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Chilean Sea Bass Recipe Gordon Ramsay

Chilean Sea Bass Recipe Gordon Ramsay

Erin Table for Seven
This baked Chilean Sea Bass Recipe by Gordon Ramsay is the simplest dish you will ever have to prepare on your own. Fish fillets that have been seasoned to perfection and then baked until they are flaky and juicy. It takes less than 20 minutes to prepare, is minimal in carbs, and is compatible with the ketogenic diet.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 349 kcal

Ingredients
  

Sea bass:

  • 4 (5 ounce) Chilean sea bass fillets or other sea bass variety
  • 3 tablespoons olive oil
  • ½ tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Beurre blanc:

  • ½ medium shallot minced
  • ¼ cup dry white wine
  • 1 ½ tablespoon white wine vinegar
  • 1 tablespoon heavy cream
  • 1 teaspoon lemon zest
  • ½ cup unsalted butter cut into small teaspoon-sized cubes, very cold, keep refrigerated until right before using
  • ¼ tsp sea salt to taste

Instructions
 

Baked Sea Bass:

  • To cook the sea bass in the oven, preheat the oven to 400 degrees Fahrenheit (204 degrees C).
  • Olive oil, lemon juice, and garlic powder should be mixed in a small bowl using a whisk.
  • Arrange the sea bass fillets in a baking dish made of stoneware, leaving some space between each one. To dry them off, pat them with paper towels.
  • The fish fillets should be coated with the olive oil mixture on both sides before cooking. Garlic powder, sea salt, and black pepper should be used to season both sides of the meat.
  • Bake the sea bass for 12 to 15 minutes, or until the internal temperature reaches 135 to 140 degrees Fahrenheit, whichever comes first, or until the fish flakes easily when tested with a fork. (for the best results, use an instant-read thermometer — it’s finished cooking when it reaches 135 to 140 degrees Fahrenheit.)

Beurre Blanc:

  • In the meantime, prepare the Beurre Blanc by combining the shallot, white wine, and vinegar in a very small saucepan (about 5 inches in diameter) set over medium-high heat.
  • Bring to a boil, then immediately lower the heat to medium and simmer for around three to five minutes, or until the volume is reduced to approximately one-fourth of the initial amount (approximately 2 tablespoons should be left).
  • Mix in the heavy cream and the zest of the lemon.
  • Turn the heat down to low. Add two to three cubes of really cold butter and stir continuously until the butter melts.
  • The butter should be added in increments of two to three cubes at a time, with each addition being followed by stirring and letting the butter melt. Maintain a very low heat, and steer clear of boiling, otherwise, the sauce will become separated.
  • Add a pinch or two of salt from the sea, to taste.
  • Serve sauce over baked sea bass as soon as possible, or keep warm for up to 30–60 minutes in a thermos or the hot pan on the stove (with the heat turned off) for up to an hour and a half. It is important to keep the sauce at a warm temperature; nevertheless, it should not be allowed to become too hot.

Notes

  • Don’t overcook: Make sure you have a thermometer that gives you quick readings so that you can cook the sea bass to exactly 135-140 degrees Fahrenheit.
  • When making the sauce: use a tiny skillet and light in color. When I originally attempted to make the sauce, I used a deeper and more substantial pot, but it did not want to combine properly. Because beurre blanc requires low heat and a vessel that is just large enough to contain the mixture without overflowing, I have found that this particular pan is the best option.
  • Make sure the butter stays cold: Do not remove it from the refrigerator until you are ready to use it in the sauce; until then, keep it there. For the sauce to emulsify correctly, this step is essential.
Recipe Variations
  • Pan Sear First: I went on a retreat once when the caterer started searing sea bass on the stovetop and then moved it to the oven. It turned out to be one of the most memorable meals I’ve ever had. I did not take this step while preparing this recipe for Chilean sea bass; but, if you want a crust that is golden brown, just sear the fish in a pan on the stovetop over medium heat for one to two minutes on each side before moving it to the oven to finish cooking for approximately five minutes. On the other hand, when I tried this at home, I discovered that I liked the baked sea bass without the step of searing it more.
  • Sea bass with Pesto: After seasoning, bake the sea bass according to the instructions provided in the recipe. After spreading a layer of pesto over the fish and returning it to the oven for the final few minutes of baking, the fish will be ready to serve.
  • Miso Glazed Sea Bass: To make a miso glaze for sea bass, combine the miso paste, mirin, coconut aminos, garlic, and ginger in a small dish. Then, brush the mixture on the fish before baking.
  • Lemon Butter Sauce: If you want a sauce that is less fussy than the beurre blanc, give this straightforward lemon butter sauce for fish a go. It goes well with fish.

Nutrition

Calories: 349kcalCarbohydrates: 1gProtein: 7gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 94mgSodium: 175mgPotassium: 123mgFiber: 0.2gSugar: 0.5gVitamin A: 797IUVitamin C: 2mgCalcium: 18mgIron: 0.5mg
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