Ce Soir Brasserie’s Chilean Seabass with Grenobloise Sauce

Ce Soir Brasserie’s Chilean Seabass with Grenobloise Sauce

The classic French Grenobloise sauce is buttery and tangy and is often served with white fish.  It pairs perfectly with the delicate flavour of sea bass in this recipe.  It’s easy to make at home or you can try it on the menu at Ce Soir Brasserie in Downtown Oakville.

Serves 5


  • 5 sea bass fillets
  • 1/2 cup salt
  • 1/2 cup sugar
  • 5 tbsp unsalted butter
  • 3 tbsp capers (cut in half)
  • 2 or 3 lemons
  • ½ tbsp parsley, finely chopped


1.  Ask your fishmonger to fillet the sea bass and leave one side with the skin on.

2. Cure the fish by mixing the sugar and salt together, and seasoning generously over the fish.  Allow it to sit for 2 hours, then rinse in cold water and dry.

3. Add a film of olive oil to a large skillet or frying pan, and cook the sea bass fillets turning once during cooking.

4. While the fish is cooking, you can peel the lemons and cut them into segments, making sure you save as much of the lemon juice as possible.

5. Once the sea bass is cooked, remove from the heat and set aside while you make the Grenobloise sauce.

6. Add the butter to the pan and cook on low heat until it turns brown, then add the capers, lemons and lemon juice and “deglaze” the pan.

7. Once the sauce is thoroughly heated through, plate the fish and top with the sauce and a generous sprinkle of parsley or micro greens.

8. This dish is best served with roasted potatoes and seasonal vegetables such as carrots and leeks.


Visit Ce Soir

134 Lakeshore Rd. E., Oakville
(905) 844-0676



Ce Soir Brasserie’s Chilean Seabass with Grenobloise Sauce

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