The Perfect Chilean Sea Bass with Honey Dijon Glaze Recipe

Chilean sea bass carries an elegant reputation among seafood enthusiasts, offering a luxurious dining experience with its buttery texture and delicate flavor profile.

Succulent white fish converts into a culinary masterpiece when brushed with a harmonious blend of sweet and tangy ingredients.

honey and dijon mustard create a remarkable glaze that elevates the delicate protein to extraordinary heights.

Sophisticated yet approachable, this recipe speaks to home cooks wanting to impress without complicated techniques.

Rich, silky flesh absorbs the glaze complex notes, promising a meal that feels both indulgent and refined.

Professional chefs and passionate home cooks appreciate how simple ingredients can produce such remarkable results.

The combination of ingredients guarantees a restaurant-quality dish you can easily prepare in your own kitchen.

What’s Special About Chilean Sea Bass with Honey Dijon

• Elevate Seafood Simplicity: This recipe transforms a luxurious sea bass into an elegant dish with minimal cooking steps, perfect for home chefs wanting restaurant-quality results without complicated techniques.
• Flavor Explosion Technique: The honey Dijon glaze creates a perfect balance of sweet, tangy, and savory notes that beautifully complement the delicate sea bass, making each bite a complex taste experience.
• Quick Gourmet Dinner: From start to finish, this recipe takes less than 30 minutes, allowing busy home cooks to prepare a sophisticated meal that looks and tastes like it came from a high-end restaurant, without spending hours in the kitchen.

What You’ll Need for Chilean Sea Bass Glaze

• Sea Bass Fillets: Delicate white fish with a buttery texture, perfect for elegant seafood dishes. Choose fresh, sustainably sourced fillets with firm, translucent flesh.

• Salt, Pepper: Essential for enhancing the fish's natural flavor and creating a balanced taste.
• All-Purpose Flour: Provides a light, crispy exterior and helps create a golden-brown crust when browning the fish.

• Butter: Adds richness and helps create a smooth, velvety sauce. Look for high-quality, unsalted butter for best results.
• Shallots, Garlic: Aromatic base that provides depth and complexity to the sauce. Choose fresh, firm shallots and garlic for maximum flavor.
• Chicken Stock: Provides liquid base and adds subtle savory notes to the sauce.
• Dijon Mustard: Brings tangy, sharp flavor and helps emulsify the sauce.
• Honey: Adds natural sweetness and helps balance the mustard's sharpness.
• Soy Sauce: Introduces umami and depth to the sauce.
• Fresh Parsley: Adds a bright, fresh finish and vibrant green color to the dish.

How to Cook Chilean Sea Bass with Honey Dijon

Step 1: Prepare the Oven

Crank up your oven to a toasty 425°F, getting ready for some serious cooking magic.

Step 2: Season and Coat the Fish

Sprinkle sea bass fillets with salt and pepper, then gently dust with flour, shaking off any extra coating.

Step 3: Sear the Fillets

Grab an oven-safe skillet and melt of butter. Brown the fillets for 2 minutes on each side, creating a golden, crispy exterior.

Step 4: Bake to Perfection

Slide the skillet directly into the oven, letting the fish bake for 12-15 minutes until it’s beautifully cooked through.

Step 5: Craft the Flavorful Sauce

• Shallots
• Garlic

Cook until the ingredients turn translucent and fragrant.

Step 6: Create the Glaze

• Chicken stock
• Dijon mustard
• Honey
• Soy sauce

Simmer until the mixture reduces by half, concentrating the flavors.

Step 7: Finish and Garnish

Remove the sauce from heat, stir in fresh parsley, and adjust seasoning to taste.

Step 8: Serve with Flair

Plate the sea bass and generously drizzle the honey Dijon sauce on top, creating a mouthwatering presentation.

Top Tips for Cooking Sea Bass Right

• Flour Finesse: Shake off excess flour to prevent a heavy, pasty coating and ensure a light, crispy exterior on the sea bass.
• Skillet Selection: Use a cast-iron or heavy oven-safe skillet for even heat distribution and perfect golden-brown searing.
• Doneness Precision: Check sea bass internal temperature reaches 145°F for perfectly cooked, moist fish that flakes easily.
• Sauce Synchronization: Reduce the glaze slowly to concentrate flavors and create a silky, glossy consistency that clings beautifully to the fish.
• Herb Harmony: Chop fresh parsley just before adding to maintain vibrant color and maximize its bright, fresh flavor profile.

Store and Reheat Chilean Sea Bass Safely

• Refrigerate sea bass in an airtight container within 2 hours of cooking, keeping it fresh for 1-2 days. Wrap the fish tightly in plastic wrap or aluminum foil to prevent moisture loss and protect its delicate flavor. Gently reheat in the oven at 275°F for 10-12 minutes, covering with foil to maintain moisture and prevent drying out. Avoid microwaving, which can make the fish tough and rubbery. Discard any leftovers that smell fishy or have been stored longer than recommended to ensure food safety and enjoyment.

