Simple. Elegant. Timeless. They say there's a million fish of the sea, but for us, one that stands above the rest is the beautiful sea bass. This dish is perfect for a romantic date night or a dinner to celebrate a big day. It pairs incredibly well with a great Reisling or a hoppy New England Style IPA and the right person (obviously).
When we get down in it, The brown butter is what really makes this dish special, and we love what it brings to the table. It gives off a beautiful nutty aroma, and adds flavor depth and flair that you really can’t find anywhere else. Very gourmet and easy to do, brown butter is basically butter that has been cooked past the point of melting and has turned brown, and is removed just before it starts to burn. Once you’ve got this down you can do it with almost any fish! Get some brown butter in your life, you’ll thank us for it.
No matter what you call it - Sea Bass or Patagonian Toothfish - there's a fish out in the sea for you.
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⏰ Time Stamps ⏰
0:00 Intro
0:21 Sea Bass Background
0:47 Prep w/ salt and pepper
1:02 Dust with corn starch
1:17 Heat up the olive oil and sear
1:40 Drop in the oven
1:47 Start brown butter sauce
2:00 Mix in shallots, rosemary and thyme
2:15 Add in white wine and lemon juice
2:30 Plate and add sauce
2:58 Eat away!
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🍽 Ingredients 🍽
-4 filets of Chilean Sea Bass, skin still on (if possible, no big deal if not), at least 6 ozs each, close to an inch thick. If they are thicker, that’s great, but that gets more expensive
- Salt and Pepper
- 1/2 stick of butter
- 2 shallots, minced
- 2 Tbsp. of Chervil, finely chopped
- ¼ Cup of a good dry white wine
- 1 Tbsp. of Herbs de Provence
- 2 Tbsp. of cornstarch
-1 lemon, halved
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📖 Directions 📖
1) Pat fish dry with paper towels
2) If the pieces have the skin on, score the skin with a sharp knife to keep the fish from curling up
3) Season each side with salt and pepper, and a little bit of cornstarch on each piece, which will help with browning
4) Place your pan or skillet over medium heat
5) Once it’s hot, coat the bottom of the pan with a really good olive oil
6) Put the fish in the pan start skin side down, and press it so the skin is even on the pan bottom (if this skin is not on, then the wider side goes down first)
7) Cook for 3-4 minutes until the skin is golden brown
8) Flip the fish carefully, then cook for another 2 minutes
If your fish is thicker than 1.5 inches, do 3 minutes each side, then insert into the oven for 3 minutes)
9) If the fish looks a little translucent, you can remove it from heat and let it cook another minute in the pan
10) Once the fish is done, remove it and place it on a paper towel lined place, and season lightly with salt
11) Using the same skillet, add in 2 tablespoons of butter, and cook it until it starts to brown, then add the chevril and shallots and cook for one more minute
12) Add the white wine and Herbs De Provence and cook for another minute
13) Place the fish, and top with 2 tablespoons of the sauce for each filet
14) Grab a fork, a knife and class up your dinner!
Bonus Tip - Sea bass is an incredible, flavorful fish, so it doesn’t need to be breaded or used to do anything crazy, let the fish’s flavor do all of the work. Brown butter can also be made without the wine, and works on chicken and any white fish as well. If you can’t find Herbs De Provence, coriander works really well too.
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