Roasted Chilean Sea Bass with Chive Oil


Sea bass is incredibly moist and doused in this chive oil infusion its flavors pop out in the most pure and delicious way.


1⁄4 c
Fresh Chives (Roughly Sliced)
1⁄3 c
Olive Oil (Extra Virgin)
1 pn
Kosher Salt
1 pn
Black pepper (Freshly Ground)
32 oz
Chilean Sea Bass (cut into four 8 ounce fillets around 1 inch thick)


1. Preheat oven to 400 degrees F
2. Place the chives in a food processor. Turn on the processor and add the oil through the feed tube in a thin, steady stream. Season with salt and pepper. Stop to taste, adjust if necessary, adding more oil, chives, salt, or pepper as desired. Strain the oil through a fine-mesh strainer into a bowl and preserve.
3. Place the sea bass in a saute pan or roasting pan just large enough to fit the fillets. Drizzle them with some of the chive oil and season with salt and pepper. Roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. For 1-inch-thick fillets, expect it to roast for about 9 minutes.
4. Transfer the sea bass to serving plates and sprinkle it with the chive oil.

Recipe type

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