Side Dishes That Pair with Honey Dijon Fish

• Pair with Crisp White Wine: Choose a Sauvignon Blanc or Pinot Grigio to complement the honey Dijon glaze's tangy sweetness and cut through the rich sea bass.
• Serve with Roasted Asparagus: The earthy, slightly bitter asparagus balances the sweet and savory sauce, creating a harmonious plate with contrasting flavors and textures.
• Add Lemon Herb Quinoa: Light, fluffy quinoa infused with fresh lemon zest and herbs provides a bright, clean backdrop that enhances the delicate fish and complements the glaze's complexity.
• Match with Sparkling Water with Citrus: A refreshing citrus-infused sparkling water cleanses the palate between bites, highlighting the sea bass's delicate flavor and the sauce's nuanced profile.

Creative Takes on Chilean Sea Bass Recipes

• Citrus Zest Edition: Replace honey with fresh orange or lemon zest for a bright, tangy flavor profile. Swap chicken stock with white wine to enhance the citrusy notes and create a lighter sauce.
• Herb-Infused Version: Incorporate fresh thyme or dill into the flour mixture before dredging the sea bass. Substitute soy sauce with herbs de Provence for a more aromatic Mediterranean-inspired glaze.
• Spicy Asian Fusion: Add red pepper flakes or sriracha to the Dijon glaze for a kick of heat. Garnish with toasted sesame seeds and green onions to elevate the Asian-inspired flavor experience.
• Smoky Paprika Rendition: Mix smoked paprika into the flour coating for a deeper, richer taste. Use maple syrup instead of honey to create a complex, slightly caramelized sauce that complements the fish's delicate texture.

Chilean Sea Bass With Honey Dijon Glaze Recipe

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• Total Time: 30 minutes
• Yield: 2 1x

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Description

Succulent Chilean sea bass meets a harmonious honey Dijon glaze, creating an elegant seafood experience. Delicate flavors and rich textures blend seamlessly, promising you a memorable culinary journey that elevates simple ingredients into a restaurant-worthy meal.

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Ingredients

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Protein:

• 2 (6-8 ounces) Chilean sea bass fillets

Sauce and Seasonings:

• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• ¼ cup chicken stock
• 1 tablespoon honey
• 1 ½ teaspoons minced garlic
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Additional Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons freshly chopped parsley
• 3/8 cup chopped shallots
• 1 handful all-purpose flour (for dredging)

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Instructions

1. Heat the oven to 425°F (218°C), preparing a precise cooking environment for the delicate sea bass.
2. Generously season the sea bass fillets with kosher salt and freshly ground black pepper, creating a foundational flavor profile.
3. Carefully coat the seasoned fillets in all-purpose flour, gently tapping off any excess to ensure a light, even coverage.
4. Melt of unsalted butter in an oven-safe skillet over medium-high heat, allowing it to develop a golden, slightly foamy texture.
5. Gently place the floured sea bass fillets into the hot butter, cooking for approximately 2 minutes on each side until a golden-brown crust forms.
6. Transition the entire skillet directly into the preheated oven, allowing the fish to bake for 12-15 minutes, ensuring thorough and even cooking.
7. In a separate sauté pan, melt the remaining butter and add finely minced shallots and minced garlic, sautéing until they become translucent and fragrant.
8. Pour in chicken stock, Dijon mustard, honey, and soy sauce, stirring to combine and create a rich, complex glaze.
9. Simmer the sauce, reducing the liquid by half to concentrate the flavors and achieve a slightly thickened consistency.
10. Remove the sauce from heat, gently fold in fresh chopped parsley, and adjust seasoning to taste with additional salt and pepper if needed.
11. Plate the baked sea bass and generously drizzle the honey Dijon sauce over the top, creating an elegant and flavorful presentation.

Notes

• Achieve a golden-brown crust by thoroughly dredging sea bass in flour and shaking off excess for crispy exterior.
• Use an oven-safe skillet to seamlessly transition from stovetop browning to precise oven baking without changing cookware.
• Watch cooking time carefully, as sea bass can quickly become dry; 12-15 minutes ensures perfectly tender, flaky fish.
• Create a balanced sauce by reducing liquid ingredients to concentrate flavors and develop a rich, glossy consistency.
• Select fresh, high-quality sea bass with firm, translucent flesh for the best texture and delicate seafood taste.
• Garnish with fresh parsley just before serving to add a bright, herbaceous note that complements the sweet and tangy glaze.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 425 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 135 mg