Pan-Seared Chilean Sea Bass with Creamy Dijon Chive Sauce and Roasted Lemon Zucchini

This dish brings together the rich, buttery flavor of Chilean sea bass with a bright and creamy Dijon chive sauce. The fish is pan-seared until the skin is perfectly crisp, then paired with roasted potato wedges and tender zucchini tossed with fresh lemon zest. It’s a balanced, satisfying meal that feels special enough for a dinner party but comes together in under an hour.

The secret to the sauce is a combination of sour cream, Dijon mustard and a touch of butter, which creates a velvety texture that complements the delicate fish. Roasting the potatoes and zucchini on the same sheet pan makes cleanup a breeze, while the lemon adds a fresh pop of flavor. Whether you’re cooking for a weeknight or a celebration, this recipe is sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the zucchini, halve it lengthwise, then cut crosswise into ½-inch-thick half-moons. Zest the lemon, then quarter it. Mince the chives.
2. On one side of a baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Spread them in a single layer. Roast on the top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss the zucchini with a drizzle of olive oil, a pinch of salt and pepper. After the potatoes have roasted for 10 minutes, remove the sheet from the oven. Add the zucchini to the empty side of the sheet. Return to the top rack and roast until the potatoes are golden brown and the zucchini is lightly browned, about 12-15 minutes more. Carefully toss the zucchini with the lemon zest.
4. While the vegetables roast, pat the Chilean sea bass dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat. Add the fish, skin side down and cook until the skin is crisp and the fish is almost cooked through, 5-7 minutes. Flip and cook until just cooked through, 1-2 minutes more. Turn off the heat, remove the fish from the pan and set aside. Wipe out the pan.
5. Return the same pan to medium-high heat. Add the veggie stock concentrate, half the Dijon mustard (use all for 4 servings), the juice from half the lemon and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off the heat. Stir in the sour cream, half the minced chives and 1 tablespoon butter (2 tablespoons for 4 servings) until combined. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
6. Divide the sea bass, roasted potatoes and zucchini among plates. Drizzle the creamy Dijon sauce over the fish. Garnish with the remaining chives if desired. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon, halibut or another firm white fish. Adjust cooking time as needed.

How do I know when the sea bass is cooked through?

The fish should flake easily with a fork and be opaque throughout. For precise doneness, use an instant-read thermometer; it should reach 145°F (63°C).

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or yogurt. The sauce may have a slightly different consistency.