Chilean Sea Bass With Lemon, Dill & Caper Sauce, you will think you are eating at a fine restaurant.
Chilean Sea Bass With Lemon, Dill & Caper Sauce
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Great Source of protein
DIFFICULTY
Easy
TIME
30 Minutes minutes
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Method
1.
Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside.
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2.
Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side.
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3.
Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.
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4.
Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.
Shopping List
Ingredients
1.
3/4 cup white wine
2.
2 cloves garlic, finely chopped
3.
1 medium shallot, finely chopped
4.
3 T fresh lemon juice and zest of one lemon
5.
3 T unsalted butter
6.
2 T fresh dill, chopped, divided
7.
2 T capers, drained
8.
2 T grape seed oil, or other oil with a high smoke point
9.
2 pounds Chilean sea bass filets about 1 1/2" thick, skin removed
10.
Salt and pepper to taste
