Pan Seared Chilean Sea Bass with Caper Butter Sauce | Dorothy Lane Market

Pan Seared Chilean Sea Bass with Caper Butter Sauce

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2
Peggy Neary
  • POSTED Oct 3rd, 2023
  • BY Peggy Neary

INGREDIENTS

  • 2 (5- to 6-oz) Chilean sea bass fillets
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp unsalted butter

For the Sauce

  • 2 Tbsp unsalted butter
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp capers
  • 1 large clove garlic, minced
  • ½ tsp freshly ground black pepper
  • ½ tsp Kosher salt
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 tsp fresh lemon juice (or more to taste)
  • 1½ Tbsp fresh parsley, finely chopped

INSTRUCTIONS

1
Blot the fish completely dry with a paper towel. Season both sides of filets with 1 tsp of kosher salt and 1 tsp of freshly ground pepper.
2
In a large nonstick skillet, heat 1 Tbsp olive oil and 1 Tbsp of butter over medium-high heat until shimmering. Place the fish filets in the skillet, skin-side down.
3
Cook the fish the skin is browned, about 4-5 minutes.
4
Turn and cook until the fish is just white throughout, about 4 minutes longer. Depending on thickness of sea bass, cooking time may vary slightly (Internal temperature 140°F).
5
For the sauce: In a small sauce pan melt 2 Tbsp of butter with 1 Tbsp of olive oil over medium-low heat.
6
Add the capers, minced garlic, 1/2 tsp of pepper, 1/4 tsp of salt, pepper flakes (if using) and cook, stirring constantly about 2 minutes.
7
Add wine and lemon juice and bring to a simmer. Simmer for about one minute.
8
Remove from heat and stir in the parsley.
9
Plate the fish filets and drizzle with sauce. Garnish with lemon zest. Wonderful with DLM Mashed Potatoes from Gourmet Takeaway.

Reviews

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Oct 9th 2023

This recipe was amazing. I would definitely serve this to guests. The only modification is I would not use as much salt. I cut up grape tomatoes in halves and served them with the fish and ladled the sauce over them too. Delicious!

- Ann

Dorothy Lane Market says:

Hello, Ann! Thank you so much for trying this recipe and for leaving a review. We're delighted to hear that you enjoyed it and we'll have to try adding tomatoes the next time we make this dish.

Pan Seared Chilean Sea Bass with Caper Butter Sauce

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • 2 (5- to 6-oz) Chilean sea bass fillets
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp unsalted butter

For the Sauce

  • 2 Tbsp unsalted butter
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 Tbsp capers
  • 1 large clove garlic, minced
  • ½ tsp freshly ground black pepper
  • ½ tsp Kosher salt
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine
  • 1 tsp fresh lemon juice (or more to taste)
  • 1½ Tbsp fresh parsley, finely chopped

INSTRUCTIONS

1
Blot the fish completely dry with a paper towel. Season both sides of filets with 1 tsp of kosher salt and 1 tsp of freshly ground pepper.
2
In a large nonstick skillet, heat 1 Tbsp olive oil and 1 Tbsp of butter over medium-high heat until shimmering. Place the fish filets in the skillet, skin-side down.
3
Cook the fish the skin is browned, about 4-5 minutes.
4
Turn and cook until the fish is just white throughout, about 4 minutes longer. Depending on thickness of sea bass, cooking time may vary slightly (Internal temperature 140°F).
5
For the sauce: In a small sauce pan melt 2 Tbsp of butter with 1 Tbsp of olive oil over medium-low heat.
6
Add the capers, minced garlic, 1/2 tsp of pepper, 1/4 tsp of salt, pepper flakes (if using) and cook, stirring constantly about 2 minutes.
7
Add wine and lemon juice and bring to a simmer. Simmer for about one minute.
8
Remove from heat and stir in the parsley.
9
Plate the fish filets and drizzle with sauce. Garnish with lemon zest. Wonderful with DLM Mashed Potatoes from Gourmet Takeaway.

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