Jonathan’s The Rub's Broiled Chilean Sea Bass
Chilean sea bass is buttery and flaky and perfect in this dish from Jonathan’s The Rub in Houston. If you can’t find it, black cod is also a good white fish substitute. If you’re using a store-bought rub, look for one with citrus in it like dried grated lemon or orange peel.
- 4 8-ounce Chilean sea bass filets
- ½ cup unsalted butter softened
- 1 Tablespoon Jonathan’s citrus rub or your favorite seafood rub
- ¼ cup fresh lemon juice
- ¼ cup toasted Panko breadcrumbs
- Lemon wedges for serving
- Preheat the oven to 450 degrees.
- Prepare the sea bass by scoring the tops with 1/2-inch deep crosshatches. Spread 90 percent of the butter on top of the fillets. Top with half of the rub. Pour the lemon juice over the top.
- In a large cast-iron skillet, melt the remaining butter. Add the fish buttered side up and transfer to the oven for 5 to 8 minutes until opaque. Remove from oven, top filet with breadcrumbs and cook in oven at 450 degrees an additional 3 to 5 minutes to brown the breadcrumbs and finish cooking the fish. Serve with lemon wedges.
This recipe is courtesy of Jonathan’s The Rub in Houston.
Tried this recipe?Let us know how it was!