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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 | |
| Zest and juice of one lemon | |
| 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 olives, sliced | |
| 1 oz capers | |
| 1 cup of water mixed with one tablespoon of tomato or red pepper paste |
Preparation
1
Prep and Season the Fish
Rinse the Chilean sea bass under cold water and gently pat it dry with paper towels. Season both sides with paprika, salt, and the zest of one lemon.
Rinse the Chilean sea bass under cold water and gently pat it dry with paper towels. Season both sides with paprika, salt, and the zest of one lemon.
2
Sear the Fish
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the fish and sear for 2 minutes. Add 1 oz of butter and baste the fish with the melting butter. Continue cooking for another 5 minutes, then remove the fish from the skillet and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the fish and sear for 2 minutes. Add 1 oz of butter and baste the fish with the melting butter. Continue cooking for another 5 minutes, then remove the fish from the skillet and set it aside.
3
Sauté the Vegetables
In the same skillet, add 1 tablespoon of olive oil over medium-high heat. Sauté the shallots for 2 minutes, then add the fennel and cook for another 2 minutes. Stir in the potatoes and cherry tomatoes, then add the garlic. Season with salt and Aleppo pepper, and continue sautéing for a few more minutes until everything begins to soften.
In the same skillet, add 1 tablespoon of olive oil over medium-high heat. Sauté the shallots for 2 minutes, then add the fennel and cook for another 2 minutes. Stir in the potatoes and cherry tomatoes, then add the garlic. Season with salt and Aleppo pepper, and continue sautéing for a few more minutes until everything begins to soften.
4
Build the Sauce and Simmer
Add the olives and capers to the skillet. Pour in the water mixed with tomato or red pepper paste and bring everything to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Add the olives and capers to the skillet. Pour in the water mixed with tomato or red pepper paste and bring everything to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
5
Finish the Dish
Return the fish to the skillet, placing it in the center of the vegetables. Drizzle the remaining butter on top and pour over the lemon juice. Let everything cook together for about 8 minutes, or until the fish is fully cooked through. Serve warm and enjoy!
Return the fish to the skillet, placing it in the center of the vegetables. Drizzle the remaining butter on top and pour over the lemon juice. Let everything cook together for about 8 minutes, or until the fish is fully cooked through. Serve warm 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.