Roasted Chilean Sea Bass with Watercress and Green Curry Sauce Recipe

Featured as part of the Dom Pérignon Wine Pairing Experience offered in Vista’s private dining venue, Privée, this roasted Chilean sea bass recipe with watercress and green curry sauce is a sophisticated entrée perfect for when you host your next intimate dinner party. Accompanied with buttery millefeuille potatoes, a granny smith and cilantro salad, and a luscious caviar garnish, the result is a symphony of flavors – from the fresh, slightly peppery watercress and zesty curry sauce to the tartness of the green apple.

This recipe – and other Oceania Cruises creations – was recently featured on CBS Saturday Morning’s “The Dish” segment. I hope you enjoy it!

Roasted Chilean Sea Bass with Watercress and Green Curry Sauce
Serves 5

INGREDIENTS

Chilean Sea Bass

• 1 ½ pounds boneless Chilean sea bass, cut into 1.5-ounce pieces
• 3 teaspoons olive oil or canola Italian blend oil
• 1 lime, fresh, to season fish
• 1 teaspoon extra virgin olive oil (Jewel of Tuscany, preferred blend)
• Salt, to taste

Watercress & Green Curry Sauce

• 3 ¼ ounces watercress
• 1 ounce lemongrass sticks, finely sliced
• 1 ½ teaspoons palm sugar
• ½ kaffir lime leaf, fresh
• ½ garlic clove, peeled
• 1 1/8 teaspoons green curry paste
• ½ teaspoon fish sauce
• ¾ cup coconut milk
• 1 lime, fresh
• Fleur de sel de Guerande sea salt, to taste

Millefeuille Potatoes

• 2 ¼ pounds chef potatoes
• 4 ½ tablespoons clarified butter, unsalted
• Salt, to taste

Granny Smith & Cilanto Salad

• 1 ounce Granny Smith apples
• 10 leaves fresh cilantro, finely chopped julienne
• 1 fresh lime

Caviar Garnish

• 1 ounce Siberian Ossetra caviar

DIRECTIONS

Sea Bass:

1. Portion the fish at 1.5 ounces each and keep refrigerated until ready.
2. Season the fish with salt and brush with some juice from the lime (about ½ teaspoon). Roast with a little bit of olive oil at 350°F for 6 minutes until cooked.
3. Once cooked, brush the fish with some extra virgin olive oil.

Watercress and Green Curry Sauce:

1. Remove the stems and blanch the watercress in salted boiling water for 20 seconds.
2. Cool down in ice water and strain gently.
3. In a Vitamix blender, combine the palm sugar, lemongrass, kaffir leaf, fish sauce, garlic, green curry paste and blanched watercress, and blend briefly. Add the coconut milk and mix until you have a smooth consistency. Remove from the blender.
4. Bring the sauce to a short boil, strain and cool down quickly to keep the green color. Put aside.
5. Just before serving, bring to a boil the watercress and green curry sauce and reduce to a thick consistency. Add some juice from the lime (about ¾ teaspoon) and season with fleur de sel.

Millefeuille Potatoes:

1. In a steam pan, place the baking paper on the bottom and brush with clarified butter.
2. Combine the clarified butter with the potato slices in the pan and fill up to 2 inches high.
3. Press the potato as much as you can and add one more baking paper on the top. Make sure that the level is flat.
4. Place one more steam pan on the top and baked it for 1 hour and 15 minutes at 295°F.
5. Cool down the pan for a few hours and turn them upside down over a chopping board. Cool down to cut them easily.
6. Cut them into cylinders of 1 ½ inches in diameter and 1 ½ inches high.
7. Deep fry until a nice golden coloration. Strain on paper towel and season with salt.

Granny Smith and Cilantro Salad:
1. Just before serving, cut the green apple into julienne sticks and combine together with the lime juice and cilantro.

Explore more favorite Oceania Cruises recipes here.

About Executive Culinary Director Alexis Quaretti
Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. A graduate of the hotel school in Reunion Island, he started his career at the 1-Michelin-star Château de Marçay in Chinon, France, a member of the prestigious Relais & Châteaux Association. In 2001, Chef Alex then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. In 2004, he joined the Oceania Cruises team, and in 2008, he was promoted to Executive Chef at the young age of 27. In 2017, Chef Alex pursued an opportunity to spread his culinary wings and expand his career knowledge and creativity, and he returned to Oceania Cruises as the line’s Director of Culinary Programs & Development in 2022. In 2024, he became our Executive Culinary Director alongside Eric Barale. Chef Alex oversees all aspects of culinary operations across the brand’s seven acclaimed ships and its restaurants and dining outlets, including the development, introduction, and implementation of new concepts to continually elevate the most awarded dining experiences at sea.