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Restaurant-Style Buttery Pan-Seared Chilean Sea Bass with Lemon Garlic Butter

Close-up of a perfectly seared chilean sea bass recipe fillet topped with fresh parsley and garlic butter sauce.
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Make this elegant, restaurant-quality Chilean Sea Bass at home. You will achieve a perfectly crisp crust and a tender, flaky interior using a simple pan-searing method, finished with a rich lemon garlic butter sauce.

Ingredients

Scale
  • 2 (6-ounce) Chilean Sea Bass fillets, about 1.5 inches thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (for sauce)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the sea bass fillets completely dry using paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat until the butter melts and foams.
  3. Carefully place the sea bass fillets presentation-side down (the side you want to be the top) into the hot skillet. Sear without moving for 3 to 4 minutes until a golden-brown crust forms.
  4. Gently flip the fillets. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Baste the fish with the melting butter for about 1 minute.
  5. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Bake for 5 to 8 minutes, or until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily with a fork. Cooking time depends on thickness.
  6. While the fish bakes, prepare the sauce. Remove the skillet from the oven. Carefully transfer the fish to a serving plate and keep warm.
  7. Place the skillet back on the stovetop over medium heat. Add the minced garlic to the pan drippings and cook for 30 seconds until fragrant. Do not let the garlic brown.
  8. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 minutes.
  9. Remove the skillet from the heat. Stir in the fresh lemon juice. Spoon the lemon garlic butter sauce evenly over the sea bass fillets.
  10. Garnish with fresh chopped parsley before you serve this gourmet seafood dinner immediately.

Notes

  • For the crispiest skin, ensure your fish is very dry before it hits the hot pan.
  • If you prefer an oven-only method, you can bake the fish entirely after searing the first side, adjusting the total time as needed.
  • This fish pairs well with roasted asparagus or creamy mashed potatoes for a complete date night seafood meal.

Nutrition

Find it online: https://cookingbycarla.com/chilean-sea-bass-recipe-buttery-pan-seared/