Ina Garten Chilean Sea Bass: A Luxurious Seafood Delight You Can Make at Home
If you’re craving a restaurant-quality seafood dish with rich, buttery flavor and minimal effort, Ina Garten’s Chilean Sea Bass recipe is exactly what your dinner table needs. This elegant dish brings together the best of simplicity and sophistication—a hallmark of the Barefoot Contessa’s cooking style.
In this recipe guide, we’ll walk you through how to make a mouthwatering Chilean sea bass recipe inspired by Ina Garten, along with expert tips, wine pairings, variations, and serving suggestions. Whether you’re preparing a date night dinner or entertaining guests, this luxurious fish recipe will never disappoint.
Why Ina Garten’s Chilean Sea Bass is a Must-Try
Ina Garten, known for her refined yet approachable recipes, loves working with high-quality ingredients that speak for themselves. And few ingredients are more indulgent than Chilean sea bass—a flaky, buttery, melt-in-your-mouth white fish that practically cooks itself.
This recipe focuses on letting the fish shine with minimal ingredients and a classic French-style sauce that’s full of flavor but easy to prepare.
Ingredients You’ll Need
Here’s what you’ll need for the Ina Garten-style Chilean sea bass recipe (serves 2–4):
For the Sea Bass:
- 2 (6 to 8 oz) Chilean sea bass fillets
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 teaspoon lemon zest
For the Sauce (White Wine Lemon Butter Sauce):
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon fresh lemon juice
- ¼ cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon fresh parsley or dill, chopped (optional)
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C). Pat the sea bass fillets dry with paper towels. This ensures the surface browns beautifully when seared.
2. Sear the Fish
Heat a large ovenproof skillet over medium-high heat. Add olive oil and butter. Once the butter foams, gently place the sea bass fillets skin-side down (if the skin is still on).
Cook for about 3–4 minutes without moving the fillets to get a golden crust.
3. Roast to Perfection
Transfer the skillet to the oven and roast for an additional 5–8 minutes, depending on the thickness of your fish. The sea bass is done when it flakes easily with a fork and reaches an internal temperature of 130°F (54°C).
4. Make the Sauce
While the fish is roasting, prepare the sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter. Add chopped shallots and sauté until translucent, about 2 minutes.
Pour in the white wine and lemon juice. Let it simmer until reduced by half. Stir in the heavy cream and cook for another 2–3 minutes, until slightly thickened. Season with salt, pepper, and a sprinkle of lemon zest.
5. Plate and Serve
Remove the sea bass from the oven. Spoon the warm lemon butter sauce over the fillets, garnish with chopped parsley or dill, and serve immediately.
Tips for Cooking the Perfect Chilean Sea Bass
- Don’t overcook: This fish is rich and buttery but dries out quickly if overcooked. Use a thermometer for accuracy.
- Use high-quality wine: The sauce’s flavor depends on it—never cook with wine you wouldn’t drink.
- Let the fish rest: A brief rest of 2–3 minutes after cooking keeps it juicy and allows flavors to settle.
Wine Pairing Ideas
Chilean sea bass, especially in Ina Garten’s style, pairs beautifully with light, crisp white wines. Try these options:
- Sauvignon Blanc – Cuts through the buttery richness.
- Chardonnay (unoaked) – Complements the creamy lemon sauce.
- Pinot Grigio – Offers a refreshing contrast.
Side Dishes to Serve with Ina Garten Chilean Sea Bass
Balance the richness of the fish with fresh, vibrant sides:
- Garlic mashed potatoes or herbed couscous
- Roasted asparagus, green beans almondine, or sautéed spinach
- A light arugula salad with lemon vinaigrette
Variations of Ina Garten-Style Chilean Sea Bass
1. Mediterranean Twist
Swap the lemon sauce for a tomato-olive tapenade or caper butter sauce, and serve with orzo or couscous.
2. Asian-Inspired Version
Marinate the fish in a soy-ginger glaze and serve with jasmine rice and bok choy. Garnish with sesame seeds and scallions.
3. Herb-Crusted Sea Bass
Add a coating of fresh herbs, garlic, and breadcrumbs before roasting for an added crunch.
Why Chilean Sea Bass is Worth the Splurge
Although Chilean sea bass is often on the pricier side, its luscious texture and ability to absorb flavor make it a favorite for chefs—and home cooks looking to impress.
It’s rich in omega-3 fatty acids, low in mercury compared to other large fish, and incredibly versatile. When paired with Ina Garten’s elevated cooking style, you get the best of both health and indulgence.
Sustainability Note
Before purchasing, look for certified sustainable Chilean sea bass from the Marine Stewardship Council (MSC) to ensure you’re supporting eco-friendly fishing practices.
Frequently Asked Questions
Can I use another type of fish?
Yes. While Chilean sea bass is ideal for this recipe, you can substitute with halibut, cod, or black cod if needed.
Can I make this dairy-free?
Yes. Use olive oil or a dairy-free butter substitute for the pan-sear and coconut cream instead of heavy cream for the sauce.
Is the sauce optional?
Technically yes, but the lemon butter sauce truly elevates the flavor and complements the buttery fish. It’s worth the extra few minutes!
Final Thoughts
Ina Garten’s Chilean sea bass is the epitome of elegant home cooking. With its rich, flaky texture and vibrant lemon wine sauce, this dish is perfect for a cozy night in or an impressive dinner party centerpiece.
Whether you’re a seafood lover or simply looking to add more gourmet meals to your home repertoire, this dish is sure to become a go-to favorite.
So channel your inner Barefoot Contessa, pour yourself a glass of chilled white wine, and enjoy the luxury of Chilean sea bass—Ina Garten style—without leaving your kitchen.
