Follow these steps for perfect results
chives
sliced (1-inch-long pieces)
extra-virgin olive oil
coarse sea salt
freshly ground black pepper
Chilean sea bass
cut from the thickest part of the fillet, at room temperature
extra-virgin olive oil
for sprinkling on fish
Preheat the oven to 400 degrees Fahrenheit.
Prepare the chive oil: Place the sliced chives in a food processor.
Add the olive oil in a thin, steady stream while the processor is running.
Season the chive oil with salt and pepper to taste.
Strain the chive oil through a fine sieve into a bowl and reserve.
Place the Chilean sea bass fillets in a saute pan or roasting pan.
Sprinkle the sea bass with olive oil, salt, and pepper.
Roast in the preheated oven until the fish is cooked through but still moist in the center (approximately 9 minutes per inch of thickness).
Remove the sea bass from the oven and let it rest briefly.
Transfer the sea bass to serving plates and drizzle generously with the reserved chive oil.
Expert advice for the best results
Ensure the sea bass is at room temperature before cooking for even cooking.
Don't overcook the fish; it should be just barely cooked through in the center.
Adjust the amount of chives and olive oil in the chive oil to your preference.
Everything you need to know before you start
10 minutes
The chive oil can be made ahead of time and stored in the refrigerator.
Drizzle the chive oil generously over the sea bass. Garnish with a few extra chives.
Serve with roasted asparagus or a simple green salad.
Serve with quinoa or rice.
A crisp Sauvignon Blanc will complement the richness of the sea bass and the herbal notes of the chive oil.
Discover the story behind this recipe
Chilean sea bass is a popular seafood delicacy enjoyed worldwide.
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