Recipe courtesy of High Stakes Restaurant

Pan Seared Chilean Sea Bass, Roasted Baby Corn, and Colorful Pepper Infused Broth

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

28 ounces Chilean sea bass cut into 7-ounce portions

1 poblano pepper, julienned

1 red bell pepper, julienned

8 ounces leeks, diced

3 ounces white wine

2 1/2 cups fish stock

Salt and pepper, to taste

16 ears baby corn, grilled


  1. Preheat oven to 400 degrees F.
  2. In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
  3. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
  4. In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.