Description

Looking for a luxurious and flavorful dish to elevate your next meal? Ruth’s Chris Chilean Sea Bass is a must-try! This exquisite entrée brings together the buttery texture of Chilean Sea Bass with a light, citrusy sauce that highlights the fish’s natural richness. Not only is it incredibly delicious, but it’s also easy to prepare in under 30 minutes!

Ingredients

Scale

1 lb Chilean Sea Bass – Opt for wild-caught to ensure the highest quality.
TT cooking oil – Any neutral oil like canola or grapeseed.
TT salt and pepper – Adjust to taste.
2 tbsp butter – Unsalted butter will give a creamy richness to the sauce.
2 tbsp capers – Adds a tangy, briny flavor that complements the fish.
1 fresh lemon – The acidity brings brightness to the dish.

Optional Substitutions:

For a dairy-free option, replace butter with a plant-based substitute.
You can also substitute capers with green olives if preferred.

Instructions

Preheat the oven to 375°F (190°C). Line an oven-safe dish with parchment paper or lightly grease it with cooking oil.
Prepare the Sea Bass: Place the Chilean Sea Bass in the dish. Drizzle lightly with cooking oil, and season both sides with salt and pepper.
Bake: Cook the fish for approximately 12-15 minutes or until it flakes easily with a fork.
Prepare the Sauce: While the fish bakes, heat a skillet over medium-high heat. Melt the butter, then stir in the capers. Sauté for about 1 minute, letting them brown slightly to release their flavors.
Combine: Remove the fish from the oven and transfer it into the skillet with the butter-caper sauce. Allow it to cook for another 1-2 minutes per side, basting it with the sauce.
Finish: Squeeze fresh lemon juice over the fish just before serving to brighten the flavors.

Cooking tip: Ensure you don’t overcook the Chilean Sea Bass, as it has a delicate texture and cooks quickly.

Notes

Always use fresh lemon juice for the best flavor.
If you prefer a crispier texture, sear the fish in the skillet first for 1-2 minutes per side, then finish it in the oven.
To ensure the fish doesn’t stick to the pan, preheat the skillet with oil before adding the butter.