Pan Roasted Chilean Sea Bass
3-4 Servings, six pieces of fish
A straight forward way to cook this delicious moist fish.
Topped off with a Mediterranean compote.
1 large piece of Chilean Sea Bass filet,cut into 6 equal pieces.
½ Cup flour
salt and pepper
5 tablespoons of sweet butter
6 tabelspoons of olive oil
2 large onions halved and thinly sliced
1 cup orange juice, freshly squezzed
½ cup capers,rinsed
1 cup raisins
4 thyme sprigs
½ cup white wine
finishing salt if desired
Method for topping
Start by carmelizing the onions in a large skillet,with 3 tablespoons of the olive oil
and 1 ½ tablespoons of the butter.
Cook until golden brown.
Add ½ cup of the orange juice and cook for 1-2 minutes
Add the capers,thyme and raisins, and cook until the raisins soften.
Set aside and keep warm.
Method for the filets
Meanwhile wipe your skillet clean and add the other 1 ½ tablespoons of butter and the
remaining 3 tablespoons of olive oil.
Get nice and hot but not smoking.
Pat the pieces of fish dry and coat lightly with the seasoned flour.
Wiping off excess flour.
With the flesh side down in pan cook the fish for about 4 minutes until nicely browned.
Turn over and continue cooking for about 2-3 minutes or until an instant
read thermometer registers between 120-130 degrees farenheit.
Transfer to a platter and keep warm.
Method for pan sauce
In the same pan add the rest of the butter, 2 tablespoons.
Breaking up the brown bits,add the remaining orange juice and white wine
and reduce down.
Correct for seasoning, strain and pour over fish.
Top the fish with the onion topping and garnish with thyme sprigs and finishing salt.
Chilean Sea Bass