Braised Chilean Sea Bass Recipe
How to braise Chilean sea bass for one of the most delicious seafood meals.
Servings: 4
Ingredients
- 1 ½ pounds Chilean Sea Bass skin on and cut into four pieces
- salt and pepper freshly ground
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 bulb fennel sometimes called anise or sweet anise
- 2 cloves garlic
- ½ cup dry white wine
- 14 ½ ounce tomatoes with juice diced
- 3 tablespoons cilantro chopped
Instructions
Prep the Ingredients
- Pat the sea bass dry. Season lightly with salt and pepper. Chop aromatics (shallots, garlic, herbs).
Build the Flavor Base
- Heat a pan over medium heat.
- Add olive oil. Sauté shallots and garlic until soft and fragrant, not browned.
Add Liquid
- Pour in white wine (or stock). Let it reduce slightly, about 2–3 minutes, to concentrate flavor.
Add Supporting Ingredients
- Add tomatoes, herbs, or vegetables if using. Bring to a gentle simmer.
Add the Fish
- Place sea bass fillets into the liquid. The liquid should come about halfway up the sides.
Braise Gently
- Cover and cook on low heat for 6–10 minutes, depending on thickness. Do not boil.
Check for Doneness
- Fish should flake easily and look opaque. Remove carefully.
Finish the Sauce
- Taste the liquid. Reduce slightly if needed. Adjust salt, pepper, or acidity.
Serve
- Spoon sauce over fish. Garnish with fresh herbs.