Total Time
Prep 15 mins
Cook 10 mins

Pan Roasted Chilean Sea Bass with Beech Mushroom Risotto and Truffle Emulsion.


  1. Season sea bass on each side with salt and pepper.
  2. Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
  3. Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.