Skip to Content

Home » Main Dish » Baked Chilean Sea Bass with Black Truffle Beurre Blanc

Baked Chilean Sea Bass with Black Truffle Beurre Blanc

This post may contain affiliate links. Please read our disclosure policy.

Chilean sea bass is known for being a luxurious dish, often found on the menu at high-end restaurants.  This Baked Chilean Sea Bass with Black Truffle Beurre Blanc Sauce can be prepared at home and taste just as decadent as it does in the restaurants.  A thick, tender Chilean sea bass fillet in a puddle of velvety smooth, black truffle butter sauce and garnished with a slice of truffle and bits of pimento. 

Serving of Chilean sea bass on a puddle of black truffle beurre blanc sauce, garnished with parsley, chopped pimento and a slice of Oregon black truffle.

Whether you’re gearing up for a date night or treating yourself to a little something special, this baked Chilean sea bass will not disappoint!

Don’t be thrown off by how fancy the black truffle beurre blanc sauce sounds, it’s very simple to make and VERY delicious. The black truffle butter in the sauce brings the whole dish together and takes the tender, flaky baked Chilean sea bass over the top. If you’re looking to impress, this is definitely the right recipe for the job! 

Broiled Chilean Sea Bass on sheet pan

Even though its flesh is white like bass, it is not actually a sea bass. The true name is Patagonian toothfish and it is actually a species of cod. It was re-branded under the name Chilean sea bass in order to make it more marketable.

What is so special about Chilean Sea Bass

Chilean Sea Bass is deliciously luxurious. It is rich, buttery, flaky, and so tender it practically melts in your mouth. Since it is high in fat, it is difficult to over-cook so if you leave it on the heat a little too long it will still be moist and flakey.

Is There a Difference Between a Beurre Blanc Sauce and a Hollandaise Sauce?

Both sauces are luxurious, buttery French cuisine sauces. But there is a difference between a beurre blanc sauce and a hollandaise sauce.

Beurre blanc is emulsified with wine and lemon juice or vinegar. It usually has shallots or onions which gives it a little bit of texture. The French classic beurre blanc sauce does not have any cream, however, many chefs add a bit to help stabilize the sauce.

Hollandaise sauce is an emulsion of egg yolks, melted butter and lemon juice. It is generally smoother and thicker than a beurre blanc. Hollandaise sauce is one of the five mother sauces in French Cuisine.

Large Oregon Black Truffle sitting in uncooked rice
Whole Fresh Black Truffle

What You Need To Prepare This Baked Chilean Sea Bass Recipe

  • 2 Chilean Sea Bass Fillets
  • Olive oil
  • Salt and pepper
  • Slice of black truffle (optional)
  • 1 teaspoon olive oil
  • Shallot
  • White wine
  • Heavy cream
  • Black Truffle Butter 
  • White pepper

How To Make this Recipe:

Before we get started, you’re going to want to bookmark-pin this recipe.  This is a brief overview of the process but please scroll to the bottom of the page for the recipe card that gives full instructions and notes:

  1. Brush the fillets on all sides with olive oil and generously season with salt and pepper.  Place the fillets, skin side down on the wire rack and transfer to a 425°F preheated oven.  
  2. Bake the sea bass for 15-20 minutes until the fish flakes easily with a fork and an instant-read thermometer reads 145°F at the center of a fillet.  
  3. For a crispy crust on top of the fillets, turn the oven temperature to ‘broil’ and brown the fillets for 2-3 minutes.

While the fish is baking prepare the Black Truffle Beurre Blanc Sauce:

  1. Heat some olive oil in a small skillet.  Add the shallots and sauté until soft, do not let them brown.
  2. Pour the wine into the pan and let it reduce until it is just a film on the bottom of the pan.  Stir in the cream and reduce until thick.  
  3. Slide the pan off the heat and begin adding 1 or 2 cubes of butter while whisking the sauce.  Continue sliding the skillet on and off the heat at 10-second intervals to control the heat.  If the sauce becomes too hot the butter will separate and you will lose the emulsion
  4. Keep adding butter pieces, whisking, and sliding the pan on/off the heat until all the butter has been incorporated and the sauce is smooth and creamy.  
  5. Add salt and white pepper to taste. Transfer to a small pitcher or jar.  Set the jar of sauce in a bowl of hot tap water to keep warm while preparing the fish.
close up of a fork-bite of Chilean Sea Bass in a puddle of sauce, garnished with chopped pimento and a slice of black truffle
A thin slice of Oregon black truffle top a Chilean sea bass fillet

Tips for success

  • The fish filets we used were about 1-½ inch thick, so adjust the cooking time according to the thickness of your filets and cook until the internal temperature has reached 145°F. I actually cook the fish to a temperature between 135°F and 140°F for the best texture but food safety guidelines recommend a temperature of 145°F.
  • When cooking the sauce, keep the heat on low and continuously remove the skillet from the heat every 10 seconds while whisking the butter. If the sauce gets too hot, then the butter will separate.
  • The heavy cream is optional, but it helps keep the sauce from separating and makes this recipe so much easier.
  • I have had great success with keeping just ¼ of the skillet over the heat while whisking the butter. This gives it just enough heat to melt the butter without allowing it to separate.
  • If the sauce begins to separate, add a teaspoon of wine or another liquid while whisking vigorously. Once the sauce has come back together, continue adding the butter one cube at a time!

