Well Seasoned Studio · by Ari Laing★ 5.0 (2)
Restaurant-Style Seared Chilean Sea Bass with Beurre Blanc
NUTRITION · PER SERVING10M COOK
CAL 32%·PRO 76%
CARBS 4G3% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 52G75% OF CAL
7G SAT45G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared Chilean sea bass with a crispy exterior and tender, flaky interior. Served with a rich, bright lemon beurre blanc, this is an elegant restaurant-quality dinner.
mainfrenchfish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 (6 oz) Chilean sea bass filets, (skin on)
- 2 Tbsp neutral oil
- ½ tsp Kosher salt
- A pinch of freshly ground black pepper
- Lemon wedges ()
- Chopped fresh parsley (optional)
- Lemon beurre blanc
At a glance
PER SERVING · TIME 10M
CAL 32%·PRO 76%
CARBS 4G3% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 52G75% OF CAL
7G SAT45G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 8m
- Sodium
- 367mg
- 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
- 702mg
- Calcium
- 65mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.