Chilean Sea Bass with Mediterranean Vegetables Recipe

For the Vegetables

Prep

Thinly slice a shallot and set aside. Mince 3 garlic cloves and set aside. Slice ¼ cup of Kalamata olives (add Castelvetrano olives if desired) in half, coarsely julienne 2 red pepper halves, and halve the fresh cherry tomatoes. Slice and chop the fennel into ½ inch pieces. Chiffonade the basil.

Cooking

Add olive oil to a pan on medium-high heat and sauté fennel for 3-4 minutes. Add shallots and cook until potatoes start to brown around the edges. Add garlic and cook for one minute. Add roasted red peppers, olives, and tomatoes; cook for 1-2 minutes, stirring occasionally, until the fennel is tender. Deglaze with white wine, add chopped basil, and set aside. Keep warm until plating.

For the Sea Bass

Prep

Pat dry the filets on both sides with paper towels. Coat the fillets with olive oil and season with salt and pepper.

Grilling

Cook filets on a hot grill until internal temperature reaches 130°F. Use an instant-read thermometer.

or

Pan Searing

Add oil to a pan on medium-high heat. Sear the fish flesh-side down until nicely browned. Flip and cook until the center reaches 130°F.

Let the fish rest for a few minutes after grilling or searing.

Plating the Dish

Divide warm Mediterranean vegetables between four dishes. Place the Sea Bass fillet on top of the vegetables, seared side up.

Serve with a salad and fresh rustic bread.

Optional: Spoon a bit of beurre blanc over the fish for an ultra-luxe presentation

Beurre blanc technique

In a small saucepan over medium heat, combine wine, vinegar or lemon juice, shallot, and salt. Simmer until the liquid is reduced to about two tablespoons. Reduce heat to low and begin whisking in butter, one tablespoon at a time, until the sauce is thick and creamy. Season with pepper to taste. Use immediately by spooning over cooked Sea Bass.