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Chilean Seabass with Carmenere Sauce

Chef Paula Larenas

Courtesy of ProChile

(Serves 4)


  • 4 portions Chilean seabass fillet, each weighing around 6 oz.
  • 2 tablespoons Chilean extra virgin olive oil
  • 12 slices of bread
  • 3 tablespoons of butter
  • 2 tablespoons finely chopped coriander
  • 2 tablespoons finely chopped parsley
  • 1 pack finely chopped chives
  • Salt and pepper
  • 2 cups Carménère wine
  • 4 tablespoons granulated sugar
  • 3 cups spinach leaves
  • ½ cup chestnuts in syrup
  • 1 cup cooked, peeled piñones
  • 2 tablespoons olive oil


  • Heat the olive oil in a frying pan and seal the fish fillets on both sides. Set aside.
  • To clarify the butter, melt it and skim the white foam from the surface. Then transfer it to a bowl, leaving the white part in the original bowl. The result should be a yellow liquid.
  • Remove the crusts from the sliced bread and cut it into 1/3 inch (1 cm.) cubes. Mix the bread cubes with the clarified butter, coriander, parsley and chives. Season with salt and pepper.
  • Put a portion of this mixture onto each fish fillet and bake them in a hot oven for five minutes until golden.
  • To make the sauce, boil the wine with the sugar until the alcohol has evaporated and the sugar has thickened it slightly.
  • To make the accompaniment, wash the spinach leaves, removing the stalks. Dice the chestnuts and piñones. Heat the olive oil, add the spinach, chestnuts and piñones. Season with salt and pepper.
  • To serve, put a portion of the sautéed spinach on a plate. Place a portion of seabass au gratin on top, then pour wine sauce around the fish.
  • If you like this recipe, you might like these:
  • Lobster Buns with Shiso Pesto
  • Salmon Ceviche with Merquen & Spiced Quinoa
  • Garlic Chile EVOO Seared Scallops 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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