Description
Okay, so you know how Ruth’s Chris has that insanely Chilean sea bass that costs like $50 a plate? Yeah, this is my attempt to recreate that magic at home. After way too many dinners there (don’t judge my priorities), I finally figured out their secret. It’s all about that buttery, herb-crusted perfection that literally melts on your fork. The fish comes out so tender you could cut it with a spoon, and that crust? Chef’s kiss This is fancy restaurant quality without fancy restaurant attitude.
Ingredients
Scale
For the Fish:
- 4 Chilean sea bass fillets (about 6–8 oz each—splurge on the excellent stuff; it’s worth it)
- 2 tablespoons olive oil (for searing)
- Salt and freshly cracked black pepper (don’t cheap out on pre-ground pepper here)
For the Herb Crust:
- 1/2 cup panko breadcrumbs (the fluffy Japanese kind, not those sad regular ones)
- 1/4 cup grated Parmesan cheese (fresh, please—the powdered stuff in the green can is not invited)
- 2 tablespoons fresh parsley, chopped fine
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried if fresh isn’t happening)
- 2 cloves garlic, minced super fine
- 3 tablespoons butter, melted (real butter, not margarine—we’re not animals)
- Zest of 1 lemon (just the yellow part; the white stuff is bitter)
For the Lemon Butter Sauce:
- 4 tablespoons butter (again, the real deal)
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine (or chicken broth if you’re being boring)
- 1 small shallot, minced (onion works if you can’t find shallots)
- 1 clove garlic, minced
- Pinch of salt and white pepper
For Serving:
- Lemon wedges (because presentation matters)
- Extra fresh herbs for garnish
- Your fanciest plates (this dish deserves respect.)