Chilean Sea Bass With Lemon Butter Sauce

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  • 1 tablespoon grapeseed oil
  • 4 Chilean sea bass fillets, skin removed (about 6 ounces each)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3/4 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 medium shallot, minced
  • 2 tablespoons lemon juice
  • Zest of one lemon
  • 1 tablespoon heavy cream, room temperature
  • 5 tablespoons butter, cold, cut into 1/2-inch pieces
  • Creole seasoning (or seasoned salt, to taste)
  • 2 tablespoons capers, drained
  • Lemon wedges, for garnish


  1. Heat oven to 400 F.
  2. Pat the sea bass dry and season with kosher salt and pepper; set aside.
  3. In a small saucepan, mix together the white wine, vinegar and shallot. Bring the mixture to a simmer over medium-low heat and cook until reduced.
  4. Add the lemon juice, zest and heavy cream, mixing everything together.
  5. Reduce heat to low and add the butter two pieces at a time, whisking until each butter piece melts.
  6. Taste and add a pinch of Creole seasoning.
  7. Keep the butter mixture warm until serving the fish so it doesn’t separate.
  8. Preheat a large skillet over high heat. Heat 1 tablespoon of grapeseed oil until very hot and almost smoking. Sear sea bass on each side for 3 minutes.
  9. Remove the skillet from the stove and place in the heated oven. Roast for approximately 5 minutes until the fish is cooked through and is flaky.
  10. Plate the fish over a risotto or rice, drizzle with the lemon-butter sauce and garnish with capers and lemon wedges.