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Chilean Sea Bass with Potatoes & Herb Sauce

This Seared Chilean Sea Bass recipe with Potatoes and Herb Sauce is a beautiful healthy restaurant quality dish that can be made at home in 17 minutes.

Prep Time

        Prep time: 10 minutes
        Prep time: 7 minutes
        Yield: Serves 4


For the green sauce:

    •    1/3 cup water
    •    juice of 1/2 lemon
    •    pinch of kosher salt
    •    2 cups packed fresh cilantro
    •    2 celery stalks, roughly chopped
    •    1 leek (dark green top only), roughly chopped

For the potatoes, fish and assembly:

    •    kosher salt
    •    2 tbsps olive oil
    •    1/2 cup greek yogurt
    •    cilantro sprigs for garnish
    •    1 pound small fingerling potatoes
    •    1 leek (white part only), thinly sliced
    •    4 pieces (4 ounces each) Chilean sea bass


  1. Make the Green Sauce: Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.
  2. Scrub potatoes clean and use fork to pierce each potato lightly in several places. Place potatoes in medium microwave-safe bowl. Cover bowl with paper towel and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
  3. Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.
  4. Place leek whites in same skillet; cook 1 minute or until slightly softened.
  5. Divide yogurt, potatoes, fish and leek whites between 4 plates. Spoon green juice around fish and garnish with cilantro.

This great family recipe is thanks to Foxes Love Lemons at


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