Chilean Sea Bass Recipe From My Restaurant | Chef Jean-Pierre

Season the chilean sea bass with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the sea bass to the skillet, skin-side down, and cook for 4-5 minutes until golden brown.

Flip the sea bass and cook for another 3-4 minutes until cooked through.

Remove the fish from the skillet and tent loosely with foil to keep warm.

In the same skillet, add butter and minced garlic, sautéing until fragrant, about 1 minute.

Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2-3 minutes.

Add capers, lemon juice, and fresh herbs to the sauce, stirring to combine.

Meanwhile, steam asparagus until tender, about 4-5 minutes.

Cook quinoa in vegetable broth according to package instructions.

Serve the sea bass over a bed of quinoa, topped with the sauce, asparagus, and cherry tomatoes.

Garnish with additional herbs and lemon wedges before serving.

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