Chilean Sea Bass

Chilean Sea Bass

Fresh lemon, briny capers and herbaceous dill come together as a mouthwatering addition to delicate and buttery fillets of Chilean Sea Bass. Effortlessly simple and elegant, this dish is ideal for dinner parties, a romantic dinner for two or even a quick weeknight meal.

  • 2 Medium-Sized Chilean Sea Bass Fillets, Skinless
  • 1 Tbsp. Sicilian Lemon Aged White Balsamic Vinegar
  • 4 Tbsp. Cucumber and Dill Relish
  • 2 Tbsp. Robust Extra Virgin Olive Oil


Preheat oven to 375°F.

Heat skillet over medium-high heat and add Extra Virgin Olive Oil.

Liberally season fillets with salt and pepper.

Once oil is shimmering, place fillets in skillet. Sear each side for 3 to 4 minutes.

Transfer fillets to a baking sheet and top with Dill and Caper Relish and Lemon White Balsamic.

To finish, bake fillets in the oven for 5 minutes or until they flake easily with a fork.

Let fillets rest for 3 minutes and serve.

Serves 2

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