Pan Roasted Chilean Sea Bass with Red Pepper Sauce
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
2 Tbsp olive oil, divided
2 lbs Chilean Sea Bass
½ tsp salt and pepper, divided
1 shallot, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
¼ tsp crushed red pepper flakes
½ cup water
1 Tbsp balsamic vinegar
1 lemon, cut into wedges (if desired)
Instructions
Preheat oven to 450 degrees F.
Heat 1 tablespoon olive oil in a skillet over high heat. Once oil is hot, add shallot and red bell pepper, cook 6-8 minutes or until tender and beginning to char. Add garlic and crushed red pepper; cook 30-60 seconds or until fragrant.
Add water, stir, and cover skillet with a tight fitting lid. Turn heat to medium and allow to cook 5-7 minutes.
Transfer red pepper mixture to a food processor or blender, add balsamic vinegar and remaining ¼ teaspoon salt and pepper. Pulse until smooth and plate onto each of several shallow bowls for serving.
Meanwhile, heat remaining tablespoon of olive oil in a large skillet over high heat. Sprinkle flesh of fish with ¼ teaspoon salt and black pepper. Once oil is shimmering and hot, place fish flesh side down into the hot pan. Cook 5 minutes, flip to skin side, and cook an additional 4 minutes.
Place pan into the preheated oven for 5 minutes.
Place fish on the red pepper sauce and serve hot with lemon slices, if desired.