Best 3 Chilean Sea Bass With Lemon Dill Caper Sauce Recipes
Chilean sea bass is a highly prized fish known for its delicate flavor and flaky texture making it a favorite among seafood enthusiasts. When paired with a vibrant lemon dill caper sauce, this dish is elevated to a new level of culinary delight. The tangy and aromatic sauce perfectly complements the mild flavor of the fish, creating a harmonious balance of flavors that will tantalize your taste buds. Whether you are a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of preparing this delectable dish that is sure to impress your family and friends.
Here are our top 3 tried and tested recipes!
SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
CHILEAN SEA BASS WITH LEMON, DILL & CAPER SAUCE RECIPE - (3.6/5)
Provided by sassy47
Number Of Ingredients 10
Steps:
- Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.
BAKED SEA BASS WITH LEMON CAPER DRESSING
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium
Tips:
- To ensure the best flavor and texture, start with fresh Chilean sea bass fillets. Look for fillets that are firm and have a slightly briny smell.
- Season the fish fillets generously with salt and pepper before cooking. This will help to enhance the natural flavors of the fish.
- Sear the fish fillets in a hot skillet until they are golden brown and crispy on the outside. This will help to lock in the juices and prevent the fish from drying out.
- Reduce the heat and continue to cook the fish fillets gently until they are cooked through. The fish is cooked when it flakes easily with a fork.
- While the fish is cooking, make the lemon-dill-caper sauce. This sauce is a perfect complement to the Chilean sea bass, as it is light and flavorful.
- Serve the Chilean sea bass fillets immediately with the lemon-dill-caper sauce. Garnish with fresh dill and lemon wedges.
Conclusion:
Chilean sea bass is a delicious and versatile fish that can be prepared in a variety of ways. This recipe for Chilean sea bass with lemon-dill-caper sauce is a simple and elegant dish that is perfect for a special occasion. The fish is cooked perfectly and the sauce is light and flavorful. This dish is sure to impress your guests.
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