I got this recipe from Whole Foods Market and it was very tasty as well as quick and easy. I served it with wild rice and some simple roasted mixed mushrooms and broccoli. I roasted the mushrooms and broccoli with a sprinkling of olive oil, kosher salt, fresh ground pepper, fresh thyme and fresh oregano (the same herbs in the fish recipe). Delicious and healthy!
Chilean Sea Bass with Caramelized Lemon Sauce
Very flavorful and bright Sea Bass recipe that can come together quickly on a weeknight.
- 2 lemons, halved and seeds removed
- 4 (6-ounce) Chilean Sea Bass filets, skin removed
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon fresh ground pepper
- extra virgin olive oil
- 1 large shallot, finely chopped
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- Heat a large heavy skillet over medium-high heat. When very hot add the halved lemons, cut side down.
- Sprinkle the fish with salt and pepper.
- When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add a little olive oil and the fish. Cook until the fish is browned and just opaque in the center, about 4 minutes per side. Lower the heat if the lemons or fish begin to brown too quickly. Transfer fish to a platter and lemons to a cutting board.
- Place the skillet over low heat and add the shallot. Cook, stirring, for one minute. Stir in wine and cook for another minute. Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and add a tablespoon of olive oil (original recipe used butter) and the herbs, stir.
- Pour the sauce over the fish.
- I served this with whole grain wild rice made with water in the rice cooker and oven-roasted mixed mushrooms and broccoli that I simply drizzled with olive oil, a little caramelized lemon juice, thyme, oregano, salt and pepper. Delicious!
November 17, 2016