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