For the Fish:
- Olive oil, for greasing the pan
- 4 Chilean sea bass filets (6-ounce filets)
- Kosher salt, to taste
- Black pepper, to taste
- Creole seasoning (or seasoned salt), to taste
For the Lemon Beurre Blanc:
- Collect the necessary cooking ingredients.
- Heat up your oven to 425 degrees Fahrenheit. Use olive oil to coat a broiler pan and rack, as well as a baking pan.
- Season the sea bass filets using Kosher salt, creole spice, and pepper; ensure to rub the seasoning ingredients all over.
- Arrange the Chilean sea bass with the skin-side facing down on the greased broiler rack.
- Bake the salmon fillets in the preheated oven for 15 to 20 minutes, depending on their thickness. When an instant-read thermometer pushed into the center of one of the filets registers 145 degrees Fahrenheit, you’ll know that the fish is done.
- Begin to prepare the lemon beurre blanc sauce while the fish is baking in the oven.
- Mix the white wine vinegar, dry white wine, and minced shallots in a saucepan.
- Reduce the liquid to around 2 tablespoons by bringing it to a simmer.
- Combine the lemon juice, lemon zest, and heavy cream in a large mixing bowl.
- Take the pan off the heat and put in 1 tablespoon of butter.
- Return it to a low heat setting and whisk the mixture until the butter is almost completely melted.
- Proceed with the remaining butter pieces until they’re all incorporated into the mixture.
- Season with salt and pepper to taste. Whisk until everything is well combined. The mixture may separate if the sauce is too hot or too cold, so make sure to keep it warm until serving time—at least 80 degrees Fahrenheit, but no higher than 135 degrees Fahrenheit.
- Set the fish on serving platters alongside lemon wedges as well as a lemon beurre blanc drizzle.
- Remove the Kosher salt from your recipe if you find that the Creole spice is salty.
- In case you would like to make the sauce in advance, you can just keep it heated over low heat, whisking occasionally to maintain the emulsion.
- If the pan gets too hot, remove it from the fire and whisk in the butter over very low heat; if the temperature is too high, the butter will melt too rapidly and the sauce will not get a chance to thicken sufficiently.
The sea bass as well as the accompanying beurre blanc is undeniably flavorful! This recipe makes for a super-quick and easy dinner option, and all the ingredients combine in the best of ways to deliver maximum flavor. Making a beurre blanc for your sea bass recipe can be a bit difficult, but if you follow the steps in this recipe, it should turn out wonderfully.
If you’d like to see more delicious ways to cook sea bass recipes in the oven, then we recommend that you check out this video recipe.