Gordon Ramsay Chilean Sea Bass Recipe

This delicious and easy Gordon Ramsay Chilean Sea Bass recipe brings a creamy lemon buerre blanc sauce to perfectly baked fish fillets. It’s a quick and nutritious meal that’s simple to make with common ingredients. The fish is tender, while the sauce adds a rich, zesty flavor that’s sure to impress.

Ingredients Needed:

For the Fish:

• Olive oil, for the pan
• 170g Chilean sea bass fillets
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Creole seasoning (or seasoned salt), to taste

For the Lemon Buerre Blanc:

• 60ml dry white wine
• 22g white wine vinegar
• 22g minced shallots
• 15ml lemon juice (or more to taste)
• 1 tsp lemon zest
• 15g heavy cream
• 85g cold butter
• Lemon wedges, for garnish

How To Make Chilean Sea Bass Recipe?

1. Preheat the Oven: Preheat your oven to 220°C (425°F). Oil a broiler pan, rack, or baking pan with olive oil.
2. Prepare the Fish: Lightly sprinkle the Chilean sea bass fillets with kosher salt, freshly ground black pepper, and Creole seasoning on both sides.
3. Bake the Fish: Place the fillets on the oiled pan, skin-side down. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
4. Make the Lemon Buerre Blanc: In a saucepan, combine the white wine, white wine vinegar, and minced shallots. Bring to a simmer and cook until it has reduced to about 2 tablespoons.
5. Add Lemon and Cream: Stir in the lemon juice, lemon zest, and heavy cream, then remove the pan from the heat.
6. Whisk in Butter: Gradually whisk in cold butter pieces, one at a time, over low heat until the butter is fully incorporated.
7. Finish the Sauce: Taste the sauce and adjust the seasoning with salt and pepper, if needed. Keep the sauce warm (between 27°C / 80°F and 57°C / 135°F).
8. Serve: Arrange the fish on plates, drizzle with the lemon buerre blanc sauce, and garnish with lemon wedges.

Recipe Tips:

• Check the Fish Temperature: Use a thermometer to make sure the fish reaches 63°C (145°F) for the best texture.
• Don’t Overcook: Don’t bake the fish too long. It should be soft and moist, not dry.
• Use Cold Butter: Ensure your butter is cold when adding it to the sauce to stop it from splitting.
• Keep the Sauce Warm: The sauce might separate if it’s too hot or too cold, so keep it between 27°C (80°F) and 57°C (135°F).
• Taste the Sauce: Before serving, taste the buerre blanc and add more salt or pepper if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chilean sea bass cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
• Reheat: Heat a little oil in a pan over medium heat and reheat the fish for 3-4 minutes, flipping gently.

Nutrition Facts:

• Calories: 262 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 350mg
• Potassium: 550mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 28g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Fish Pie Recipe
• Gordon Ramsay Bouillabaisse Recipe
• Gordon Ramsay Sauce Vierge Recipe