Pan-Seared Chilean Sea Bass with Shiitake Mushrooms

Elevate your dining experience with this exquisite dish of pan-seared Chilean sea bass served alongside a flavorful medley of shiitake mushrooms, delicately infused with Cognac and finished with a velvety butter sauce. A symphony of elegant flavors awaits.

Ingredients

For the Sea Bass and Shiitake Mushrooms
2	sea bass fillets (Chilean)
	flour, for dredging
2	tablespoons olive oil
1	cup shiitake mushrooms, stems removed, coarsely chopped
1	shallot, finely chopped
	salt and pepper, to taste
2	ounces cognac
¼	cup dried currants
½	cup chicken stock
1	teaspoon unsalted butter, cold

Instructions

• For the Sea Bass and Shiitake Mushrooms

  1. Preheat the oven to 400°F (200°C). Preheat an ovenproof skillet over high heat.
  2. Lightly dredge the sea bass fillets in flour, shaking off any excess. Add olive oil to the skillet and place the fillets skin side up. Sear until golden brown, then flip the fillets and add the shiitake mushrooms. Cook until mushrooms are slightly wilted, then add shallot and season with salt and pepper.
  3. Remove the skillet from heat and deglaze with Cognac. Add currants and return to heat, allowing the Cognac to reduce. Pour in chicken stock and transfer the skillet to the oven. Bake for 8-10 minutes until the fish is tender.
  4. Place each fillet on a plate and return the skillet to high heat. Reduce the sauce by half, then add cold butter, stirring until melted and incorporated. Spoon the sauce over each fillet before serving.

Aug 10, 2024