This caper-herb butter takes any fish or protein to another level. When selecting your fish, be sure to choose 4 fillets that are all the same thickness. That way, everything will finish cooking at the same time. The herb butter is extremely versatile, so feel free to swap out any soft herbs or citrus you have on hand.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 Chilean sea bass fillets (each 5 to 6 ounces) (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 2 leeks, thinly sliced
- 1/2 cup dry white wine
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh tarragon
- Lemon wedges, for serving
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 tablespoons capers, finely chopped
- 1 tablespoon minced shallot
- 2 teaspoons curry powder
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Kosher salt
Instructions
- For the Chilean sea bass: Preheat the oven to 375 degrees F.
- Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides from above with salt and pepper. Set aside.
- For the caper herb butter: In a small bowl, mix the butter, capers, shallots, curry powder, Dijon, lemon zest and a generous pinch of salt. Set aside.
- For the Chilean sea bass: To a heavy-bottomed ceramic skillet or baking dish, add the 2 tablespoons melted butter and then the fish fillets skin side down. Top each fish fillet with a generous pinch of leeks and a spoonful of the Caper Herb Butter.
- Drizzle the white wine around the fish fillets. Cut a piece of parchment paper to fit the top of the skillet as a lid.
- Bake until the fish is opaque and cooked through, 10 to 12 minutes. (Use a cake tester to test the doneness. When you insert the cake tester into the fish, place the tester on your skin; it should be comfortably warm.)
- Serve each fillet garnished with a sprinkling of fresh chives, parsley and tarragon on top, and a lemon wedge.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 449 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 26 g |
| Cholesterol | 129 mg |
| Sodium | 636 mg |
Reviews
An excellent dish. Easy to prepare and very flavorful. Chilean Sea Bass is expensive but well worth it!
It turned out wonderful. Got my husband liking fish. Use Mahi instead because that’s what I had on hand
i made this dish lasts night and it was so delicious! I used cod because that’s what I had. As another reviewer suggested, I reduced the curry by half and I felt that was just right. I left out the tarragon because I don’t like it. I also used thinly sliced vidalia onion instead of leeks, again, because that’s what I had. This was one of the most delicious meals I’ve ever tasted and an exciting new way to cook fish.
Made this with Halibut, it was very good. I cut the curry in half – my family hates curry but just half gave a little punch without really screaming curry. I also temp probed my fish. I love love this cooking method – seems very fool proof. It was an expensive dinner – $30/lb for the fish – but cheaper than dinner out and it was easy and felt like eating a fancy dinner out.
Made this last night. Outstanding!!! It’s now one of my favs. I followed the recipe 100%, paying $36.00 for 2 sea bass filets. It took longer to cook due to the thickness of the filets but turned out wonderfully! (I used a temperature probe and cooked to 140 degrees, I was shooting for 135.)
Next time I’ll try it with Halibut or cod, MUCH less expensive!!
Next time I’ll try it with Halibut or cod, MUCH less expensive!!
Looks so good. Nice instructions. Very easy