Chilean Sea Bass with Potatoes and Herb Sauce

Servings: 4

Prep Time: 10 min

Cook Time: 10 min

Description

This Chilean Sea Bass with Potatoes and Herb Sauce is a vibrant, elegant dish that’s surprisingly simple to prepare. The buttery, flaky sea bass is seared to perfection—crispy on the outside and tender on the inside—while fingerling potatoes offer a satisfying, earthy base. What sets this recipe apart is the bright herb sauce, made from fresh cilantro, celery, and leek tops, which adds depth and freshness without overpowering the fish. A dollop of Greek yogurt and lightly blistered scallions finish each plate with a creamy tang and a hint of char. Whether you're new to cooking sea bass or looking for a refined weeknight dinner, this dish delivers bold flavor with minimal fuss.

Ingredients

Staples

0.333 cup Water
2 pinch Kosher Salt to taste

Spices And Herbs

2 pinch Ground Black Pepper to taste

Oils And Vinegars

2 tablespoon Olive Oil

Dairy And Eggs

0.5 cup Greek Yogurt

Seafood

16 ounce Chilean Sea Bass 4 4-ounce skin-on fillets

Produce

1 pound Fingerling Potato
2 cup Cilantro packed
1 whole Leek
0.5 whole Lemon juiced
2 stalk Celery roughly chopped
1 bunch Scallion

Nutritional

calories340

carbohydrates22g

protein30g

fat15g

Step by Step Instructions

1
Separate the dark green top from the white part of the leek. Set the white part aside for another use.
2
Roughly chop the dark green part of the leek and the celery.
3
In a blender, combine the chopped celery, dark green leek tops, packed cilantro, lemon juice, water, and a pinch of kosher salt. Blend until smooth.
4
Pour the blended mixture into a fine-mesh strainer set over a medium bowl. Let it sit, stirring occasionally, to allow the liquid to drain through. Discard the solids and set the herb liquid aside.
5
Bring a medium pot of salted water to a boil. Add the fingerling potatoes, reduce heat to a simmer, and cook for about 10 minutes or until fork-tender. Drain and set aside.
6
While the potatoes are simmering, pat the sea bass fillets dry with paper towels.
7
Season the non-skin side of each fillet with kosher salt and ground black pepper.
8
Heat the olive oil in a large skillet over medium-high heat.
9
Place the fillets skin-side down in the hot pan and cook for 4 minutes, or until the skin is golden and crispy.
10
Carefully flip the fillets and cook for an additional 2 minutes on the other side. Transfer the cooked fish to a plate and set aside.
11
Increase the heat to high and add the scallions to the same pan. Cook for about 1 minute, or until slightly blistered and charred.
12
To serve, divide the drained potatoes and herb liquid evenly among 4 bowls.
13
Top each bowl with a sea bass fillet, a dollop of Greek yogurt, and one or two blistered scallions.