Heat oven to 425 F.
Oil a broiler pan and rack or baking pan with olive oil.
Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and our Creole seasoning.
Place the Chilean sea bass on the oiled broiler rack, skin-side down.
Bake the fish fillets at 425 F for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.
While the fish is baking, prepare the lemon buerre blanc sauce.
In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.
Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.
Add the lemon juice, zest, and the heavy cream.
Remove the pan from the heat and whisk in 1 piece of the butter.
Set it back over low heat and continue whisking until the butter has almost melted.
Continue with the remaining pieces of butter until all are incorporated.
Taste and add salt and pepper, as needed. Whisk until the well blended, to stop separating please keep warm until serving time.
Arrange the fish on plates and drizzle with the lemon buerre blanc.
Serve and enjoy!
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(can substitute other white fish)
For the Fish
- 4 6oz fillets of Chilean sea bass fillets
- Kosher salt (to taste)
- Black pepper (to taste)
- Creole seasoning (or seasoned salt, to taste)
For the Lemon Buerre Blanc
- 1/4 cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons shallots (minced)
- 1 tablespoon lemon juice (or to taste)
- 1 teaspoon lemon zest
- 1 tablespoon heavy cream
- 6 tablespoons butter (cold, cut into 1-inch pieces)
- Garnish: lemon wedges