Print

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

A thick, flaky fillet of chilean sea bass recipe, pan-seared and topped with a bright green herb and spice mixture, resting in lemon butter sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this buttery, flaky Chilean Sea Bass at home. This pan-seared method delivers a crispy skin and tender interior, finished with a simple lemon garlic butter sauce for a gourmet weeknight dinner.

Ingredients

Scale
  • 2 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 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. This step helps achieve crispy skin.
  2. Place a large, oven-safe skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Wait until the butter melts and begins to foam.
  3. Carefully place the sea bass fillets skin-side down (if skin is present) or presentation-side down in the hot skillet. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms.
  4. Gently flip the fish. Reduce the heat to medium-low. Cook for another 2 to 3 minutes. The fish should be mostly cooked through but still slightly opaque in the center.
  5. Remove the skillet from the heat. Transfer the fish to a plate and tent loosely with foil to keep warm.
  6. Return the skillet to low heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.
  7. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce slightly for 1 minute.
  8. Remove the skillet from the heat again. Whisk in the cold butter cubes, one cube at a time, until the sauce emulsifies into a smooth, thick sauce. Do not let the sauce boil after adding the butter.
  9. Stir in the fresh lemon juice and chopped parsley. Taste the sauce and add salt and pepper if needed.
  10. Spoon the lemon garlic butter sauce generously over the pan-seared Chilean Sea Bass fillets. Serve immediately for a melt-in-your-mouth fish experience.

Notes

  • For the best sear, make sure your pan is hot before adding the fish, and do not move the fish while it is searing on the first side.
  • If your fillets are thicker than 1 inch, you may need to finish them in a 400 degree F oven for 3 to 5 minutes after searing both sides.
  • This dish pairs well with roasted asparagus or simple jasmine rice.

Nutrition

Find it online: https://mayaplate.com/chilean-sea-bass-recipe-pan-seared-lemon-garlic/