Ina Garten Chilean Sea Bass

Step 1

Heat the oven up to 425 F before getting started. Take your sea bass and make sure you sprinkle it generously with salt and pepper, then give each piece a nice dusting of flour – shaking off any remaining particles.

Step 2

In a large oven-safe skillet, heat 2 tablespoons of butter until the foam dissipates. Place your fillets in and cook for 2 minutes on each side to create a delightful golden-brown color.

Step 3

Move the pan to the oven and bake for 12-15 minutes until the fish is fully cooked.

Step 4

Melt 2 tablespoons of butter in a sauté pan over medium-low heat and add shallots and garlic. Cook for 5 minutes, stirring occasionally until the shallots are soft and translucent. Stir in chicken stock, Dijon mustard, honey, and soy sauce then reduce the heat to low. Simmer for another 5 minutes until the liquid has reduced by half.

Step 5

Once you turn off the heat, stir in the butter and parsley that’s left; season to preference. Present your sea bass hot with a dollop of sauce on top.