Chilean Sea Bass
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flaky baked Chilean sea bass finished with a beurre blanc cream sauce infused with white wine, lemon, and shallots. Ready in under 30 minutes, this dish is both elegant and easy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 fillets Chilean sea bass ((about 5-6 ounces each))
- Creole seasoning ((or salt and pepper to taste))
- ¾ cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoon heavy cream
- 1 teaspoon garlic, (minced)
- 1 tablespoons shallots, (very finely minced (or white onion))
- 4 ounces unsalted butter, (cold and cut into 1-inch cubes)
- 1 pinch cayenne pepper
- 1-2 tablespoons parsley, (minced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 680mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 56mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.