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Chilean Sea Bass with Beurre Blanc

Chilean sea bass with beurre blanc is served with fingerling potatoes and sugar snap peas for a beautiful dinner.
4.12 from 36 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2
Calories: 806kcal


  • Medium pot
  • Small pot
  • Fine mesh sieve
  • Skillet


  • ½ pound Chilean sea bass or another firm white fish such as cod, halibut, or flounder
  • 6 sea scallops muscle removed
  • 6 fingerling potatoes gold or red; halved lengthwise
  • 6 ounces sugar snap peas trimmed and halved or cut into thirds
  • Salt and pepper to taste
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • Sunflower microgreens or any other microgreen or parsley, for serving

Beurre Blanc:

  • ¼ cup dry white wine
  • ¼ cup white wine vinegar
  • ¼ cup heavy cream
  • 2 small shallots peeled and minced
  • 6 ounces unsalted butter cubed and chilled
  • 10 black peppercorns
  • Salt and a touch of cayenne powder to taste


Boil the Potatoes:

  • Add the potatoes to a medium pot and cover with water and season with salt. Bring to a boil and cook for 15 minutes or until just under fork tender. Add the sugar snap peas and boil for 2-3 more minutes. Drain and keep warm.

Make the Beurre Blanc Sauce:

  • In a small saucepan, add the shallots, white wine, white wine vinegar, and black peppercorns. Bring to a boil and reduce heat to medium and cook for 5 minutes or until the liquid has reduced to about 2 tablespoons.
  • Add the heavy cream and whisk to combine. Add the butter, one or two cubes at a time, whisking with a flat sauce whisk after each addition until all the butter has been added and the sauce is thick and velvety. Season with salt, pepper, and a touch of cayenne to taste.
  • Strain the sauce into a bowl through a fine mesh sieve and keep warm. Note: you may need to whisk the sauce to reincorporate the ingredients before serving.

Make the Fish and Scallops:

  • Heat 1 tablespoon of butter and 1 tablespoon of oil to a medium skillet over medium-high heat until the butter is frothy and melted. Add the fish, skin-side down, and cook for 5-7 minutes or until the skin is very crispy. Gently flip and cook for an additional 5-7 minutes or until the fish reaches 135ºF. Transfer to a plate and cover with aluminum foil to rest for 5 minutes.
  • While the fish is resting, heat the remaining butter and olive oil in the same skillet. Add the scallops and cook, without moving, for 1 1/2 minutes per side. Remove from heat.

To Serve:

  • Divide potatoes and sugar snap peas between plates. Place a filet of fish on top and arrange the scallops beside the fish. Spoon the beurre blanc sauce over top and garnish with microgreens. Enjoy with the remaining white wine!


Calories: 806kcal | Carbohydrates: 39g | Protein: 32g | Fat: 56g | Sodium: 380mg | Fiber: 6g | Sugar: 5g | Vitamin C: 84mg
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