Ruth's Chris Chilean Sea Bass Recipe
Hey there! Do you crave that delicious Chilean sea bass you get at Ruth's Chris but want to recreate it at home? Well, fret no more! This recipe will walk you through making this impressive dish yourself, and it's easier than you think.
Equipment
- A large skillet (preferably oven-safe)
- A spatula
- A small saucepan (optional, for the sauce)
- A baking sheet (optional, if your skillet isn't oven-safe)
Ingredients
- 2 (6-ounce) Chilean sea bass fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 clove garlic, minced (optional)
- 1 tablespoon capers, drained (optional)
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the sea bass fillets generously with salt and pepper.
- Heat the olive oil in your skillet over medium-high heat. Once hot, carefully place the sea bass fillets in the pan, skin-side down (if the skin is on).
- Sear the fish for 2-3 minutes per side, or until golden brown.
- Optional: If your skillet isn't oven-safe, transfer the sea bass to a baking sheet at this point.
- Add the butter to the skillet and let it melt. Swirl the pan to coat the bottom.
- Optional: Add the minced garlic to the pan and cook for 30 seconds, or until fragrant.
- Add the lemon juice and capers (if using) to the pan and simmer for a minute, scraping up any browned bits from the bottom.
- Optional: If you used a baking sheet, spoon some of the pan sauce over the fish.
- Place the skillet (or baking sheet) in the preheated oven and bake for 8-10 minutes, or until the fish is cooked through. The flesh should be opaque and flake easily with a fork.
- Remove from the oven and let the fish rest for a couple of minutes before serving.
- Plate the sea bass and spoon the pan sauce over the top. Garnish with fresh herbs (optional) and enjoy!