When I saw this beautiful fresh piece of Chilean Sea Bass at the store, I knew it will result a wonderful dish. This fish has such a rich sweet flavor, and a silky yet firm texture, that can be best described as “buttery”.
As I wrote in THIS former post, Chilean Sea Bass is the commercial name for the Patagonian Toothfish, which is a type of cod. In that recipe, I’ve paired it with the light and fresh flavors of lime and olive oil. The result was perfect for summer. Alas, the weather outside is now far from summery, and so I had to come up with a “warmer” (i.e, heavier) preparation.
Bearing in mind the “buttery” texture of the fish, I’ve decided to use butter as a base for a tasty and crunchy topping. Crispy chopped bacon and pecans were added to the butter, along with some fresh thyme, maple syrup and mustard. For the cooking liquids I chose white wine combined with Grand Marnier, an orange flavored liquor.
In order to keep the topping crunchy, I’ve decided not to cover the dish while baking. However, as the pieces were quite thick, I’ve made a few small horizontal cuts in each, in order to enable the steam to cook the fillets evenly from inside, by the time the topping is golden and crunchy.
The result is a wonderful mix of flavors and textures; the butter melts over the fillet, keeping it moist, the topping adds a salty, slightly sweet, smoky-nutty crunch, while the thyme, wine and Grand Marnier add wonderful aroma.
No doubt this is a dish I’ll be making again. I hope you’ll enjoy it as well.
Makes: 2
Prep time: 15 minutes
Baking time: about 25 minutes
Ingredients:
For the fish:
12 oz (340 grams) center cut boneless Chilean Sea Bass, cut in two, at room temperature
Fresh thyme sprigs
¼ cup Grand Marnier liquor
¼ cup fruity white wine
½ tsp salt
For the topping:
1.5 oz (40 grams) butter, soft
3 thin bacon strips, crispy cooked, chopped
1 tsp maple syrup or honey
1 tsp Dijon mustard
¼ cup chopped pecans
1 Tbs chopped fresh thyme
½ tsp salt
¼ tsp freshly ground black pepper
1. Preheat the oven to 420F (215C). Line a small pan with foil and baking paper. Pour in the Grand Marnier and wine. Sprinkle the salt over and scatter the thyme sprigs on. Place the fish on top, and make a few horizontal cuts in each fillet, with a small sharp knife (this will help cook the fish evenly). Dry the top with paper towel.
2. The topping: gently mix all the ingredients in a small bowl. Divide and spread evenly on top of each fillet.
3. Place the pan in the oven and bake for 5 minutes. Lower the oven temperature to 380F (195C) while the pan is still in the oven. Bake for 10 minutes. Turn the oven temperature up to 420F (250C), while the pan is still inside. Bake for 5 minutes. Turn off and leave in the oven for 5 minutes longer.
4. Serve warm, with thinly sliced roasted potatoes, as shown here, or with any other side dish you prefer.
What a wonderful meal. I love the topping I think it’s perfect with the fish. You describe the texture and flavor perfectly.
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Thank you Suzanne. I really enjoyed the results and am glad to share. 🙂
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Ugh..I almost bought sea bass at the fish market yesterday…wouldn’t that have been perfect! This looks fabulous, Ronit. The flavors sound absolutely delicious. For now I’ll make my halibut…but next week…Chilean Sea Bass here I come!!! Thanks for sharing your hunger inducing recipe. 🙂
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Thank you Nancy! 🙂
The topping will be good on any white firm fish.
I also used it on Crostini – with a bit of blue cheese on top. It was a hit! 🙂
Looking forward to your halibut recipe. 🙂
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Oh, my!!!!! What a feast for the eyes! Can only contemplate the deliciousness of it in real life.
Here we are – thinking about pancakes, potato/onion/ham patties, and poached duck eggs – and you provide that fabulous photo!
We don’t eat seafood anymore because of Fukushima, but I might give that delicious-looking combination a go on some boneless chicken thighs, or a bit of pork loin. Or would the extra butter make it too greasy on the thighs?
