• 2 sea bass filets anout 6-8oz
  • 1 cup of virgin olive oil
  • 2 TBS minced shallots
  • 1/2 c white wine (not cheap shit)
  • 1 TBS chopped basil
  • 1 tsp thyme (dry is fine)\
  • 1 TBS ginger (from jar or fresh…whatever makes you happy!)
  • 2 TBS soy sauce
  • 1 TBS butter
  • 1/4 c heavy cream


Take the filet’s and put into an 8×8 glass cooking pan and season both sides with just salt and pepper…nothing else..don’t go and get fancy on me!! then add the 1 cup of that virgin so that is covers the bottom of the pan.  cover with aluminum foil and put into preheated 425 degree oven.  Go find your self some sort of timer and set it for 15 minutes…yes, you NEED a timer..your memory is not as good as you think it is…just ask your spouse!!!!  When it is ready, it should break off easily with a fork…DO NOT FRICKIN’ OVERCOOK THE CHILEAN BASS…IT IS NOT CHEAP!!!!


Take shallots and start sauteing in pan, then add wine (no oil with the sauteing) and let wine reduce….be PATIENT and don’t hurry the process!!  Once it starts reducing add the basil, ginger, thyme and soy sauce and reduce heat and let the reduction continue…stirring occassionally…about 10 mins.  Then, add butter & heavy cream and stir and taste…add S & P to taste…then voila…goes on top of the sea bass.  Don’t drown it…put it on the side and you can “dip” into it too!!!