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Recipe of the Month

Chilean Sea Bass with White Wine Sauce

  • 4 - 5 ounce pieces of skinned Chilean Sea Bass

  • 1/2 cup halved cherry tomato

  • 1 tablespoon diced garlic

  • 1/4 cup diced sweet onion

  • 1/4 cup sliced calamata olives

  • 1/2 cup white wine

  • 1/8 cup pine nuts toasted

  • 1 tablespoon chopped basil

  • kosher salt and ground black pepper

  • 1/4 cup extra virgin olive oil


  • Turn your oven on 350F convection

  • Get a large saute pan and place on stove over medium high heat

  • Add the olive oil and get hot

  • Season the fish with salt and pepper on both sides

  • When the pan is hot add the fish one piece at a time

  • Allow the fish to salute and become golden before flipping and sautéing again on the other side

  • Remove the fish and lower the heat, put fish on a sheet tray with wax or parchment paper

  • Put the fish into the oven for 10 mins and check to see if cooked through after

  • Meanwhile, add the diced onion to the hot pan and saute, season with salt and pepper

  • Next add in the tomatoes, pine nuts, and the olives and saute.

  • Add in the garlic and cook for 1 more minute

  • Deglaze the pan with the white wine until reduced

  • Add in the fresh basil and season again to taste

  • Remove fish from the oven and plate with hot sauce.

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