Gordon Ramsay Chilean Sea Bass Recipe

I tried to make beurre blanc once after watching a Gordon clip and thought: “How hard can it be?” Spoiler: very. I overheated the butter, the sauce split, and I somehow managed to both underseason the fish and overcook it. It was giving hospital cafeteria, not Michelin moment.

But I came back to it. Because this dish—when done even halfway right—is steakhouse luxury in under 30 minutes. No reservations. No white tablecloth. Just golden Chilean sea bass with a lemony, velvety sauce that says, “I cook for joy now.”

Why This Works (And Where Most Go Wrong)

Gordon’s Philosophy in Sauce Form:

• Simple fish, bold sauce.
• Precision > complexity.
• It’s not about stacking flavors—it’s about amplifying the right ones.

Here’s why this dish hits:

• Chilean sea bass is buttery and tender by default. It’s hard to mess up if you treat it right.
• The buerre blanc adds richness, acidity, and balance.
• It’s fast, focused, and leaves room for the sauce to shine.

Where most people mess this up:

• Overcooking the fish – Bass is pricey. Pull it at 63°C (145°F), no guessing.
• Breaking the sauce – Beurre blanc splits when overheated or rushed.
• Underseasoning the fish – Don’t just salt. The Creole seasoning matters. It gives contrast.

Ingredients That Actually Matter

For the Fish:

• Chilean Sea Bass (170g fillets) – Thick cuts hold up best in high heat.
• Kosher salt + black pepper – Season assertively, not timidly.
• Creole seasoning – Optional, but adds a great savory kick. Ramsay would approve.
• Olive oil – To coat the pan. You’re roasting, not shallow-frying.

For the Lemon Beurre Blanc:

• Dry white wine (60ml) – Sauvignon Blanc or Pinot Grigio. Never sweet wine.
• White wine vinegar (22g) – Sharpens the sauce. Don’t skip this.
• Minced shallots (22g) – Small, soft, and aromatic. Onion is too aggressive here.
• Lemon juice + zest – Brightens the whole thing. Ramsay loves citrus as a finisher.
• Heavy cream (15g) – Helps emulsify and stabilize the sauce.
• Cold butter (85g) – This is your texture. Add it off heat, one cube at a time.
• Salt & pepper – Taste and adjust. The wine and vinegar will already add saltiness.

How To Make Gordon Ramsay’s Chilean Sea Bass With Lemon Beurre Blanc

Step 1: Prep the Oven

Preheat to 425°F / 220°C. Oil a roasting rack, broiler pan, or baking tray. You want airflow underneath to avoid steaming the fish.

Step 2: Season the Fish

Dry the sea bass with paper towels. Season both sides generously with kosher salt, black pepper, and a light dusting of Creole seasoning for punch.

Step 3: Roast It Right

Place the fillets skin-side down on the oiled rack or tray. Roast for 15–20 minutes, until the internal temp hits 145°F / 63°C. The fish should flake easily and stay moist in the middle.

Step 4: Build the Sauce

In a small saucepan, add:

• 60ml white wine
• 22g white wine vinegar
• 22g shallots

Simmer and reduce until there’s only about 2 tbsp liquid left. This is the concentrated flavor base.

Step 5: Add the Lemon + Cream

Take it off the heat, stir in:

• 15ml lemon juice
• 1 tsp lemon zest
• 15g heavy cream

Now place it back on low heat.

Step 6: Butter Magic

Gradually whisk in cold butter cubes, one piece at a time. Keep the heat low—if it gets too hot, the sauce will split.

Once creamy and emulsified, season with salt and pepper to taste. Keep warm but don’t boil.

Step 7: Plate Like a Pro

Place each fillet on a warm plate. Spoon beurre blanc over the top. Add lemon wedges or fresh herbs if you’re feeling fancy.

Then take a bite and feel your kitchen transform.

What Gordon Ramsay Says About This Dish

“Sea bass doesn’t need rescuing. Just respect.”

It’s rich and flavorful on its own. The sauce is an accent—not a mask.

“Buerre blanc should coat your spoon. Not drown your plate.”

You’re not making soup. Think nappe—not drizzle, not flood.

“Use cold butter. Always. You’re building texture, not melting it down.”

Hot butter melts. Cold butter emulsifies. It’s science and finesse.

What I Got Wrong (And How I Fixed It)

• Used warm butter – My first sauce broke like bad news. Cold butter = silky perfection.
• Overcooked the fish – Pulled it at 150°F once. Texture went chalky. Now I use a thermometer, no guesswork.
• Rushed the reduction – Didn’t get enough depth. Now I reduce until nearly dry before adding lemon and cream.
• Skipped the cream – Sauce wouldn’t hold. It’s only 15g, but it matters.

Variations That Actually Work

• Add fresh dill or tarragon – Stir in right at the end for a green herbal finish.
• Swap sea bass for halibut or cod – Still rich, still sauce-worthy.
• Pan-sear instead of roast – Crispier skin, but watch the heat so the butter doesn’t burn.
• Use champagne vinegar – Softer tang, still great flavor.

Pro Tips That Change the Game

• Don’t multitask while making the sauce. You’ll miss the window and split it.
• Rest the fish 2–3 minutes after roasting before plating.
• Use a small saucepan for the beurre blanc—more control, less evaporation.
• Taste after every butter addition – Balance is built, not guessed.

Storage + Leftovers

• Fridge – Sea bass keeps for 2 days in an airtight container. Sauce lasts 2–3, but might need reblending.
• Reheat fish – Gently in a skillet with a splash of oil. Avoid the microwave.
• Reheat sauce – Low heat, stir constantly, add a splash of cream to bring it back together if needed.
• Leftover move? Flake the fish over rice and drizzle with leftover sauce for an elite lazy lunch.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the sauce ahead?
A: Yes, but reheat gently and re-emulsify with a bit of cream if needed.

Q: Is this dish freezer-friendly?
A: Not really. Sea bass texture suffers in the freezer and beurre blanc will split.

Q: Can I use a different fish?
A: Yes. Halibut, cod, or even salmon work. Just adjust cooking times.

Q: Is it okay to skip the wine?
A: Technically, but you’ll lose a ton of depth. Sub with broth + vinegar if needed.

Try More Recipes:

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