Baked Chilean Sea Bass With Lemon Butter Sauce
Try this easy baked Chilean sea bass recipe with a delicious lemon-butter sauce, perfect for any occasion.
Ingredients
For the Lemon Butter Sauce
- ½ cup dry white wine
- 2 tbsp minced shallots
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 2 tbsp heavy cream
- 8 tbsp cold unsalted butter, diced into 1-inch cubes
- Fine salt, to taste
- Pinch cayenne pepper (optional)
For the Sea Bass
- Olive oil or olive oil spray for the rack
- 1 ½ to 2 pounds sea bass fillets, 6 to 8 ounces each
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Paprika, to taste
- Lemon wedges, for serving
Recommended Equipment
- Medium saucepan and whisk
Instructions
Prepare the Sauce
- In a medium saucepan, combine the dry white wine, shallots, lemon juice, and lemon zest. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until reduced by about 75 percent, about 5 to 7 minutes.1/2 cup dry white wine | 2 tbsp minced shallots | 2 tbsp lemon juice | 1 tsp finely grated lemon zest
- While whisking constantly, add the cream, then whisk in a few cubes of cold butter at a time. When 2 cubes melt and blend into the wine mixture, add 2 more cubes. Continue adding and whisking until all of the butter is incorporated.2 tbsp heavy cream | 8 tbsp cold unsalted butter
- Taste the sauce and season with fine salt and cayenne pepper, if using. Keep warm.Fine salt | Pinch cayenne pepper (optional)
Keep the heat low when adding the butter and whisk constantly so the sauce stays smooth.
Prepare the Sea Bass
- Heat the oven to 425°F and place a rack on a large rimmed baking sheet. Oil the rack with olive oil or olive oil spray to prevent sticking.Olive oil or olive oil spray for the rack
- Sprinkle the sea bass all over with salt, pepper, and paprika.1 1/2 to 2 pounds sea bass fillets | Kosher salt | Freshly ground black pepper | Paprika
- Place the sea bass on the oiled rack and bake for 12 to 18 minutes, depending on the thickness of the fillets, until the fish flakes easily and reaches about 135°F to 140°F in the center.
- Serve the sea bass with the beurre blanc sauce and lemon wedges.Lemon wedges
Nutrition
Calories: 421kcalCarbohydrates: 2gProtein: 31gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 205mgSodium: 125mgPotassium: 495mgFiber: 0.2gSugar: 1gVitamin A: 964IUVitamin C: 3mgCalcium: 42mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!