Roasted Chilean Sea Bass With Chive Oil
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup sliced chives (1-inch-long pieces)
- ⅓cup extra-virgin olive oil, plus more for sprinkling on fish
- Coarse sea salt or kosher salt
- Freshly ground black pepper
- 2pounds Chilean sea bass, cut from the thickest part of the fillet, at room temperature
Nutritional analysis per serving (4 servings)
382 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
Transfer the sea bass to serving plates and sprinkle with the chive oil.
Private Notes
Comments
The original recipe of 3/3/02 called for this to be served on a bed of parsnip and potato sauce. Where's the beautiful photo that was used in the original recipe?
I used this recipe mainly for the timing on the fish. This was my second try, and both attempts resulted in moist, delicious fish. Stovetop to oven is a great method. I might increase the sear for another half minute per side next time. Five minutes was not enough in a 410 degree oven so I increased the time by three or four minutes. The beauty of Chilean sea bass is that it's almost impossible to overcook. It remains buttery for a wide window of time. Lemon and butter were all that was needed.
I agree with Susan. The delicious parsnip and potato sauce was outstanding. I made into a potato and parsnip puree to serve with the roasted chilean sea bass. Sometimes sea bass is not always available and I have made the recipe with cod instead. Turned out well.
Served this delicious dish on a bed of Butternut squash risotto.
Love this prep. I flash sautéed for two minutes each side and then 4 min in a 200 degree oven. First, olive oil, then after the two side sear, added fresh lemon juice and a few slices of butter. Used several sprinkles of Dano seafood seasoning. Salt and pepper. Served with rice boiled in chicken broth and some herbs de Provence.
Based on other reviews I decided spice it up by adding some garlic to the chives while in the food processor. I added lemon at the end, and while the end product was tasty, I still feel it lacked a little flavor. I will try adding capers and perhaps some chilly oil and will marinate the fish for about 10mins before cooking next time!
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