By now you know that I love Chilean sea bass. It just tastes so rich and buttery. The hubby enjoys it as well but salmon remains his number one fish. Since I was cooking for the both of us I created a Chilean sea bass recipe that is a touch on the tart side to please my husband as he does love acidic foods. To honest if I were making this for company or just for me I would have added a bit more honey to the sauce. I swear the man would eat a lemon as you or I would eat an orange.
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Chilean Sea Bass in Lemon Sauce
Serves 2
2 6oz Chilean sea bass fillets
1/4 cup panko bread crumbs
zest of one lemon
1 tsp thyme
1tsp salt
juice of one lemon
3 TBS honey
1 TBS bourbon (opt)
1/4 tsp freshly ground pepper
I TBS olive oil
Additional salt and pepper as needed
Preheat oven to 350° (I had been using it to roast the Brussels sprouts so if you are making a side vegetable you might want to consider roasting it to make the best use of energy)
Mix together the panko, salt, lemon zest and thyme.
Press the sea bass fillets into the panko mixture and coat well on both sides.
Heat the canola oil in a small oven proof saute pan over med. high heat.
When the oil is hot add the fish and cook for 2 – 3 minutes until the crumbs are nicely browned.
Carefully turn the fish over and do the same on the other side.
Place the pan in the oven and finish cooking fish – about 10 – 15 minutes depending on the thickness of your fillets.
While the fish is in the oven make the sauce; add the lemon juice, honey and bourbon if using to a small sauce pan. Add the black pepper. Cook until reduced by about half. It is not a very thick sauce. Set aside.
Remove the fish from the oven REMEMBERING AT ALL TIMES THAT THE PAN IS VERY HOT
Serve the fish with as much sauce as you like spooned over top. If you prefer a less tart sauce add more honey.
The spiced rice was easy to pull together while the sauce cooked. I just tossed two cups of cooked Jasmine rice with 1/4 cup of raisins and 1/4 cup of toasted pumpkin seeds. I added a healthy shake of cinnamon and heated it all up in a saute pan with a bit of olive oil.
How Was the Chilean Sea Bass Recipe?
De-licious! The fish was cooked perfectly, the crumb topping added a delightful crunch and the lemon sauce was a nice foil for the richness of the sea bass. I balanced the tartness of the fish with the spiced rice as it has raisins in it and I knew they would make my taste buds happy. This rice is a simple dish where I add toasted pumpkin seeds, raisins and cinnamon to cooked Jasmine rice and just heat it up in a saute pan. I love what the cinnamon does to the rice and the addition of the dried fruit and seeds really makes this side dish sing.
I will neither confirm nor deny the husband actually licked his plate clean. It makes me smile when I serve a Chilean sea bass recipe that makes him that happy. The last time that happened was when I made Chilean Sea Bass with Eggplant Pesto.
Chilean Sea Bass in Lemon Sauce – Recipe
A tart sauce on rich, Chilean Sea Bass
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Pan Fry
- Cuisine: American
Ingredients
- 2 6oz Chilean sea bass fillets
- 1/4 cup panko bread crumbs
- zest of one lemon
- 1 tsp thyme
- 1tsp salt
- juice of one lemon
- 3 TBS honey
- 1 TBS bourbon (opt)
- 1/4 tsp freshly ground pepper
- I TBS olive oil
- Additional salt and pepper as needed
Instructions
- Preheat oven to 350° (I had been using it to roast the Brussels sprouts so if you are making a side vegetable you might want to consider roasting it to make the best use of energy)
- Mix together the panko, salt, lemon zest and thyme.
- Press the sea bass fillets into the panko mixture and coat well on both sides.
- Heat the canola oil in a small oven proof saute pan over med. high heat.
- When the oil is hot add the fish and cook for 2 – 3 minutes until the crumbs are nicely browned.
- Carefully turn the fish over and do the same on the other side.
- Place the pan in the oven and finish cooking fish – about 10 – 15 minutes depending on the thickness of your fillets.
- While the fish is in the oven make the sauce; add the lemon juice, honey and bourbon if using to a small sauce pan. Add the black pepper. Cook until reduced by about half. It is not a very thick sauce. Set aside.
- Remove the fish from the oven REMEMBERING AT ALL TIMES THAT THE PAN IS VERY HOT
- Serve the fish with as much sauce as you like spooned over top. If you prefer a less tart sauce add more honey.
Keywords: Chilean Sea Bass Recipe, Chilean Sea Bass, lemon sauce
