Oven Roasted Chilean Sea Bass with Browned Butter Sauce
Prep Time: 10
Cook Time: 20
Total Time: 30
Our recent vacation to Key West really got my creative juices flowin in the kitchen. No not the white sauce kind 😉 I mean, all the seafood down there was to die for. Very fresh and almost every place we went, they prepared it a different way. I honestly miss living by the coast. ANYWAYS, this was my first time actually cooking Sea Bass, I usually stick to Tilapia, Tuna, or Mahi, but for some reason I just wanted to try something new. I paired it with a browned (okay it wasn’t as browned as I thought it was gonna be) butter sauce because ONE time we went to a restaurant a couple years ago and Sina had it on his fish and we salivated over it. The food we had in Key West was so rich and flavorful so that’s what I wanted to capture with this dish. As much as I love to travel, eating comes in at a close second. If you don’t have the time or money to head down to Key West anytime soon, grab some Sea Bass, mix up a Pina Colada and FAKE IT TILL YOU MAKE IT.
Ingredients for Sea Bass:
Ingredients for Butter Sauce:
4 T butter
couple cloves of garlic
1/3 cup of Chicken Stock
1/4 cup of Heavy Cream
- Preheat oven to Lo Broil
- Wash off Sea Bass and pat dry
- Brush on olive oil onto each piece
- Season with all seasoning
- Broil on Lo for 15 minutes
- While the Sea Bass is cooking, melt the butter in a saucepan
- Let it melt all the way on med/high heat but don’t burn it! You’ll fuck it up.
- As it starts to brown, add in minced garlic and stir for a couple minutes
- Next, slowly add in chicken stock…then again with the cream, stirring occasionally for 5 minutes
- Add in salt & pepper to taste…stir…let simmer for 5-10 minutes until thickened
- Take Sea Bass out and serve with butter sauce immediately.
- ENJOY BITCHES
- I didn’t put serving sizes for the Sea Bass seasoning because I never measure. Our taste buds call for lots of flavoring, and most people make shit for food because they under-season everything. So, sprinkle or pour on at your own risk.
- I added some flour to my sauce because I was impatient and it wasn’t thickening like I wanted, so add some if you want.
- I also didn’t put how much Sea Bass to use because it’s up to you and how many ppl your feeding. We made 7 fillets but they were small PLUS my boyfriend always takes leftovers for lunch the next day!