Recipe: Pan-Roasted Chilean Sea Bass with Shallots and Shiitake Mushrooms
Pan-roasted Chilean Sea Bass with Shallots and Shiitake Mushrooms
This is a fast, easy, healthy, low-carb recipe that you can actually make on a weeknight. The photo above was taken right after we plated it!
Servings: 2
Total time: 20-25 minutes
Ingredients:
- ~1 lb (2 fillets) of chilean sea bass (substitute with black cod for lower cost)
- 1 tbsp canola oil
- 2 tbsp olive oil
- 3 medium-large shallots
- 1-1.5 cups shiitake mushrooms
- 0.25 cups of good quality white wine (stuff you would actually drink)
- 1 tbsp butter
- 2 tbsp parsley (optional)
- sea salt
- ground black peppercorns
Tools:
- 1 saute or saucepan, for the shallots and shiitakes
- 1 oven-safe saute pan, for the fish. (If you don’t have one, try the Calphalon One Infused Anodized 3-Quart Sauté Pan with Lid
, or you can just line a baking pan with aluminum foil and spray olive oil on it)
- 2 mixing bowls or containers
Instructions:
- Prepare shallots – slice off both ends of each shallot, and peel off the top layer, thinly slice each shallot crosswise and put in to a container
- Prepare mushrooms – wash the shiitakes thoroughly, remove the stems (which are too tough too eat), thinly slice each mushroom, and put in to a separate container.
- Prepare fish – wash and pat fish dry. Salt and pepper on both sides of the fillet.
- Heat olive oil in sautee/sauce pan on medium-high, wait until it’s hot. Then, add shallots and sautee until they turn clear, usually 2-3 minutes.
- Add shiitake mushrooms and butter, sautee a couple more minutes.
- Add white wine to deglaze and reduce the liquid on medium low heat until it thickens a bit, then remove from stove.
- Preheat oven to 450 degrees F
- Heat canola oil in the oven-safe sautee pan, wait until it’s hot because you want a nice sear on the fish.
- Add the fish to the pan, and sear for 3 minutes on one side, then 2 minutes on the other.
- Remove pan from stovetop and put it in the oven for 4-5 more minutes. If you’re using a toaster oven, transfer fish on to the aluminum foil.
- Add shallot and shiitake sautee to serving plate and then place the fish fillets on top. Sprinkle with chopped parsley to decorate!
Pair with roasted or grilled asparagus with lemon, and a nice chardonnay – we opted for a 2005 Chalk Hill Chardonnay from Sonom, California.
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