Virtual hugs,
Judie
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Thank you Judie – it so nice to have your enthusiastic comment! 🙂
The butter mixture can indeed be used for other preparations, as long as it doesn’t require too long baking/roasting. I suggest cooking the chicken/pork halfway through, and add the topping in the last 15-20 minutes.
I also tried the mixture over toasted baguette, with a bit of blue or goat cheese on top – great success…
Enjoy your pancake brunch. I’m sure it is superb! 🙂
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Finally used up all of the bacon in treats like this, but have a 24-oz. package of the thick-sliced kind that I will do up next. I’m thinking . . . cranberry relish and pecans with the butter, but leave out any extra sweetener, lest it burn instead of crisp up. I have some thighs already roasted in the freezer . . . I think I feel a dinner coming on.
Brunch featured (pseudo) Bananas Foster today. Pix soon! ;->
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Sounds good! 🙂
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Looks delicious and your sea bass perfectly cooked!
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Thank you! 🙂
The fish was so fresh, it was really amazing.
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Serious delish!!
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Thank you! 🙂
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The fish looks perfect! what a great meal. Love the topping, Ronit!
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Thank you Sandhya! 🙂
The topping really made the dish. I find it useful in other dishes as well. It’s a keeper! 🙂
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Thanks for the tip, Ronit! Loved the pearl onions too.
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This looks beautiful. How much of a difference do you think it would make to leave off the bacon – I was thinking about serving during Lent.
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The bacon adds a lot, but I think it would still be quite nice even without it. I’d maybe add a bit of smoked salt, to add that smoky aroma that the bacon brings. Hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Just hopped on to your page for a nosey and the first thing my boyfriend said when he saw this post?….’oh, wow!’ x
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Thank you! So nice to hear! 🙂
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My, that looks delicious!!!! Do you think the topping would work on salmon or trout?
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Thank you Marisa! 🙂
I think the topping would work well on trout or salmon. I’ll be happy to hear about the results. 🙂
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This looks amazing – can’t wait to make it. Do you have any other favorite side dishes you serve it with?
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Thank you Susan! 🙂
Other side dish that I like for such a dish are potato puree, polenta or Israeli couscous. I find their smooth texture works great with the crunchiness of the topping.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Oh my goodness, does you fish sound superb. Sea bass is truly a delicious fish and you have created a dish to really enhance its goodness.
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Thank you Karen! 🙂
It did end up as a very good combination. Definitely a keeper. 🙂
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oh good Lord–drooling! The textures look so lovely together–soft and smooth, then crunch. And the flavors–wow. Great dish 🙂
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Thank you LIz! 🙂
It’s really such a simple topping to make, yet so full of flavor and textures. I will definitely make it again.
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Hi Ronit! I like this alternative preparation for Chilean sea bass during winter months. Love pecans, love bacon. I remember your first recipe with the lime. Both delish!
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Thank you Jessica – I’m glad to hear! 🙂
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wow, simply damn delcious!!!
totatty gonna try this…
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Thank you Dedi. 🙂
I hope you’ll enjoy the results.
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Wow, this looks so delicious, Iove the bacon crust!! 😀
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Thank you Tamara! 🙂
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Delish! Def in the plans for fish night this week!
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Thank you Abbi! 🙂
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Oh my goodness! That crust is something awesome! Absolutely delicious fish! Well done, Ronit! 🙂
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Thank you Mila. The crust was really a hit worth trying! 🙂
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Looks so tempting and plated so well!
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Thank you Nisha, I’m glad you liked the dish. It was very tasty. 🙂
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wow, that looks good!
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Thank you Dawn, I’m glad you liked the dish. It’s one of my favorites. 🙂
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You can’t go wrong with sea bass and this recipe was absolutely delicious
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Thank you Rick, for taking the time to comment. I’m very glad to know you’ve enjoyed the dish. 🙂
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I have very little experience cooking fish. This is a fab recipe. I definitely am adding it to my “to make” list.
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Thank you Bernadette, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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