all over with salt, pepper, and paprika.
  3. Place the sea bass on the oiled rack and bake for 12 to 18 minutes, depending on the thickness of the fish. Look for an internal temperature of 135 F to 140 F.
  4. Serve the sea bass with the beurre blank sauce and lemon wedges.

Find it online: https://classic-recipes.com/chilean-sea-bass-recipe/