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Chilean Sea Bass with lemon caper sauce & cucumber
CHILEAN SEA BASS WITH LEMON CAPER SAUCE & CUCUMBER

Simply prepared King of Fish - Chilean Sea Bass - with Great Vegetable side

Total time
30 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 1 12 lbs Chilean Sea Bass cut into 4 servings, skin-on
  • 4 Tablespoons white flour
  • 1 12 Tablespoons olive oil
  • 2 Tubs lemon butter caper sauce
  • sea salt
  • black pepper
  • 2 cucumber(s) Sliced into ribbons with a vegetable peeler
  • 2 tomato(es) quartered
  • 2 Tablespoons olive oil
PREPARATION
  • Preheat oven 375 degrees Fahrenheit
  • Dust Chilean sea bass lightly with flour. In a non stick skillet, add 1 tablespoon olive oil on high heat. Sear for 1 minute per side or till it turns slightly golden brown.
  • Transfer skillet to oven for 15-18 minutes or until fish is flaky.
  • Transfer lemon butter caper sauce to a large ramekin and place in a sauce pan filled with water halfway up the ramekin to make a bain marie.
  • Take care that the water does not run into the ramekin. Bring water to a boil and let it simmer until the sauce warms up.
  • Cook’s tip: The sauce is delicate and should be watched carefully so that it doesn’t scorch. If it gets too hot and separates, add a little cream and whisk till it holds together again. If separation continues, sprinkle in some white unbleached flour and keep whisking till it binds. Repeat if required.
  • For the Salad:
  • Cut the ends off the cucumbers and using a vegetable peeler, carefully slice lengthways creating ribbons.
  • In a small bowl combine apple cider vinegar, sugar and olive oil and whisk to make dressing. Marinate cucumber ribbons for 15 minutes.
  • To serve, roll up ribbons and top with a tomato quarter. Sprinkle with sea salt.

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