Categories  

                

Fish


4 Chilean sea bass fillets (each 5 to 6 ounces)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
2 leeks, thinly sliced
1/2 cup dry white wine
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
Lemon wedges, for serving

Caper Herb Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons capers, finely chopped
1 tablespoon minced shallot
2 teaspoons curry powder
1 teaspoon Dijon mustard
Zest of 1 lemon
Kosher salt

For the Chilean sea bass: Preheat the oven to 375 degrees F.

Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides from above with salt and pepper. Set aside.

For the caper herb butter: In a small bowl, mix the butter, capers, shallots, curry powder, Dijon, lemon zest and a generous pinch of salt. Set aside.

For the Chilean sea bass: To a heavy-bottomed ceramic skillet or baking dish, add the 2 tablespoons melted butter and then the fish fillets skin side down. Top each fish fillet with a generous pinch of leeks and a spoonful of the Caper Herb Butter.

Drizzle the white wine around the fish fillets. Cut a piece of parchment paper to fit the top of the skillet as a lid.

Bake until the fish is opaque and cooked through, 10 to 12 minutes. (Use a cake tester to test the doneness. When you insert the cake tester into the fish, place the tester on your skin; it should be comfortably warm.)

Serve each fillet garnished with a sprinkling of fresh chives, parsley and tarragon on top, and a lemon wedge.

Unrated