Healthy Braised Chilean Sea Bass

Healthy and scrumptious, our broths add depth of flavor to this dish. Use St. Ours Clam or Crab Broth as a quick and easy method to braise or poach fish

Serves 4 | 1 hour

Use St. Ours Clam or Crab Broth to braise or poach fish

Ingredients

• 4 (3 oz) portions Chilean sea bass, skin on

• 2 envelopes St. Ours Clam or Crab Broth

• 2 Tbsp butter

• 1 Tbsp olive oil

• 2 cups leeks, cleaned and sliced thin

• 3 carrots, peeled and cut into sticks

• 4 red potatoes, cleaned and sliced ½” thick

• 2 Tbsp fresh parsley

• ¼ tsp black pepper

Directions

1. Season sea bass with salt and pepper. Melt 1 Tbsp butter in a large sauté pan on medium-high, then add 1 Tbsp olive oil. When shimmering, add sea bass, skin side up, and sear 5 minutes to golden-brown. Carefully flip the fish, sear skin side down for about 5 minutes and set this pan aside

2. Melt 1 Tbsp butter in a large sauté pan on medium-high and add 1 Tbsp olive oil. When shimmering, add leeks and carrots, cook stirring for 5 minutes

3. Whisk St. Ours Clam or Crab Broth into 2 cups hot water, add to skillet with potatoes, parsley, and pepper, bring to a boil. Reduce heat and simmer for about 12 minutes

4. Add sea bass and juice from other pan, simmer covered for 5 minutes

5. Fish should be white and flaky. Serve fish with broth and vegetables