Olive Oil Poached Chilean Sea Bass

Chef Dinesh Jayawardena from FireLake Grill House & Comcktail Bar shares his recipe for poached sea bass. He’d love for you to stop by and has a deal for you to take make a night of it. Click here to get a one-night stay in a Superior Guestroom at Radisson Blu Mall of America for half price.


1/4 cup fennel sliced
3ea 6 oz portion skinless, firm Chilean sea bass
2ea clean whole garlic clove
2 each large lemon, sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil (enough to cover the fish)
Kosher Salt & Crushed black pepper


Preheat oven to 250°F.
Sprinkle fish with salt and pepper and let stand 8 minutes at room temperature. Grilled or pan seared (grilling is my preference) Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with fennel, remaining lemon slices, parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 45-50 minutes. Serve fish with some of lemon slices, fennel, and oil spooned over.

Salsify Puree


• 2 pounds salsify
• ½ cup chopped leeks
• ½ cup chopped cippolini onions
• ½ teaspoon fresh thyme
• 1 fresh garlic cloves
• 1 bay leaves
• 1 tablespoon whole butter
• 1 quart vegetable stock
• ½ cup white wine
• 1 lemon
• 1 cups heavy cream


1. Peel salsify until just the white part is left. Soak peeled salsify in water with lemon juice mix to prevent oxidizing while peeling the others, then chop.
2. In a sauce pot, heat butter and add salsify. Caramelize until golden-brown.
3. Add leeks, onions,garlic and cook for about eight minutes or until translucent.
4. Add thyme and bay leaves and deglaze with wine.
5. Add vegetable stock and simmer for 30 minutes.
6. Add cream and simmer for 10 more minutes.
7. Season with salt and white pepper. Add zest from lemon.
8. In a food processor or blender, puree and strain. Texture should be silky and smooth, but if too thick add a little more cream.

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