Chilean sea bass with oregano and fleur de sel

Chilean sea bass with oregano and fleur de sel

Serves : 4
Prep time : 5 min
Cook time : 20 min


  • 4 Chilean sea bass thickly cut steaks 200 g each (can be substituted with fresh cod or salmon)
  • 60 ml (1/4 cup) extra virgin olive oil
  • 5 ml (1 teaspoon) mountain oregano*
  • Sea salt
  • Fresh ground black pepper

Olive oil emulsion with lemon and fleur de sel

– Whisk together the olive oil, lemon zest and lemon juice until the mixture becomes smooth. Add to taste sea salt and pepper.


— Preheat oven to 230 ˚C (450 ˚F).

— Place the fish on a baking sheet lined with parchment paper.

— Brush both sides of fish with olive oil, sprinkle with oregano and season. Bake on the centre rack of the oven for approximately 20 minutes.

— Meanwhile, prepare the olive oil emulsion.

FINALE — Serve the fish on a nice platter and coat with the emulsion.

NOTE — Serve with tomatoe confit and some puréed squash.

TRICK — Cooking time of the fish varies according to its thickness. The secret is to have it golden brown on the outside, keeping the inside really moist. Allow approximately 20 minutes

for fresh cod, and 10 minutes for salmon.

* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.