This special dinner of Chilean sea bass deserves a pairing with a good dry white wine. I would suggest a Sauvignon Blanc, Pinot Gris or Chardonnay.

Enjoy this amazing dinner! ♥️

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook * Instagram *  Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

Serving of Chilean sea bass on a puddle of black truffle beurre blanc sauce, garnished with parsley, chopped pimento and a slice of Oregon black truffle.

Chilean Sea Bass with Black Truffle Beurre Blanc Sauce

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A Silky Black Truffle Beurre Blanc Sauce surrounds a moist, flakey portion of Chilean Sea Bass and garnished with a slice of black truffle. This is an entree to be served on a special occasion! 

Ingredients

For the Chilean Sea Bass Fillets:

  • 2 Chilean Sea Bass Fillets, 1-1/2 inch thick, 6 oz. each
  • 1 tablespoon olive oil
  • salt and pepper
  • Slice of black truffle for garnish

For the Black Truffle Beurre Sauce

  • 1 teaspoon olive oil
  • 1 medium shallot, finely minced
  • 1 teaspoon lemon juice
  • 1/3 cup dry white wine
  • 2 tablespoons heavy cream
  • 4 ounces Black Truffle Butter
  • Coarse salt to taste
  • Pinch of white pepper

Instructions

For the Chilean Sea Bass:

  1. Preheat the oven to 425°F and set a wire rack over a baking sheet, coat with non-stick oil spray.
  2. Brush the fillets on all sides with olive oil and generously season with salt and pepper.  Place the fillets, skin side down on the wire rack and transfer to the preheated oven.  
  3. Bake the sea bass for 15-20 minutes until the fish flakes easily with a fork and an instant-read thermometer reads 145°F at the center of a fillet.  
  4. For a crispy crust on top of the fillets, turn the oven temperature to ‘broil’ and brown the fillets for 2-3 minutes.

While the fish is baking prepare the BlackTruffle Beurre Blanc Sauce:

  1. Brush the olive oil on the bottom of a small skillet set over medium-low heat.  Add the shallots and sauté until soft, do not let them brown.
  2. Pour the lemon juice and wine into the pan and let reduce to where it is just a film on the bottom of the pan.  Stir in the cream and reduce until thick. 
  3. Slide the pan from the heat and begin adding 1 or 2 cubes of butter while whisking the sauce.  Slide the skillet on and off the heat at 10-second intervals to control the heat. The temperature of the sauce should never go higher than 130°f. If the sauce becomes too hot the butter will separate and will lose the emulsion. 
  4. Continue adding butter, whisking, and sliding the pan on/off the heat until all the butter has been incorporated and the sauce is smooth and creamy.  
  5. Add salt and white pepper to taste and transfer to a small pitcher or jar.  Set the jar of sauce in a bowl of hot tap water to keep warm while the fish is baking.

To serve:

  1. Spoon a puddle of the black truffle beurre blanc sauce on each plate and place a fish fillet in the center of the sauce.  Garnish with chopped pimento, parsley, and a slice of black truffle.

Notes

  • Our fish fillets are 1-1/2 inches thick, adjust the cooking time according to the thickness of the fillets and an instant-read thermometer reads 145°f.
  • Adding the cream to the beurre blanc sauce is optional but it will keep the sauce from separating.
  • Keep the heat on low. Slide the skillet on and off the heat at 10 second intervals to control the heat while whisking the butter.  If the sauce becomes too hot the butter will separate and loose the emulsion.
  • I have had great results with leaving 1/4 of the skillet sitting on the edge of the heat while whisking the butter. There is just enough heat to melt the butter at a steady rate.
  • If your sauce begins to separate, stop adding butter and add a teaspoon or two of wine or other liquid while whisking vigorously. Once it comes together again, finish whisking in the butter a cube or two at a time.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 692Total Fat: 63gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 184mgSodium: 887mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 22g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Sourdough stuffing in a baking dish.
Sourdough Stuffing
← Read Last Post
Royal icing piped on a gingerbread house
Gingerbread House Icing
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

John / Kitchen Riffs

Wednesday 18th of November 2020

Black truffle beurre blanc? I want it! Neat idea. Neat dish, too -- delightful combo of flavors. Thanks!

Dahn Boquist

Wednesday 18th of November 2020

Thanks John

angiesrecipes

Tuesday 17th of November 2020

wow This looks absolutely divine! I love just how meaty, flaky and tender they look and the sauce is definitely the winner!

Pat Nyswonger

Tuesday 17th of November 2020

Thank you, Angie...this is exactly as you describe. Delicious!

This site uses Akismet to reduce spam. Learn how your comment data is processed.