Chilean Sea Bass
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Chilean Sea Bass Recipe
The name Chilean sea bass recipe sounds complicated, but it could not be easier to make. This quick and easy 20-minute Chilean sea bass meal is perfect for those who work late nights. Its been a long time since I made this sea base recipe, but it was not hard to forget how delicious it was
I used grapeseed oil to fry the Chilean sea bass, as I did not have avocado oil in stock at the time. Avocado oil is the best oil to fry fish as it has a high smoke point, but you can also use extra virgin olive oil, canola oil, and even coconut oil
The completed fried fish looks beautiful plated. I have tried different sauces to serve with the fish, and have found this Chardonnay Cream Sauce works a treat and tastes delicious
I really hope you will enjoy this Chilean sea bass recipe. If you did, please tell us about it
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Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Preheat the oven to 220°C (425°C)
- If you used frozen Chilean sea bass fillets, ensure the pieces are dry
- Sprinklethe sea bass fillets with salt and pepper and coat with olive oil on both sides
- Heat a little vegetable oil in a heavy-based frying pan and fry the sea bass, skin side down for five minutes and turn over, then another five minutes on the other side
- Transfer the sea bass to an ovenproof dish, skin side down and bake for an additional five minutes. When done, the fish should flak easily
- Remove from the oven and serve on a bed of risotto, or mash or mash vegetables, and garnish with lemon slices and capers. Enjoy!
Current Rating
5.00 from 5
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Norma Stander
You guys never seize to surprise me. As a food blogger I am always on the hunt for new and exciting recipes. What a great recipe. Loved the Chilean sea bass recipe. Salute to your team. 5.00Respond to Comments
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Julia Ormond
Unreal, delicious, quick, perfect, all store sea bass recipe. You earned a place in my cook book with the Chilean sea bass recipe. Fantastic guys! Keep up the good work, 5.00Respond to Comments
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Sally Newman
It is hard to believe that something that tastes this good takes so quick to prepare. A fine recipe with great instructions. Perfect come home late recipe. Loved it. Applause. 5.00Respond to Comments
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Johan du Toit
I come from a family of meat eaters and it is hard to get my family to eat fish. That is until I found this Chilean sea bass recipe. 5.00Respond to Comments
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