Chilean sea bass with lemon, dill & caper sauce
Pan-seared Chilean sea bass is seared on the stove, finished in the oven and draped with a quick wine, butter, lemon, dill & caper sauce. Finished in under 30 minutes, you will think you are eating...
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Cooking tools:
- Oven
- Skillet
- Saucepan
- Whisk
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Paper towel
- Tongs
- Spatula
- Plate
- Serving platter
- Kitchen towel
Ingredients
- 3/4 cup white wine
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- 3 T fresh lemon juice and zest of one lemon
- 3 T unsalted butter
- 2 T fresh dill, chopped, divided
- 2 T capers, drained
- 2 T grape seed oil, or other oil with a high smoke point
- 2 pounds Chilean sea bass filets about 1 1/2″ thick, skin removed
- Salt
- pepper
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