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Chilean Sea Bass with Sherry Cream Sauce

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Chilean Sea Bass with Sherry Cream Sauce

Print Recipe
Course Main Course
Cuisine American

Ingredients

Sherry Cream Sauce:

  • 2 tbsp butter
  • 1 small clove garlic minced
  • 1 tbsp onion finely chopped
  • 1 cup heavy whipping cream
  • 1 tbsp sherry
  • salt to taste
  • pepper to taste
  • paprika, Cajun/Creole seasoning, nutmeg (optional!)

Instructions

  • For Fish: preheat oven to 425℉. Brush baking pan with olive oil. Sprinkle both sides of fish with salt, pepper, and Cajun or Creole seasonings. Place fish on pan and bake 15-20 minutes, depending on thickness of fish.
  • For Sauce: melt butter in a saucepan over medium low heat. Add garlic and onion; sauté for 1 minute. Add cream and sherry; bring to a simmer. Reduce heat and simmer for 5-8 minutes. Sauce should be reduced by about ¼ to ⅓. Taste and add salt, pepper, and optional seasonings if desired.
  • Place fish on plate and spoon sauce over top. Enjoy!