Sauteed Chilean Sea Bass

Sauteed Chilean Sea Bass created by Bergy

This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe.

Ready In:
17mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 200°F.
  • Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
  • Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
  • Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
  • Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
  • Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers.
  • Place fillets on individual serving plates and drizzle sauce around each fillet.
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RECIPE MADE WITH LOVE BY

@Hey Jude
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@Hey Jude
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"This is a quick, easy and delicious dish that I saw being made on FoodTV about 2 years ago. I don't remember the show but Chef Ehab Habishi is the author of the recipe."
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  1. babytoothdoc
    Wow! Great recipe--simple and tastes amazing! I never knew how easy is was to make delicious sea bass at home. I feel like I ate at a fine restaurant this evening. Thanks so much for sharing. My family loved it.
    Reply
  2. bill9026
    Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter).
    Reply
  3. januarybride
    My fish turned out a little too brown by cooking on almost high. . .next time I will cook it on medium-high. And next time I will add a little extra butter and some cornstarch to the sauce. Thanks for posting!
    Reply
  4. mama smurf
    This was wonderful. I did take the suggestion and added some of the dredging flour to the hot oil but I also sauteed some minced garlic and onion in the oil first for a little more flavor...not that it needed any. It was delicious and very easy to do.
    Reply
  5. Chuck_Roast
    This was excellent - kind of a fish piccata - and the sauce is to die for.....because we like the sauce I added some of the extra dredging flower to the hot oil - stirred until light tan color then added wine, lemon, and capers and dot of butter at the end....using more of everything to make the extra sauce.
    Reply
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