Pan Seared Chilean Sea Bass
3/4 cup Dry White Wine
3 tablespoon Chopped Shallot
2 tablespoon Fresh Lemon Juice
1/2 cup Chilled Unsalted Butter, cut into 8 pieces
1 1/2 tablespoon Chilled Unsalted Butter, cut into 8 pieces
Salt and Pepper (to taste)
2 tablespoon Extra-Virgin Olive Oil
2 Filets of Sea Bass (approximately 8 oz. each)
4 Sprigs of Dill
Preheat your oven to 450F.
Start by de-stemming the fresh dill and chopping both the dill and the shallots.
Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low & add butter 1 piece at a time, whisking until melted before adding more.
Remove pan from heat and stir in fresh dill. Season sauce to taste with salt and pepper.
In an oven proof saute (fry) pan, heat the olive oil until its so hot its about to smoke.
Season the filets with salt and pepper and add to the hot pan.
For filets with skin: Start cooking filets skin side down for approximately 5 minutes until the skin is nice and crispy.
Then, flip them over for 30 seconds, transfer them into a 450 oven and roast them for about 3-4 minutes.
For skinless filets: Cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes.
On warm plates (Try pre-heating them in the microwave for about 2 minutes), top the pan roasted filet with the Lemon Dill Sauce.
Sprinkle a little of the extra chopped dill on top and serve with wild rice, green beans, and a wonderful, dry Italian white wine.