Caper-Herb Butter with Chilean Sea Bass
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 32
- Saturated Fat
- 19
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 129
- Sodium
- 636
- Total: 40 min
- Active: 25 min
Ingredients
Chilean Sea Bass:
4 Chilean sea bass fillets (each 5 to 6 ounces) (see Cook's Note)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
2 leeks, thinly sliced
1/2 cup dry white wine
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
Lemon wedges, for serving
Caper Herb Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons capers, finely chopped
1 tablespoon minced shallot
2 teaspoons curry powder
1 teaspoon Dijon mustard
Zest of 1 lemon
Kosher salt
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.