Orata Sciortino Chilean Sea Bass W Shiitake Mushrooms
Elevate your dinner table with the luxurious flavors of Orata Sciortino Chilean Sea Bass with Shiitake Mushrooms, a dish that combines simplicity with elegance. Perfectly seared Chilean sea bass fillets are paired with tender, earthy shiitake mushrooms and bathed in a silky, buttery sauce infused with garlic, shallots, dry white wine, and a splash of fresh lemon juice for a bright, citrusy finish. This restaurant-quality meal, ready in just 40 minutes, is ideal for impressing guests or indulging in a gourmet weeknight dinner. Garnished with fresh parsley and beautifully versatile for pairing with steamed vegetables or creamy mashed potatoes, this recipe delivers the ultimate balance of flavor, texture, and sophistication.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) Chilean sea bass fillets
- 2 cups (stems removed and sliced) Shiitake mushrooms
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 1 (finely diced) Shallot
- 0.5 cup Dry white wine
- 0.33 cup Chicken stock
- 2 tablespoons (freshly squeezed) Lemon juice
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
Instructions
Season the Chilean sea bass fillets with salt and black pepper on both sides. Set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat.
Once the butter has melted, add the sea bass fillets to the skillet. Sear for about 3-4 minutes per side, until golden brown and just cooked through. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the shallot and garlic, cooking until fragrant and softened, about 2 minutes.
Add the shiitake mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and beginning to brown.
Deglaze the skillet by pouring in the white wine. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and lemon juice to the skillet. Bring the mixture to a gentle simmer and let it cook for another 3-4 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy. Taste and adjust seasoning with more salt and pepper if needed.
Return the sea bass fillets to the skillet, spooning the sauce and mushrooms over the fish to reheat them gently for 2-3 minutes.
Garnish with fresh parsley before serving. Serve immediately with your choice of side, such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 39.4 mcg | 197% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
