This Gordon Ramsay Chilean Sea Bass Recipe is a delicate and buttery recipe, which is made with a rich lemon beurre blanc sauce. It’s a quietly luxurious and impressive dish, ready in about 30 minutes.
Jump to RecipeGordon Ramsay Chilean Sea Bass Recipe Ingredients
For the Fish:
- 2 (170g / 6 oz) Chilean sea bass fillets
- Olive oil, for the pan
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Creole seasoning (or seasoned salt), to taste
For the Lemon Beurre Blanc:
- 60ml dry white wine (like Sauvignon Blanc)
- 22g white wine vinegar
- 22g minced shallots
- 15ml fresh lemon juice (or more to taste)
- 1 tsp lemon zest
- 15g heavy cream
- 85g cold unsalted butter, cubed
- Lemon wedges, for garnish
How To Make Gordon Ramsay Chilean Sea Bass
- Prep and Roast the Fish: Preheat your oven to 425°F (220°C). Lightly oil a baking tray. Pat the sea bass fillets completely dry with a paper towel and season them on all sides with salt, pepper, and Creole seasoning. Place the fish skin-side down on the tray and bake for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
- Start the Sauce Reduction: While the fish bakes, combine the white wine, vinegar, and minced shallots in a small saucepan. Bring to a simmer over medium heat and let it reduce until there is only about 2 tablespoons of liquid left.
- Finish the Beurre Blanc: Stir the lemon juice, lemon zest, and heavy cream into the reduction. Reduce the heat to the lowest possible setting.
- Emulsify the Butter: Begin whisking in the cold butter, one cube at a time, waiting for each piece to almost fully melt before adding the next. Continue this process until all the butter is incorporated and the sauce is smooth and creamy. Do not let the sauce boil.
- Serve: Let the roasted fish rest for 2-3 minutes. Plate the fillets, spoon the warm beurre blanc sauce over the top, and serve immediately with lemon wedges.
Recipe Tips
- How do I prevent the beurre blanc from splitting? This is the most crucial part of the recipe. The key is to add the cold butter to the warm (not hot) reduction over very low heat. Whisking constantly helps emulsify the butter into the sauce. If it gets too hot, it will break.
- Why rest the fish after roasting? Letting the fish rest for a couple of minutes before plating is an important step. It allows the juices to redistribute throughout the fillet, ensuring the fish is moist and tender, not dry.
- What’s the best pan for the sauce? A small, heavy-bottomed saucepan is best for making a delicate sauce like beurre blanc. It gives you more control over the temperature and the rounded sides make it easier to whisk continuously.
- How do I know when the fish is perfectly cooked? The most accurate way to tell is with a digital thermometer—the internal temperature should be 145°F (63°C). Visually, the fish should be opaque and flake easily with a fork.
What To Serve With Chilean Sea Bass
This elegant fish dish with its rich sauce pairs perfectly with simple, refined sides.
- Steamed or roasted asparagus
- Creamy mashed potatoes or a simple rice pilaf
- Sautéed spinach with garlic
- A glass of the same dry white wine used in the sauce
How To Store Chilean Sea Bass
- Best Served Fresh: This dish is at its absolute best when the fish is fresh out of the oven and the sauce is freshly made.
- Refrigerate: Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Reheat: Reheat the fish gently in a 350°F oven. Beurre blanc is notoriously difficult to reheat as it can split easily. Warm it in a saucepan over the lowest possible heat, whisking constantly. Do not let it get too hot.
Chilean Sea Bass Nutrition Facts
- Calories: 262 kcal
- Protein: 35g
- Carbohydrates: 5g
- Fat: 10g
- Saturated Fat: 5g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
What is a beurre blanc sauce?
Beurre blanc (u0022white butteru0022 in French) is a classic hot butter sauce made by emulsifying cold butter into a reduction of vinegar, white wine, and shallots. It’s rich, tangy, and creamy.
Can I use a different kind of fish?
Yes. While Chilean sea bass is prized for its buttery texture, this recipe would also be delicious with other firm, flaky white fish like halibut, cod, or mahi-mahi.
Can I make the sauce without wine?
The wine and vinegar reduction is the traditional base for a beurre blanc. You could substitute the wine with an equal amount of chicken or vegetable stock, but the final sauce will lack the characteristic tangy acidity.
Try More Recipes:
Gordon Ramsay Chilean Sea Bass Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy2
servings10
minutes20
minutes262
kcalDelicate, buttery sea bass roasted to perfection and finished with a rich, tangy lemon and white wine butter sauce (beurre blanc).
Ingredients
2 (170g) Chilean sea bass fillets
Olive oil, salt, pepper, Creole seasoning
Sauce: 60ml dry white wine, 22g white wine vinegar, 22g minced shallots, 15ml lemon juice, 1 tsp lemon zest, 15g heavy cream, 85g cold butter.
Directions
- Preheat oven to 425°F (220°C). Season the fish and bake for 15–20 minutes, until it reaches 145°F (63°C).
- While the fish bakes, make the sauce. In a small saucepan, reduce the wine, vinegar, and shallots until about 2 tablespoons remain.
- Stir in the lemon juice, zest, and cream.
- Reduce the heat to the lowest setting. Whisk in the cold butter, one piece at a time, until the sauce is smooth and creamy. Do not let it boil.
- Season the sauce to taste.
- Let the fish rest for 2-3 minutes.
- Plate the fish, top with the warm beurre blanc sauce, and serve immediately.
Notes
- Do not multitask when making the beurre blanc; it requires your full attention to prevent it from splitting.
- Use a digital thermometer for perfectly cooked fish.
- Taste the sauce after each addition of butter to build a balanced flavor.
- For the best results, use a high-quality dry white wine like Sauvignon Blanc.
