Chilean Sea Bass- An Incredible One-Pot Meal

Chilean Sea Bass is often considered one of the most expensive, premium fish. It is rich in flavor and has a buttery, flakey taste and texture. While this fish is incredibly delicate and tender, it is also relatively easy to cook. It can be steamed, fried, or even baked. I love pan-frying this meal, and I make the wild sea bass recipe entirely in one pan. This minimizes the time I need to spend cleaning up and makes the cooking process more straightforward. In just 30 to 40 minutes, you can have an entire meal cooked. 

When making Chilean sea bass, I add all sorts of tasty ingredients, such as yellow potatoes, cherry tomatoes, green olives, and tomato sauce. All these ingredients add to the dish’s flavor and texture and help make the meal more filling. Since the fish is a relatively mild-tasting fish, most of the flavor comes from green olives and capers. They make the dish salty and savory. 

How to Know When Your Fish is Cooked?

According to the USDA, it is recommended that Chilean Sea Bass is cooked to 140 degrees. The fish should become flaky and fall apart to the touch of your fork. The color of the Chilean Sea Bass should also go from translucent to white. 

What is Wild Chilean Sea Bass? 

Wild Chilean Sea Bass is essentially the commercialized name for Antarctic toothfish and Patagonian toothfish. They have been called Chilean Sea Bass, as the name sounds more appealing than toothfish. This is an oily fish that has plenty of fat, making it difficult to overcook. The high-fat content is because it was used to keep the fish warm in the cold Antarctic water. 

Should Chilean Sea Bass Be Cooked With The Skin On? 

You can decide whether you want to keep the skin on or not. If you keep the skin on, make sure to remove the scales. When making this recipe, I paid a good amount of money for two filets. When I got ready to make the fish, I was surprised to find the skin full of scales. Keeping the skin on will help keep the fish moist and prevent it from overcooking. It can also taste good when it is crisped up in the pan. But if you prefer to eat fish without the skin, you can also remove it before cooking. 

How to Prevent Fish From Sticking to The Pan?

You can prevent fish from sticking to your skillet by properly heating your pan. It should not be too hot, as it can burn the fish and cause it to stick. The trick is to hold the flesh together with tongs and prevent the Chilean Sea Bass from sticking to the pan by coating the bottom with a light sprinkle of flour. This will allow the fish to cook without it getting stuck to your pan. 

Reviews

Ingredients:

Adjust Servings
12 oz baby Dutch yellow potatoes (cleaned and cut in half)
1.5 lb. wild Chilean sea bass filet (about 2 or 3 pieces)
10 oz cherry tomatoes (cut in half)
4 oz green queen olives slices
1 oz capers
2 shallots slices
8 cloves garlic (minced)
1 small fennel (sliced)
1 cup water (mixed with one tablespoon of tomato or red pepper paste)
2 oz butter
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon Aleppo
½ teaspoon salt
One lemon zest and juiced

Directions

1.
After you clean your fish and pat it dry, sprinkle the paprika, and salt the lemon zest.
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2.
Add one tablespoon of olive oil over high heat in a large skillet. Lay the fish flat on the skillet and let it cook for 2 minutes. Add one oz of the butter and start pasting the fish by counting the melting butter on top of the fish. Do that a few times, cook for another five minutes, then remove and set aside!
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3.
In the same skillet, add one tablespoon of olive oil over medium-high heat; add the shallots and sauté for two minutes, followed by the fennels, and sauté for another 2 minutes.
Add the potatoes and the tomatoes, followed by the garlic season with salt and Aleppo pepper; sauté for another couple of minutes.
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4.
Add the sliced olive and capers and pour the tomato water. Bring to a boil, lower the heat cover and let it cook until the potato is soft and tender for about 25 minutes. Stir a couple of times in between.
Add the fish to the middle of the skillet top with a splatter of butter on top, pour the lemon juice and cook for another 8 minutes until the fish is fully cooked. Enjoy!
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Notes
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