Ina Garten Chilean Sea Bass Recipe
Chilean Sea Bass is a premium fish known for its delicate, buttery flavor and firm, flaky texture. Ina Garten’s recipe pairs this versatile fish with simple seasonings and a light, flavorful sauce to create a restaurant-quality dish at home.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Ingredients
- Chilean sea bass fillets: 4 (6-ounce) portions, skinless.
- Olive oil: 2 tablespoons.
- Salt: 1 teaspoon.
- Black pepper: 1/2 teaspoon.
- Lemon juice: 2 tablespoons, freshly squeezed.
- Butter: 3 tablespoons, unsalted.
- Garlic: 2 cloves, minced.
- Fresh parsley: 2 tablespoons, chopped, for garnish.
- White wine (optional): 1/4 cup.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
Step 2: Season the fish
- Pat the Chilean sea bass fillets dry with paper towels. Drizzle with olive oil and season both sides with salt and black pepper.
Step 3: Sear the fillets
- Heat an oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the fillets for 2–3 minutes on each side until golden brown.
Step 4: Add the sauce ingredients
- Lower the heat to medium. Add the butter, minced garlic, and white wine (if using) to the skillet. Stir to combine and let the sauce bubble for 1 minute.
Step 5: Bake the fish
- Transfer the skillet to the preheated oven. Bake for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Step 6: Finish with lemon and parsley
- Remove the skillet from the oven and drizzle the fillets with fresh lemon juice. Garnish with chopped parsley before serving.