Chilean Sea Bass: Gordon Ramsay Recipe
This dish for Chilean sea bass with a delicious citrus sauce will surprise your friends! The fish is pan-seared in butter before being baked to perfection in the oven, resulting in a deliciously tender and flaky fish. Give it a try today!
Ingredients
- 6 Fillets of Chilean sea bass (6 ounces)
- -Salt and freshly ground black pepper
- 1/4 cup All-purpose flour
- 3 tbsp Unsalted butter
- 2 Shallots (minced)
- 1 Garlic clove (minced)
- 1/2 cup Dry white wine
- 1/2 cup Chicken stock
- 1/4 cup Freshly squeezed lemon juice
- 1/4 cup Freshly squeezed orange juice
- Zest of 1 lemon
- Zest of 1 orange
- 1 tbsp Chopped fresh thyme leaves
- 1/4 cup Cold butter, cut into small cubes
Instructions
- Preheat the oven to 400 degrees F.
- Season the Chilean sea bass fillets with salt and pepper. Dredge in flour, shaking off any excess.
- In a large oven-proof skillet over medium heat, melt butter. Add shallots and garlic and cook until softened, about 2 minutes.
- Add the Chilean sea bass fillets to the skillet and cook for 2-3 minutes per side, until lightly browned on each side.
- Transfer the skillet to the oven and bake for 5-6 minutes until the fish is cooked.
- While the fish is baking, prepare the sauce by stirring the white wine, chicken stock, lemon juice, orange juice, lemon zest, and orange zest. Bring to a simmer over medium heat and cook for 5 minutes or until sauce has thickened slightly.
- Stir in the chopped thyme leaves and continue cooking for 2-3 minutes. Remove from heat and stir in the cold butter cubes until the sauce is smooth and creamy.
- To serve, spoon the sauce over the cooked Chilean sea bass fillets.
- Enjoy!