Prepare to embark on a gastronomic journey that will transform your dinner table into a five-star restaurant experience! This roasted Chilean sea bass recipe isn't just a meal—it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning food critics. With its perfectly seared, buttery fish, caramelized cherry tomatoes, and tender leeks, this dish promises to elevate your home cooking from ordinary to extraordinary in just 35 magical minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Chilean
Serves: 4 servings
Ingredients
- 4 Chilean sea bass fillets
- 2 cups cherry tomatoes
- 2 leeks, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your Chilean sea bass cooks evenly and develops a nice roasted flavor.
- Rinse the Chilean sea bass fillets under cold water and pat them dry with paper towels. This helps to remove any excess moisture and ensures a better sear.
- Season both sides of the sea bass fillets generously with salt and pepper. This enhances the natural flavors of the fish.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully place the sea bass fillets in the skillet, skin-side down if applicable.
- Sear the fillets for about 3-4 minutes until the skin is crispy and golden brown. Avoid moving the fish around too much to allow a good sear to develop.
- While the fish is searing, wash the leeks thoroughly to remove any dirt or grit. Slice the leeks into thin rounds, using only the white and light green parts.
- After the sea bass has seared, gently flip the fillets over and add the sliced leeks and cherry tomatoes to the skillet. Drizzle the remaining tablespoon of olive oil over the vegetables and season with salt and pepper.
- Transfer the skillet to the preheated oven and roast for an additional 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The tomatoes should be blistered and the leeks tender.
- Once done, remove the skillet from the oven and let it rest for a couple of minutes. This allows the juices to redistribute within the fish.
- To serve, plate the roasted Chilean sea bass alongside the seared tomatoes and leeks. Drizzle any remaining pan juices over the top for added flavor.
- Enjoy your delicious roasted Chilean sea bass with seared tomatoes and leeks!
Tips
- Pat your sea bass fillets completely dry before cooking to achieve that enviable golden-brown sear.
- Use an oven-safe skillet to minimize dish washing and maximize flavor development.
- Don't overcrowd the pan—give your ingredients space to caramelize and roast properly.
- Choose fresh, high-quality sea bass for the best texture and taste.
- Let the fish rest after cooking to ensure juicy, tender results.
- For extra flavor, consider adding a splash of white wine or a squeeze of fresh lemon when roasting.
- Use only the white and light green parts of the leeks for the most tender and mild flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 95mg
