RECIPESPRODUCTSPANTRYSHOPPING
Tried and True Recipe

Chilean Sea Bass with Beurre Blanc

Chilean sea bass with beurre blanc is served with fingerling potatoes and sugar snap peas for a beautiful dinner.
5
26
12
55 min
TOTAL TIME
1556
CALORIES
$10.43
PER SERVING
Chilean Sea Bass with Beurre Blanc
Ingredients
15 INGREDIENTS
2 SERVINGS
Chilean Sea Bass
1/2 lbs chilean sea bass
Heavy Cream
1/4 cup heavy cream
Butter
2 tbsp butter
Sugar Snap Peas
6 oz sugar snap peas
Black Peppercorns
10 whole black peppercorns
Microgreens
microgreens
Salt And Pepper
salt and pepper
to taste
Olive Oil
2 tbsp olive oil
Salt And Cayenne Powder
salt and cayenne powder
to taste
White Wine Vinegar
1/4 cup white wine vinegar
Unsalted Butter
6 oz unsalted butter
Sea Scallops
6 whole sea scallops
Shallots
2 small shallots
Fingerling Potatoes
6 whole fingerling potatoes
Dry White Wine
1/4 cup dry white wine
Directions
22 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
View Directions on Tried and True Recipe
Health Info
Macros
100g
CARBS
109g
FAT
39g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
110 Recipes for Sea Bass Dish
Air Fryer Miso Glazed Chilean Sea Bass
11
25 min
26
Air Fryer Miso Glazed Chilean Sea Bass
Wild Chilean Sea Bass Recipe with Spinach & Mushrooms
15
45 min
1
Wild Chilean Sea Bass Recipe with Spinach & Mushrooms
Chilean Sea Bass with Mango Salsa
14
22 min
1
Chilean Sea Bass with Mango Salsa
Pan Seared Chilean Sea Bass
14
40 min
4
Pan Seared Chilean Sea Bass
Chilean Sea Bass with Beurre Blanc
15
55 min
39
Chilean Sea Bass with Beurre Blanc
Sea Bass Recipe
9
15 min
37
Sea Bass Recipe
Pan- Fried Sea Bass
7
35 min
2
Pan- Fried Sea Bass
Best Chilean Sea Bass
10
20 min
Best Chilean Sea Bass
Frequently Asked Questions
How can I tell when the Sea Bass is done cooking?
What's the best way to remove the scales from a Sea Bass?
How can I get rid of the fishy smell from the Sea Bass?
What should I marinate my Sea Bass with?
How long should I marinate the Sea Bass?
Can I grill Sea Bass?
What pairs well with Sea Bass for a balanced meal?
Should I remove the skin before cooking Sea Bass?
What kind of white wine is good for making a sauce for Sea Bass?
My Sea Bass dish turns out dry. What's the secret to making it moist and flaky?