Chilean Sea Bass with Creamed Corn | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Chilean Sea Bass with Creamed Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Sea Cuisine Summer Herb Crusted Wild Cod; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Oppy Organic Meyer Lemons; Colo-Pac Produce, Inc. Shallots Onions; ear corn; Hormel Black Label Thin Cut Canadian Bacon; Land O Lakes Butter, with Olive Oil & Sea Salt; Ortega Jalapenos, Hot, Diced; Lucerne Table Cream, Light

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Chilean Sea Bass with Creamed Corn

Serves 215 mins prep30 mins cook

A delicious pan-seared Chilean Sea Bass served with flavorful creamed corn. The dish features a perfectly seasoned fish cooked with butter and lemon, accompanied by a rich creamed corn made with bacon and jalapeño.

0 servings

What you need

Sea Cuisine Summer Herb Crusted Wild Cod

sea bass

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

salt

pepper

lemon

shallot

ear corn

bacon

tbsp butter

jalapeno

splash heavy cream

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Instructions

1: Pat dry the fish and season with salt and pepper.

2: Pan sear all sides over medium heat with butter and lemon slices.

3: Add butter gradually so it doesn’t burn. Internal temperature should be at least 135°F.

4: For the creamed corn, chop shallots and bacon and shuck corn.

5: Add everything to a pan and drop in a tablespoon of butter.

6: Cook until bacon is caramelized.

7: Add in jalapeño and a splash of cream.

8: Squeeze some extra lemon over the fish and enjoy.

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