Roasted Chilean Sea Bass with Basil Oil

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Recipe by Catherine Pla

Serves 4

Roasted Chilean Sea Bass with Basil Oil

This is an easy and elegant way to prepare thick white fish filets with minimal mess and hassle. The basil oil adds lovely flavor to the mild, buttery fish.

  • 1 1⁄2 lb chilean sea bass (or halibut, snapper, grouper)

  • 2 T avocado oil, divided

  • Kosher salt and black pepper

Basil Oil

  • 1⁄4 c extra virgin olive oil

  • 3 T basil leaves, rough chopped

  • Green part of 2 scallions, or a small bunch chives, chopped

  • Lemon wedges for serving

Preheat the oven to 400 degrees. Place the basil and scallions in the bowl of a food processor and pulse. Add oil through the feed tube to emulsify. Season with a little salt and pepper. Test for seasoning and consistency, adding more oil if needed, as well as salt and pepper. Strain through a fine sieve and reserve.

Pat fish dry and coat on both sides with avocado oil. Season fish on both sides with salt and pepper.

Heat remaining tablespoon oil in a large heavy skillet over medium-high heat. Add fish in a single layer and let cook undisturbed for 4 to 5 minutes until side one is evenly browned.

Turn fish over and transfer the pan to the oven. Roast for 8-10 minutes, depending on the thickness of the filets. Fish should flake when gently probed. Transfer to a warmed platter or serving plates.

Spoon basil oil over fish. Serve with lemon wedges.

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