Sea bass is definitely at the top of my list for favorite food contenders. Given that hot dogs and Kraft macaroni and cheese dominated the top of that list for a solid part of my childhood, this is a big step. But sea bass is light, flaky, naturally buttery and melts in your mouth – how can you say no that?
I know, I know – it’s not an everyday of the week recipe because of the price of sea bass. But friends, if you’re looking for a special occasion recipe, look no further. Drop everything you’re doing, walk run to the grocery store, and pick up a few gorgeous filets of sea bass. And this sauce? SO good. Is it just because I’m a sauce-a-holic? Maybe… No way. It truly complements this fish faultlessly: it’s a mild accompaniment that doesn’t overpower the filet – Instead, it really brings out the creamy, buttery texture of this fish. I won’t take up any more of your precious time that you could be cooking this, so let’s get started.
Chilean Sea Bass with Brandy Creamed Leeks and Mushrooms
- 2 Chilean sea bass filets, about 4 ounces each
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 leek, white and light green parts thinly sliced
- 4 ounces assorted mushrooms (I used cremini, shiitake and oyster)
- 1 clove garlic, minced
- 1 tablespoon fresh thyme
- 1/2 cup heavy cream
- 1/2 cup brandy
Let’s start by preheating the oven to 425 degrees. Season the sea bass filets with salt and pepper.
Heat 1 tablespoon butter and 1 tablespoon of olive oil in a large saute pan over medium heat. Once hot, add the thinly sliced leeks stirring occasionally, about 5-7 minutes.
Once the leeks begin to brown, deglaze the pan with 1/4 cup brandy. Let simmer for 1-2 more minutes.
Add your mushrooms, garlic and thyme to the pan and saute for an additional 5 minutes (brandy should be absorbed by this point).
Add the remaining 1/4 brandy and the 1/2 cup of cream. Season the sauce with salt and pepper. Turn heat to low and let simmer for a few minutes while preparing your sea bass, stirring occasionally.
In a separate, oven-proof saute pan, add your remaining tablespoon of butter and olive oil over medium-high heat. Once melted, add your sea bass filets skin-side down for about 3.5 minutes.
Then, flip the filet turning it face down and sear for an additional minute, creating a golden-brown crust on your sea bass.
Next, transfer to the preheated oven for about 2 1/2 minutes. Remove from the oven and plate with your delicious brandy creamed leeks and mushrooms and enjoy [with your wine, obviously].
Garnish with your leftover thyme if so desired.
Cheers!
