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Dive into the Mediterranean’s heart with this exquisite Chilean sea bass recipe. Savor perfectly cooked fish, complemented by capers, olives, and a zesty lemon sauce. A culinary journey you won’t forget!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 30 Minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1.5 lb wild Chilean sea bass filet, about 2 or 3 pieces | |
| 1/2 teaspoon paprika | |
| 1/2 teaspoon kosher salt | |
| One lemon zest and its juice | |
| 2 tablespoons olive oil | |
| 2 oz unsalted butter | |
| 2 shallots, sliced | |
| 1 small fennel, sliced | |
| 12 oz baby Dutch yellow potatoes, cleaned and cut in half | |
| 10 oz cherry tomatoes, cut in half | |
| 8 cloves of garlic, minced | |
| 1/2 teaspoon Aleppo pepper | |
| 4 oz green queen olives, sliced | |
| 1 oz capers | |
| 1 cup of water mixed with one tablespoon of tomato or red pepper paste |
Preparation
1
Clean your fish and pat it dry—season with paprika, salt, and lemon zest.
2
Heat one tablespoon of olive oil over high heat in a large skillet. Place the fish in the skillet and cook for 2 minutes. Add 1 oz of butter and baste the fish with the melting butter several times. Continue cooking for another five minutes, then remove the fish and set aside
3
Add another tablespoon of olive oil over medium-high heat in the same skillet. Sauté the shallots for two minutes, followed by the fennel for another 2 minutes.
Introduce the potatoes and tomatoes to the skillet. Add the garlic and season with salt and Aleppo pepper. Continue sautéing for a few minutes.
4
Add the olives and capers. Pour in the water mixed with tomato or red pepper paste. Bring the mixture to a boil, then reduce the heat. Cover and let it simmer until the potatoes are tender, about 25 minutes. Stir occasionally.
5
Return the fish to the skillet, positioning it in the center. Drizzle the remaining butter on top and pour over the lemon juice. Cook for an additional 8 minutes or until the fish is fully cooked through. Serve and enjoy!
Recipe Tips & Suggestions
Storage Tips for Chilean Sea Bass Dish:
Cooling Before Storing: Ensure the Chilean Sea Bass dish has cooled down to room temperature before storing any leftovers. This helps in preventing the growth of harmful bacteria.
Airtight Containers: Transfer the cooled dish into airtight containers. This retains the freshness and prevents any moisture loss or absorption, ensuring the dish remains flavorful.
Refrigeration: Store the airtight containers in the refrigerator if you plan to consume the leftovers within 2-3 days. This will keep the dish fresh and safe to eat.
Freezing for Longer Storage: If you don't plan on consuming the leftovers soon, it's possible to freeze the dish. Store in airtight containers or heavy-duty freezer bags to avoid freezer burn. Properly stored, the dish can last in the freezer for up to a month.
Reheating: When you're ready to enjoy the dish again, thaw it in the refrigerator overnight (if frozen). Reheat in a skillet over medium heat until it reaches the desired temperature. If using a microwave, cover the dish with a microwave-safe lid or plastic wrap to retain moisture, and make sure to stir occasionally for even heating.
Avoid Repeated Reheating: Once you've reheated the dish, consume it immediately and avoid cooling and reheating again, as this can affect the texture and flavor and may also increase the risk of bacterial growth.