This recipe is very simple and it allows the taste and texture of the Chilean Sea Bass to be retained. There is little sense in buying an expensive fish or meat for that matter and then covering it with a lot of herbs, spices and/or sauces.

Ingredients

• 2 tbsp olive oil
• 1/4 cup shallots, diced
• 8 oz Chantrelle mushrooms, sliced
• 14 oz of Chilean Sea Bass fillets, skin removed
• 1/4 cup Marsala wine
• 1/2 cup shrimp stock, diluted to a mild flavor
• 2 tbsp unsalted butter
• freshly ground black pepper
• 2 tbsp Italian parsley, chopped

Directions

1. Heat oven to 400° F.
2. Heat the olive oil over medium heat in an oven safe sauté pan. Place the Sea Bass in the sauté pan and cook for 2 minutes.
3. Gently flip the Sea Bass over and add the shallots and mushrooms to the pan, around the Sea Bass and let it cook for 5 minutes.
4. Place the sauté pan in the oven for about 4 minutes.

Note: Depending on the thickness of your Sea Bass Fillets you may have to leave them in the oven for a couple of more minutes.

5. Once the Sea Bass fillets are ready, remove them from the pan and place them on a plate.
6. Put the sauté pan on an element over medium heat, add the Marsala wine and deglaze the bottom of the pan with a wooden spatula. Cook until the wine is reduced to about half or less.
7. Add the shrimp stock and cook until it is reduced to about half or less.
8. Add the butter to the pan and stir until it is completely melted and incorporated into the mushrooms. Add salt and pepper to taste.
9. Place the Sea Bass back into the pan along with any juices left on the plate. Allow the Sea Bass to heat to serving temperature and then plate. Sea Bass on the plate, covered with half of the mushroom butter mixture and sprinkled with the chopped parsley.