Imagine a dish that combines the delicate, buttery texture of Chilean sea bass with a vibrant, smoky roasted red pepper sauce that will make your taste buds dance with joy. This restaurant-quality recipe brings the sophistication of fine dining right to your home kitchen, promising an elegant meal that looks and tastes like it was crafted by a professional chef. Whether you're looking to impress your dinner guests or treat yourself to a luxurious seafood experience, this Pan Roasted Chilean Sea Bass is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chilean
Serves: 4 servings
Ingredients
- 4 Chilean sea bass fillets
- 2 red bell peppers
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Prepare the red bell peppers by roasting them whole over an open flame or under a broiler, turning occasionally until the skin is completely charred and blistered. Place roasted peppers in a covered bowl to steam for 10 minutes.
- Once peppers are cool enough to handle, peel off the charred skin, remove seeds, and roughly chop the roasted peppers.
- In a blender, combine roasted peppers, minced garlic, 2 tablespoons olive oil, salt, and pepper. Blend until smooth to create the roasted red pepper sauce. Set aside and keep warm.
- Pat the Chilean sea bass fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat remaining olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers and is almost smoking.
- Carefully place sea bass fillets skin-side down in the hot pan. Cook for 4-5 minutes without moving, allowing the skin to become crispy and golden brown.
- Gently flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove fillets from the pan and let rest for 2 minutes.
- Plate the sea bass by spooning the warm roasted red pepper sauce onto the plate and placing the fish on top.
- Garnish with fresh herbs like chopped parsley or chives. Serve immediately while hot.
Tips
- Pat the sea bass fillets completely dry before seasoning to ensure a crispy, golden-brown skin that will provide a delightful textural contrast.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent the delicate fish from sticking or burning.
- Don't move the fish while it's cooking skin-side down - this allows the skin to become perfectly crisp and develop a beautiful golden color.
- Check the internal temperature with a meat thermometer to ensure the fish is cooked perfectly at 145°F (63°C) - overcooking can make sea bass dry and tough.
- Let the fish rest for a couple of minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture.
- For the roasted red pepper sauce, take your time charring the peppers completely - this develops a deeper, smokier flavor that elevates the entire dish.
- Fresh herbs are not just a garnish - they add a bright, fresh note that cuts through the richness of the fish and sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 4g
Protein: 35g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 95mg
