"Surprise Your Taste Buds: Easy Ruth's Chris Chilean Sea Bass with a Buttery Twist"

Simple Recipe Box

Hello, culinary enthusiasts! Welcome back to the Simple Recipe Box podcast. I’m your host, Ben Harper, and today, we’re diving into a seafood delight that’s sure to impress at your next dinner party – the Ruth's Chris Chilean Sea Bass with a Buttery Twist.

Now, if you’re thinking, “Seafood is tricky,” let me assure you, this recipe is straightforward and absolutely delicious. Let’s start with what you’ll need.

First off, grab four 6-ounce Chilean sea bass fillets. Make sure they’re skinless for the best texture. You’ll also need some basic pantry items: olive oil, garlic, fresh lemon juice, Dijon mustard, fresh parsley, and of course, salt and pepper for seasoning.

For that buttery twist, you’ll prepare a lemon butter sauce with unsalted butter, more lemon juice, a bit more Dijon mustard, a dash of paprika, and additional fresh parsley. Simple ingredients that pack a punch!

Now, let’s get cooking. Preheat your oven to 400°F. While that’s warming up, mix together olive oil, minced garlic, lemon juice, Dijon mustard, and chopped parsley in a bowl. Season this marinade with salt and pepper, then generously brush it over both sides of your sea bass fillets. If you have time, let them marinate in the fridge for about 30 minutes to enhance the flavors.

Place these fillets on a baking sheet lined with parchment paper – this prevents sticking and helps with cleanup. Pop them in the oven and bake for about 12 to 15 minutes. What you’re looking for is the fish to reach an internal temperature of 145°F. This ensures it’s perfectly flaky and cooked through.

While our sea bass bakes, let’s whip up that delicious lemon butter sauce. In a small saucepan, melt your butter over medium heat, then whisk in lemon juice, mustard, paprika, and season with salt and pepper. Let this simmer for a few minutes until it thickens slightly.

Once your sea bass is cooked, it’s time for the magic touch. Drizzle or brush that rich lemon butter sauce over the fillets and pop them back in the oven for just a couple more minutes. This last step gives a lovely caramelized finish that’s absolutely mouthwatering.

And there you have it, folks – a Ruth's Chris specialty right in your own kitchen. Serve this exquisite dish with a side of roasted vegetables or a light salad, and you’ve got a meal that’s both satisfying and elegant.

Before we wrap up, a quick tip on storage: if you have leftovers, store them in an airtight container in the fridge. They’ll keep for up to three days. To reheat, simply warm them in the oven to retain that wonderful texture.

That’s all for today’s episode. I hope you feel inspired to try this Chilean Sea Bass recipe. It’s a game-changer for any seafood lover. Thanks for tuning in, and remember, delicious doesn’t have to be complicated. Happy cooking, everyone!