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Pan-Seared Chilean Sea Bass with Lemon Butter Sauce

A perfectly pan seared Chilean sea bass fillet being drizzled with lemon butter sauce and fresh parsley.
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Learn how to cook restaurant-style Chilean Sea Bass at home. This simple recipe delivers a flaky, moist interior and a rich flavor using a quick pan-searing technique.

Ingredients

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  • 2 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into cubes
  • 1 tablespoon fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the Chilean Sea Bass fillets completely dry using paper towels. Season both sides generously with salt and pepper.
  2. Place a large, heavy-bottomed skillet (cast iron is good) over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the fish fillets presentation-side down in the hot pan.
  3. Sear the fish without moving it for 3 to 4 minutes until a golden-brown crust forms.
  4. Gently flip the fillets. Reduce the heat to medium. Cook for another 3 to 5 minutes, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit. Remove the fish from the skillet and set aside on a plate.
  5. Reduce the heat to low. Add the 1 tablespoon of butter and the minced garlic to the same skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  6. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid simmer and reduce slightly for 1 minute.
  7. Remove the skillet from the heat. Whisk in the cold butter cubes, one at a time, until the sauce thickens slightly and becomes glossy. Do not let the sauce boil after adding the cold butter.
  8. Stir in the fresh lemon juice and chopped parsley. Taste and add more salt or pepper if needed.
  9. Spoon the lemon butter sauce over the pan-seared fish fillets before serving immediately.

Notes

  • For the best sear, make sure your pan is hot before adding the fish. Do not overcrowd the pan.
  • If you prefer a crispier skin, you can leave the skin on and cook the fish skin-side down for the majority of the cooking time.
  • This fish is delicate; use a thin spatula to turn it gently to prevent it from breaking apart.

Nutrition

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