Baked Chilean Sea Bass With Lemon Butter Sauce
Chilean sea bass is a delicious, mild fish with soft flakes. The lemony beurre blanc is the perfect sauce for this delectable fish!
Ingredients
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
- 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.
- 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.
- Taste the sauce and season with salt, and cayenne pepper.
- Keep the sauce warm.
Prepare the Sea Bass
- 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.
- Sprinkle the sea bass all over with salt, pepper, and paprika.
- 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.
- Serve the sea bass with the beurre blank sauce and lemon wedges.
Tried this recipe?Let us know how it was!