Easy Baked Chilean Sea Bass
- For the Fish:
- olive oil, for the pan
- 4 Chilean sea bass fillets (about 6 ounces each)
- kosher salt, to taste
- black pepper, to taste
- creole seasoning (or seasoned salt), to taste
- For the Lemon Buerre Blanc:
- ¼ cup dry white wine
- 1 ½ tablespoons white wine vinegar
- 1 ½ tablespoons minced shallots
- 1 tablespoon lemon juice, or more to taste
- 1 teaspoon lemon zest
- 1 tablespoon heavy cream
- 6 tablespoons cold butter, cut into 1-inch pieces
- lemon wedges, for garnish
- Gather the ingredients.
- Preheat the oven to 425°F. Oil a broiler pan and rack or baking pan with olive oil.
- Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
- Place the Chilean sea bass on the oiled broiler rack, skin-side down.
- Bake the fish fillets at 425°F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145°F on an instant-read thermometer inserted into the center of a fillet.
- While the fish is baking, prepare the lemon buerre blanc sauce.
- In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
- Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
- Add the lemon juice, zest, and heavy cream.
- Remove the pan from the heat and whisk in 1 piece of the butter.
- Set it back over low heat and continue whisking until the butter has almost melted.
- Continue with the remaining pieces of butter until all are incorporated.
- Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80°F but no hotter than about 135°F—until serving time.
- Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc. Enjoy.
© Recipe courtesy of The Spruce Eats.
MARCH WINE CLUB:
Maule Valley, Chile
SILKY WINE STYLE
Located in the foothills of the Andes Mountains, the vineyard faces soft winds that maintain temperatures lower than the central valley. This is very important, since it helps to maintain good pH and high acidity levels in the wine. Aged 5-6 months in barrels, depending on the year’s specific harvest conditions. The wine remains at least 2 months in bottle before release.
Analysis: 13.9% alcohol / volume
Residual Sugar: 1.91
Total Acidity: 6
Appellation: San Clemente, Maule Valley, Chile
Winemaker: Felipe Uribe
Vineyard Yield: 1.8 kg/plant
Planted Area: 3 hectares
Soils: Volcanic origin which high levels of clay, which is great for this specific variety
Located at the Andes Mountain feet, the vineyard usually faces soft winds that maintain temperatures lower than the central valley (approximately 35.6ºF). In order to protect them from the sun direct exposure, the winery keeps the leaves on the grape cluster.
The grapes are whole cluster pressed, completely oxidative without the use of sulfur dioxide. The process considers all the wine lees, giving the wine a deep and profound mouth. The winery uses natural yeast and this is no chemical intervention in the winemaking process, just a touch of sulfurous before bottling.
Aging and Storage:
5-6 months in barrels, depending on the specific year harvest conditions. The wine remains at least 2 months in bottle before release.
ABOUT THE WINERY:
The Andes Plateau is a family run winery with a drive to showcase wines from the Andes Mountains. Altitude determines the identity of their wines; not many producers are in the mountains due to a high risk of frost, yet the Andes Plateau winery believes the risk is worth the reward. They produce elegant and energetic expressions of each varietal, working with the complex geology of their vineyard locations. Learn more about the winery here.
Information © Andes Plateau – All Rights Reserved.
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