Pan-seared Chilean sea bass is seared on the stove, finished in the oven and draped with a quick wine, butter, lemon, dill & caper sauce. Finished in under 30 minutes, you will think you are eating at a fine restaurant.
Hands down the most impressive fish recipe I have ever made. 30 minute Seared Chilean sea bass fillets served atop lightly wilted sesame spinach and drizzled with a Vietnamese inspired sweet, sour, spicy, salty glaze. You will be amazed how easy it is to prepare a 5 star meal. Gluten Free and Dairy Free.
CHILEAN SEA BASS WITH CHIMICHURRI SAUCE Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through (depending on the thickness). Serve fish drizzled with some of the chimichurri; serve remainder on the side.