Chilean Sea Bass with Salsa Verde
Jump to recipeIngredients
- 4 Chilean sea bass fillets (6 oz each, about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh basil leaves
- 3 tbsp capers, drained
- 2 anchovy fillets
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 tsp crushed red pepper flakes
- Lemon wedges for serving
Instructions
- 1
Remove sea bass from refrigerator 20 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season generously on both sides with salt and pepper.
- 2
Prepare the salsa verde by combining parsley, basil, capers, anchovies, garlic, Dijon mustard, and red wine vinegar in a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until combined but still slightly chunky. Stir in red pepper flakes and season to taste with salt. Set aside.
- 3
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place sea bass fillets presentation-side down in the pan. Sear without moving for 4 minutes until a golden crust forms.
- 4
Gently flip the fillets and transfer the skillet to a preheated 400°F oven. Roast for 6-8 minutes until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 130°F.
- 5
Transfer sea bass to warmed plates and spoon generous amounts of salsa verde over each fillet. Serve immediately with lemon wedges on the side.