Chilean Sea Bass with Burst Cherry Tomatoes and Garlic
Ingredients:
Chilean Sea Bass and Lemon Herb Orzo Recipe
- 2 Chilean Sea Bass
- Salt and pepper
- 2 Tbsp Avocado Oil
- 1 Pint Cherry Tomatoes
-
4
Garlic Cloves thinly sliced
- 1/4 Tsp Red pepper flakes
- 2 Tbsp White wine
- Zest and juice of 1/2 lemon
- 2 Tbsp Basil or Parsley, chopped and cleaned
- 1 Cup Orzo
- 1 Tbsp Olive oil
- 2 Garlic clove minced
- Zest of 1 lemon
- 2 Tbsp Fresh parsley
- 1 Tbsp Fresh basil
- Salt and pepper to taste
- 1/4 Cup Grated Parmesan
Instructions
1. Prep the fish:
Pat fillets dry and season both sides with salt and pepper.
2. Sear the fish:
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear sea bass, skin-side down (or presentation side), for about 4 minutes. Flip and cook another 3–4 minutes until opaque and golden. Remove and set aside.
3. Make the tomato mixture:
In the same skillet, add the remaining olive oil. Toss in the garlic and red pepper flakes; cook for 30 seconds until fragrant.
Add cherry tomatoes and cook until they begin to burst—about 4–6 minutes. Use the back of a spoon to gently press some for extra juiciness.
Deglaze with wine or broth and let it simmer 1–2 minutes.
4. Finish & serve:
Add lemon zest and juice. Return the sea bass to the skillet for 1–2 minutes to warm through. Spoon tomatoes and juices over the top.
Sprinkle with chopped basil or parsley.
Instructions
1. Cook the orzo:
Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (about 7–9 minutes) until al dente. Drain and set aside.
2. Sauté garlic:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown.
3. Combine:
Add the drained orzo to the skillet with the garlic. Toss to coat in the oil and garlic.
4. Flavor it up:
Stir in lemon zest, lemon juice, chopped herbs, and a generous pinch of salt and pepper.
If using feta or Parmesan, stir it in now for a creamy-salty finish.
5. Finish:
Drizzle with a touch more olive oil before serving, and garnish with extra herbs or lemon zest if you’re feelin’ fancy.
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