James Earl Jones' Chilean Sea Bass
A sophisticated dish featuring tender Chilean sea bass topped with caramelized Maui onions and a flavorful tomato-basil sauce. Perfect for special occasions, it combines rich, savory, and aromatic flavors that appeal to seafood lovers and refined palates alike.
Ingredients
Instructions
- Slice and cook onions in a skillet on low heat until caramelized, about 1 to 2 hours.
- Puree all ingredients except olive oil and chicken broth.
- Heat olive oil in a pan. Add the pureed mixture and cook on low for 30 minutes.
- Add chicken broth as necessary to adjust consistency.
- Season Chilean sea bass with salt and white pepper to taste.
- Cover each piece of bass with the onion mixture.
- Bake at 425°F for 10 to 12 minutes.
- Serve each piece of bass over about 1/6 of the sauce.
Tips & Substitutions
For a richer flavor, consider substituting shallots with leeks or using a combination of different onions. If you can't find Chilean sea bass, any firm white fish like halibut or cod can work as a substitute. Make sure to adjust the cooking time based on the thickness of the fish. Caramelizing the onions slowly enhances their sweetness, so don't rush this step.
Serving Suggestions
Serve the Chilean sea bass over a generous spoonful of the onion sauce and garnish with extra basil leaves for freshness. This dish pairs beautifully with steamed asparagus or a simple green salad. For a complete meal, consider serving it alongside Mediterranean recipes like garlic rosemary chicken or a light pasta.
Storage & Reheating
Store any leftover Chilean sea bass in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring it doesn't dry out. The sauce can be reheated on the stovetop over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of James Earl Jones' Chilean Sea Bass contains roughly 860 calories, with 20g protein, 97g carbohydrates, and 48g fat. It is an excellent source of vitamin C (128% of the Daily Value), vitamin A (73% of the Daily Value), and iron (71% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the onion mixture ahead of time?
Yes, you can prepare the onion mixture a day in advance. Simply store it in the refrigerator and reheat it before serving. This allows the flavors to meld even more, enhancing the dish. Just remember to adjust the consistency with chicken broth if it thickens too much.
What is the best way to tell when the fish is done?
The Chilean sea bass is done when it flakes easily with a fork and is opaque throughout. Cooking time may vary based on thickness, so keep an eye on it, especially since it can go from perfectly cooked to overcooked quickly. A food thermometer should read 145°F when it's fully cooked.
Is it possible to freeze the cooked fish?
While it's possible to freeze cooked Chilean sea bass, it's not recommended as the texture may change upon thawing. If you do freeze it, ensure it's wrapped tightly to avoid freezer burn. To reheat, thaw in the refrigerator overnight and then gently warm it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).