Chilean Sea Bass in Dill-Lemon Sauce

chilean sea bass dill lemon sauce 2 chilean sea bass dill lemon sauce 3

 

Chilean sea bass is one of my favorite fish. Before I became paleo I never ate fish, I was too afraid of it. Now it is a staple in my diet. The trick to making fish taste great really depends on how you flavor it. A great sauce or glaze can make all the difference in how your fish turns out. I based this recipe off one I found that uses canola oil. I gave it a couple tweaks to make it paleo-friendly (there’s a link to the original recipe at the bottom), although wine is technically not paleo. Use your own discretion when it comes to alcohol. I choose to drink wine on occasion and I’m fine with that. I used grass-fed butter to make my sauce, but if you can’t have dairy you can use ghee instead. If you’re not a seafood fan, trust me on this, you will love this recipe! You will feel like you’re eating at a restaurant yet in the comfort of your own home, doesn’t get any better than that! This goes great with my Roasted Duck Fat Potatoes and some brussels sprouts!

 

Easy- ****
Fast- ****
Spicy- no

Chilean Sea Bass in Dill-Lemon Sauce
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Chilean Sea Bass in Dill-Lemon Sauce
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat oven to 450 degrees
  2. Heat a large saucepan over high heat
  3. Add in the wine, shallots, and lemon juice
  4. Bring to a boil until reduced to about 1/4 cup
  5. Turn heat down to low
  6. Add in the butter, one piece at a time, and whisk after each one until fully melted
  7. Remove pan from heat and stir in dill, salt, and pepper
  8. Heat up olive oil in a cast iron skillet
  9. Once it's hot, add in the sea bass
  10. Cook for about 5 minutes on one side and flip
  11. Transfer to oven and cook for about 5 to 10 more minutes
  12. Remove from oven and plate the sea bass
  13. Top with sauce and garnish with fresh dill, if desired
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Hey you! My name is Jill and I'm a Nutritional Therapy Consultant. Since discovering paleo back in 2012, nutrition/wellness/fitness have become my passions. I used to be a cigarette smoker, fast food eater, and completely sedentary party girl. So, trust me, I've been there. I get it. I know change is hard. That's what I'm here for- to help you change your lifestyle & feel the best you possibly can!
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