Seared Chilean Sea Bass
Seared Chilean Sea Bass2017-10-26T11:57:32-04:00

Seared Chilean Sea Bass

Presented by Grille 3501


  • 8 peewee potatoes (or other small fingerlings)
  • 1 small bulb fennel, cut in half then into slices
  • 1/2 small sweet onion, sliced
  • 4 + 2 + 1 T extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 pint mixed heirloom cherry tomatoes
  • 1 7-oz. Chilean sea bass fillet
  • 1 T butter

Vegetable Broth

  • 1 cup vegetable stock (or commercially prepared broth)
  • 1 cup chardonnay
  • Salt and pepper to taste
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh tarragon
  • 1 tsp. chopped fresh chives
  • 2 T butter


Toss potatoes, fennel and onion with 4 tablespoons olive oil, salt and pepper, spread evenly in a pan and roast in a 375? oven 15 to minutes or until potatoes are tender. Meanwhile, toss tomatoes with 2 tablespoons olive oil, salt and pepper, place in a small baking pan and roast until the tomatoes just start to blister, about 10 to 12 minutes.

Season the sea bass fillet on both sides with salt and pepper. Put 1 tablespoon olive oil and butter in a sauté pan over medium-high heat. When hot, add the fish and sear on both sides until done, about 5 minutes per side. Prepare the broth with the sea bass is cooking.

For the vegetable broth: Pour stock and wine in a medium saucepan over high heat. Cook until reduced by 3/4, or until there is about 1/2 cup liquid. Season with salt and pepper and add chopped herbs. Remove from heat and swirl in butter. This yields enough for 4 to 6 servings.

To plate: Arrange potatoes, fennel and tomatoes in the center of the serving plate and place Chilean sea bass on top. Drizzle 1 to 2 tablespoons vegetable broth over the top and around the sides.

(Serves 1)

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