Sautéed Chilean Sea Bass


Sautéed Chilean Sea Bass

Recipe type: Yield: 1 Prep time: Cook time: Total time:

Sautéed Chilean Sea Bass is a classically prepared sea bass in a delicious butter, wine and bay leaf sauce.


1/2        Shallot – sliced

2 oz       Butter

1/4 C     White wine

2           Bay leaves

1/4 C    Fish stock

1/4 C    Heavy cream

2       Dill leaf

Salt & Pepper – to taste

1       Chilean sea bass – 8 oz

Olive oil – to taste

1        Lemon – juiced

1 t      Lemon oil

Baby vegetable – for garnish


  1. Prepare the sauce: Slice shallot, sauté with butter, add white wine and bay leaves. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter, & dill. Add the salt and pepper to taste. Keep warm.
  2. Sauté the bass with olive oil, salt and pepper to taste. When thoroughly cooked, squeeze lemon juice on fish.
  3. Place it on the middle of the plate then pour the sauce around. Drizzle with the lemon oil and garnish with dill leaves and baby vegetables.

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