Recipe courtesy of Geoffrey Zakarian
Caper-Herb Butter with Chilean Sea Bass
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 636 mg
This caper-herb butter takes any fish or protein to another level. When selecting your fish, be sure to choose 4 fillets that are all the same thickness. That way, everything will finish cooking at the same time. The herb butter is extremely versatile, so feel free to swap out any soft herbs or citrus you have on hand.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 636 mg
Ingredients
Chilean Sea Bass:
Caper Herb Butter:
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Directions
- For the Chilean sea bass: Preheat the oven to 375 degrees F.
- Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides from above with salt and pepper. Set aside.
- For the caper herb butter: In a small bowl, mix the butter, capers, shallots, curry powder, Dijon, lemon zest and a generous pinch of salt. Set aside.
- For the Chilean sea bass: To a heavy-bottomed ceramic skillet or baking dish, add the 2 tablespoons melted butter and then the fish fillets skin side down. Top each fish fillet with a generous pinch of leeks and a spoonful of the Caper Herb Butter.
- Drizzle the white wine around the fish fillets. Cut a piece of parchment paper to fit the top of the skillet as a lid.
- Bake until the fish is opaque and cooked through, 10 to 12 minutes. (Use a cake tester to test the doneness. When you insert the cake tester into the fish, place the tester on your skin; it should be comfortably warm.)
- Serve each fillet garnished with a sprinkling of fresh chives, parsley and tarragon on top, and a lemon wedge.
Cook’s Note
Use Marine Stewardship Council-certified Chilean sea bass.
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