Chilean Sea Bass Recipe with a Red Wine Sauce
Chilean Sea Bass, also known as Patagonian Toothfish, is a delightful, buttery fish that pairs wonderfully with a rich red wine sauce. In this recipe, we'll create a sophisticated yet straightforward dish that features perfectly cooked sea bass, a lush red wine reduction, and creamy mashed potatoes. This meal is perfect for special occasions or whenever you want to indulge in a gourmet experience at home.
Recipe Video
Recipe Ingredients
- 2 fillets Chilean Sea Bass (approximately 6 oz each)
- Salt and Pepper to taste
- 2 tablespoons Clarified Butter
For the Sauce:
- 2 tablespoons Butter
- 2 Shallots, finely chopped
- 1 cup Red Wine
- 1 teaspoon Tarragon, freshly chopped (or ½ teaspoon if using dried)
- Salt and Pepper to taste
- 3 tablespoons Butter, cubed and chilled
- 2 cups Mashed Potatoes
Recipe Instructions
Preheat Oven to 365°F (185°C)
- Season the sea bass fillets with salt and pepper. Heat clarified butter in an oven-safe pan over medium-high heat.
- Sear the fish until golden brown on one side, about 3-4 minutes. Flip the fish and transfer the pan to the Oven.
- Bake for about 5 minutes or until the internal temperature reaches 125°F (52°C).
- While the fish is baking, melt the butter in a saucepan over medium heat. Add the shallots and sauté until soft.
- Pour in the red wine and add the tarragon. Simmer until the wine is reduced and only 1/3 remain. Season with salt and pepper.
- Strain the sauce to remove the shallots and herbs (optional).
- Remove from heat and whisk in the chilled butter cubes until the sauce is smooth and glossy.
- To serve, place a portion of mashed potatoes on each plate. Top with a sea bass fillet and drizzle the red wine sauce around the fish. Garnish with a sprig of fresh tarragon if desired. Enjoy your gourmet meal!
