Easy Baked Chilean Sea Bass

Serve this easy baked Chilean sea bass with the delicious lemon and shallot buerre blanc or your favorite sauce for fish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil.

Step 2

Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.

Step 3

Place the Chilean sea bass on the oiled broiler rack, skin-side down.

Step 4

Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.

Step 5

While the fish is baking, prepare the lemon buerre blanc sauce.

Step 6

In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.

Step 7

Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

Step 8

Add the lemon juice, zest, and heavy cream.

Step 9

Remove the pan from the heat and whisk in 1 piece of the butter.

Step 10

Set it back over low heat and continue whisking until the butter has almost melted.

Step 11

Continue with the remaining pieces of butter until all are incorporated.

Step 12

Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80 F but no hotter than about 135 F—until serving time.

Step 13

Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.

Step 14

If the Creole seasoning is salty, omit the Kosher salt.

Step 15

If you need to make the sauce ahead of time, keep it warm over very low heat, whisking every so often to keep the emulsion intact.

Step 16

Make sure to whisk in the butter over very low heat or off the heat if the pan is getting too hot; if the heat is too high, the butter will melt too quickly, and the sauce will not thicken properly.

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