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Wild Chilean sea bass with a lemon caper reduction, over basmati rice and a simple fresh zucchini salad! This is a really rich meal which will keep you fuller for longer.

Lemon Caper Chilean Sea Bass

5 from 2 reviews
  • Author: Administrator
  • Total Time: 45 minutes
  • Yield: 2 1x

Description

Chilean sea bass with lemon caper reduction, fresh zucchini salad

Ingredients

Scale
  • Basmati rice
  • Chilean sea bass 10 oz (5-6 oz per person)
  • 2 tbs capers
  • 1 lemons
  • 1 handful chopped dill
  • 1 handful chopped flat leaf parsley
  • 1–2 cloves garlic, finely sliced
  • 1 tbs butter
  • 1 small shallot, diced
  • 1/3 cup dry white wine
  • olive oil
  • salt & pepper
  • 1 medium sized zucchini
  • 1–2 radishes, stems removed
  • 2 tbs pine nuts

Instructions

  1. Start by portioning out your rice according to packet instructions, rinse thoroughly, and get onto the stove to cook in the background. Set a time for this and once it’s done, just turn off the heat and keep the lid on until ready to serve.
  2. In a large frying pan, add the pine nuts and roast over a medium heat for 2-3 mins, tossing regularly.
  3. In the meantime, pat your fish down with paper towel and season generously with salt and pepper on both sides.
  4. Remove the pine nuts and set aside. Return the pan to the heat and add the butter and a small dash of olive oil. Place the fish fat side down and cook for 5-6 mins until golden brown, flipping for a further 3-4 mins (skin side down). Remove from the heat and set aside.
  5. While the fish cooks in step 4, chop your shallots, dill and parsley.
  6. Once the fish is removed, return the pan to a low heat and fry your shallots in the remaining buttery oil for 2-3 mins, seasoning with salt and pepper. Add the capers and garlic and fry for a further 1-2 mins. Add the white wine and let it reduce for 3-4 mins.
  7. Once the wine is reduced (there shouldn’t be too much watery liquid remaining) add your chopped dill and parsley and a squeeze of half a lemon. Check seasoning and remove from the heat.
  8. While completing step 6 and 7, semi peel your zucchini and use a potato peeler to slice into ribbons. Add this to a mixing bowl, with your chopped radish, further squeeze of lemon, dash of olive oil, salt and pepper.
  9. Now that all components are ready – dish up your rice, salad, fillet of fish and top with your lemon caper reduction evenly between the two portions. 

Notes

Sea bass is a very rich buttery fish, so this dish will leave you feeling really satisfied and wanting more. However, in saying that, sea bass is an overfished species and populations are at threat, so in being conscious I will only cook/eat this fish a few times a year.. until our oceans bounce back, we all have to be conscious of how much seafood we consume. Ok – back to the light good stuff! I paired this with basmati rice, but feel free to sub if you prefer potato or couscous! The caper and lemon reduction paired with the fish is quite rich, so the salad is necessary to cut through some of that flavor. If possible, get your fish out the fridge to thaw for 15-20 mins prior to cooking. Link below as an example of where you can find this delicious fish. Hope you like it! 

  • Cook Time: 45
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: New American

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