Chilean Sea Bass with Spinach Basil Sauce
If you’re looking for a date night in meal then this recipe for Chilean Sea Bass with Spinach Basil Sauce is a must make, overall it is pure sophisticated simplicity. This meal is a must make for yourself or someone special. Seriously though, how can you pass up a restaurant quality meal that comes together in less than 30 minutes?
Why Chilean Sea Bass?
If you haven’t had Chilean Sea Bass yet then you are missing out. This chef-prized fish is known for its high-fat content and velvety mouthfeel. Chilean sea bass has a rich, melt in your mouth texture. With its white flesh and flaky meat, you can use this in just about any white fish recipe. It works so well with all spices and forgives very easy with any cooking method.
What To Prepare With This Meal
In this recipe, we paired our fillets with a vibrant spinach basil sauce, sweet baby potatoes, and creamy greek yogurt. Yes, we said yogurt, trust us. This dish is not shy when it comes to flavors or textures, everything on the plate working together to create a 5-Star restaurant meal experience.
How Long Does This Take?
Don’t be fooled by this dish looking like a restaurant quality meal, it could really not be easier to make. The Chilean Sea Bass is very quick to sear and the sauce takes only a few minutes to put together in a food processor, while the baby potatoes cook in merely a few minutes while the fish cooks. All in all, you'll spend roughly 20 minutes putting this meal together and then have that much more time to enjoy eating it and talking about how delicious it is.
2 Sizzlefish Chilean Sea Bass Fillets
½ pound small baby potatoes
Salt, to taste
Pepper, to taste
1 TBSP Olive Oil
¼ cup Greek Yogurt
Basil Leaves, for garnish
2 cups Fresh Spinach, washed and packed tightly
¼ cup Fresh Basil, washed and loosely packed
3 Garlic Cloves, peeled
Juice of ½ lemon
¼ cup Water
Salt, to taste
Pepper, to taste
For the Chilean Sea Bass and Potatoes:
For the Spinach Basil Sauce:
To make the Spinach Basil Sauce: Add the spinach, basil, garlic, lemon juice, water, salt and pepper to a blender or food processor.
Blend until smooth, scraping the sides down half way through processing. Set aside while you prepare the fish and potatoes.
Place the potatoes in a medium pot covered with water. Bring to a boil and cook until fork tender. This will take about 10 minutes.
Place a large heavy metal skillet over medium-high heat until skillet gets hot. Pat the Chilean sea bass fillets dry with paper towel and season with salt and pepper.
Next, pour the olive oil into the hot pan. Then, place the fillets gently in the heated pan.
Allow the fish to cook 4 minutes or until the fillet releases easily from the pan. Carefully flip the fillets and cook an additional 2 to 4 minutes or until the fillets reach an internal temperature of 135 degrees F.
Plate the fish by spooning the spinach basil sauce onto the plate, then placing the Chilean Sea Bass fillet on top of the sauce.
Place the potatoes next to the fish and finish the plating with a dollop of Greek yogurt next to the fillet.