Baked Chilean Sea Bass

Ingredients

For the Fish

• Olive oil, for the pan
• 4 Chilean sea bass fillets (about 6 ounces each)
• Kosher salt, to taste
• Black pepper, to taste
• Creole seasoning (or seasoned salt), to taste

For the Lemon Buerre Blanc

• 1⁄4 cup dry white wine
• 11⁄2 Tbs white wine vinegar
• 11⁄2 Tbs minced shallots
• 1 Tbs lemon juice, or more to taste
• 1 Tbs lemon zest
• 1 Tbs heavy cream
• 6 Tbs cold butter, cut into 1" pieces
• Lemon wedges, for garnish

Directions

1. Gather the ingredients.
2. Heat the oven to 425° F. Oil a broiler pan and rack or baking pan with olive oil.
3. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning.
4. Place the Chilean sea bass on the oiled broiler rack, skin-side down.
5. Bake the fish fillets at 425° F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145° F on an instant-read thermometer inserted into the center of a fillet.
6. While the fish is baking, prepare the lemon buerre blanc sauce. In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
7. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons. Add the lemon juice, zest, and heavy cream.
8. Remove the pan from the heat and whisk in 1 piece of the butter. Set it back over low heat and continue whisking until the butter has almost melted. Continue with the remaining pieces of butter until all are incorporated.
9. Taste and add salt and pepper, as needed. Whisk until well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80° F but no hotter than about 135° F — until serving time.
10. Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.