Best 3 Roasted Chilean Sea Bass With Seared Tomatoes And Leeks Recipes

Embark on a culinary journey to the vibrant shores of Chile with this exquisite Roasted Chilean Sea Bass recipe. This dish tantalizes the senses with its aromatic blend of roasted sea bass, seared tomatoes, and tender leeks. The sea bass, sourced from the pristine waters of Chile, is roasted to perfection, resulting in a flaky and succulent texture. The seared tomatoes burst with a sweet and tangy flavor, while the leeks add a touch of earthy elegance. Accompanying the main course are three delectable recipes: a refreshing Avocado and Grapefruit Salad, a tangy Chimichurri Sauce, and a creamy Lemon Butter Sauce. These accompaniments elevate the sea bass to a gastronomic symphony, offering a delightful interplay of flavors and textures. Get ready to indulge in a Chilean culinary masterpiece that will transport your taste buds to the heart of South America.

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PAN SEARED CHILEAN SEA BASS

Pan Seared Chilean Sea Bass image

Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.

Provided by Traci The Kitchen Girl

Categories Dinner Recipes Main Course

Time 15m

Number Of Ingredients 5

Ingredients

1 pound Sea Bass (skin on or off)
1 tablespoon Olive Oil
pinch Sea Salt
pinch Black Pepper
optional 1/2 cup Chimichurri, see recipe footnotes

Steps:

Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.
Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.
Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.
If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.
Transfer the filet to a plate and allow to rest a few minutes.
Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

Nutrition Facts : ServingSize 0.5 lb, Calories 282 kcal, Protein 40 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 181 mg, Sodium 157 mg

PAN ROASTED CHILEAN SEA BASS

Pan Roasted Chilean Sea Bass image

Make and share this Pan Roasted Chilean Sea Bass recipe from Food.com.

Provided by Chef Dante Giannini

Categories < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces portions skin on sea bass
sea salt
white pepper
3 tablespoons canola oil
2 tablespoons butter
10 sprigs thyme

Steps:

Season sea bass on each side with salt and pepper.
Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).
Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

Nutrition Facts : Calories 767.3, Fat 69, SaturatedFat 18.7, Cholesterol 142.4, Sodium 337.6, Protein 36.8

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Roasted Chilean Sea Bass With Chive Oil image

Provided by Amanda Hesser

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup sliced chives (1-inch-long pieces)
1/3 cup extra-virgin olive oil, plus more for sprinkling on fish
Coarse sea salt or kosher salt
Freshly ground black pepper
2 pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature

Steps:

Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
Transfer the sea bass to serving plates and sprinkle with the chive oil.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 578 milligrams, Sugar 0 grams

Tips:

Choose the freshest Chilean sea bass you can find. Look for fish that is firm to the touch and has bright, clear eyes.
Score the skin of the sea bass before roasting it. This will help the fish cook evenly and prevent the skin from curling up.
Roast the sea bass at a high temperature. This will help to create a crispy skin and juicy flesh.
Sear the tomatoes and leeks before adding them to the pan with the sea bass. This will help to caramelize the vegetables and add flavor to the dish.
Use a flavorful olive oil. A good quality olive oil will help to enhance the flavor of the sea bass and vegetables.
Serve the sea bass with a simple sauce, such as a lemon-butter sauce or a salsa verde. This will help to add moisture and flavor to the dish.

Conclusion:

Roasted Chilean sea bass with seared tomatoes and leeks is a delicious and elegant dish that is perfect for any special occasion. The fish is cooked to perfection, the vegetables are tender and flavorful, and the sauce is simply divine. This dish is sure to impress your guests and leave them wanting more.