The Ina Garten Chilean Sea Bass recipe offers a delightful experience for your taste buds with its perfect balance of sweetness from honey, the tang of Dijon mustard, and the savory notes of soy sauce.
Ina Garten Chilean Sea Bass – Easy Kitchen Guide Recipe
Prepare your senses for the Ina Garten Chilean Sea Bass recipe, where perfectly baked fillets are elevated by a fusion of gentle sweetness and savory elegance. Accompanied by a buttery sauce infused with shallots, garlic, and a sprinkle of parsley, this recipe transforms your dining experience, offering a taste that is both profound and elegantly simple. Perfect for special occasions or a refined dinner, this sea bass promises to melt in your mouth, delivering satisfaction with every bite.
Ingredients
- 1 tablespoon of tangy Dijon mustard
- 1 tablespoon of savory soy sauce
- ¼ cup of rich and flavorful chicken stock
- 1 tablespoon of luscious honey
- 2 tablespoons of freshly chopped parsley leaves
- 3 tablespoons of velvety unsalted butter melting
- 1 ½ teaspoons of minced garlic equivalent to 1.5 cloves
- A handful of all-purpose flour
- ⅜ cup of chopped shallots equivalent to 1.5 large shallots
- 2 6-8 ounce succulent and flaky Chilean sea bass fillets,
Instruction
Step 1
- Preheat your oven to 425°F. Season the sea bass fillets with salt and pepper, and lightly dust them with all-purpose flour, shaking off any excess.
Step 2
- In an oven-safe skillet, heat 2 tablespoons of butter until it stops foaming. Sear the fillets for 2 minutes on each side, until golden brown.
Step 3
- Transfer the skillet to the oven and bake for 12-15 minutes, or until the fish is fully cooked.
Step 4
- Meanwhile, melt another 2 tablespoons of butter in a sauté pan over medium-low heat.
- Add the shallots and garlic, cooking for about 5 minutes until soft and translucent.
- Stir in the chicken stock, Dijon mustard, honey, and soy sauce, and simmer on low heat for another 5 minutes until the liquid reduces by half.
Step 5
- Remove the pan from the heat, and stir in the remaining butter and parsley. Season the sauce to taste, and serve it hot over the baked sea bass fillets.
Serving Suggestions
- Quinoa Salad
- Roasted Asparagus
- Sautéed Spinach
- Rice Pilaf
- Steamed Broccoli or Green Beans
Tips and Tricks
- Use fresh sea bass for the best results.
- Avoid overcooking the fish; it should be just fork-tender.
- A dredge in flour and a quick sear gives the fish a lovely crispiness.
- Opt for unsalted butter in the sauce to control the dish's saltiness.
- If Chilean sea bass is unavailable, try cod, halibut, or tilapia.
- White wine or vegetable broth can replace chicken stock.
- Maple syrup can substitute for honey.
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