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11Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3/4 cup white wine
- 2 cloves garlic (finely chopped)
- 1 shallot (medium, finely chopped)
- 3 Tbsp. fresh lemon juice (and zest of one lemon)
- 3 Tbsp. unsalted butter
- 2 Tbsp. fresh dill (chopped, divided)
- 2 Tbsp. capers (drained)
- 2 Tbsp. grape seed oil (or other oil with a high smoke point)
- 2 lb. filets (Chilean sea bass, about 1½" thick, skin removed)
- salt
- pepper
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium660mg28% |
| Potassium360mg10% |
| Protein3g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Deanna 3 years ago
Excellent dish! My new favorite way to make Chilean Sea Bass. So many flavors along with buttery fish. Will definitely make again.
Kimberlyn Dennis Smith 4 years ago
This was delicious and easy to make. I didn’t have capers but made it anyways and my family enjoyed it. Personally, I thought it was a too lemony with the lemon juice AND lemon zest. Next time I’ll omit the lemon zest. I enjoy the taste of Chilean sea bass on its own so I don’t want to overpower it with lemon. Definitely adding this recipe to my toolbox.
pat mass 5 years ago
Amazing! I will definitely make this again. The sauce was very tasty. I paired with asparagus and risotto.
Marie B. 6 years ago
I didn’t have any dill, but the recipe turned out well. It was easy to make. I paired it with a lemon orzo and Caesar salad.