Chilean Sea Bass a la Plancha

Buttery, flaky sea bass with garlic parsley sauce

Chilean sea bass a la plancha delivers buttery, melt-in-your-mouth fish with an intensely savory golden crust. A warm garlic, lemon, and parsley pan sauce cuts through the rich fillets while steamed vegetables round out the plate. It is an impressive yet straightforward dinner that comes together in less than thirty minutes.

Ingredients

• 4 Chilean sea bass fillets (6 oz each)
• 3 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper
• 1 bunch broccolini, trimmed
• 1 cup baby carrots, trimmed

Instructions

1. Pat sea bass completely dry; season generously with salt and black pepper.
2. Steam broccolini and baby carrots for 5 minutes until crisp-tender; set aside.
3. Heat 2 tbsp olive oil on a plancha or cast-iron skillet over high heat.
4. Sear sea bass undisturbed for 4 minutes until a deep golden crust forms.
5. Carefully flip fillets and cook 3-4 minutes more until barely cooked through.
6. Sauté garlic in remaining olive oil off heat until fragrant and pale gold.
7. Stir chopped parsley and lemon juice into the warm garlic oil.
8. Plate sea bass over steamed vegetables and spoon garlic parsley sauce over top.

Nutrition

This recipe works out to about 334 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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