Pan Seared Chilean Sea Bass Recipe With Wine Butter Sauce

Unpackage the wild chilean sea bass and pat it dry.

Season the fish with kosher salt and cracked black pepper on both sides.

Lightly coat the fish in flour.

Heat oil in a pan over medium-high heat.

Test the oil by adding a little flour to see if it sizzles.

Carefully place the fish in the hot oil and cook for 3-4 minutes on each side until golden brown.

Remove the fish from the pan and let it rest on a rack to maintain the crust.

Prepare the sauce using shallots, capers, butter, and chardonnay, but note that the sauce did not turn out as expected and became a brown butter sauce instead.

Equipment Needed

Dietary

Allergens