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

A thick, perfectly seared fillet of chilean sea bass resting in a pool of buttery, herb sauce.
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Make restaurant-quality Chilean Sea Bass at home tonight. This quick recipe yields a flaky interior and a crisp, golden exterior, finished with a simple, 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, cold and cut into pieces
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the Chilean Sea Bass fillets completely dry using paper towels. This step is key for achieving a crisp exterior. Season both sides evenly with salt and pepper.
  2. Place a large, oven-safe skillet (cast iron works well) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Heat until the butter foams and begins to brown slightly.
  3. Carefully place the sea bass fillets, presentation side down, into the hot skillet. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms.
  4. Flip the fillets gently. Reduce the heat to medium-low. Add the minced garlic to the pan around the fish, cooking for 30 seconds until fragrant.
  5. Transfer the entire skillet to a preheated oven at 400 degrees Fahrenheit (200 Celsius). Bake for 5 to 7 minutes, or until the fish reaches an internal temperature of 140 degrees Fahrenheit (60 Celsius) and flakes easily with a fork.
  6. Remove the skillet from the oven. Transfer the fish to serving plates.
  7. Place the skillet back on the stovetop over low heat. Add the lemon juice and swirl to combine with the pan drippings. Remove from heat immediately.
  8. Whisk in the 2 tablespoons of cold butter, one piece at a time, until the sauce emulsifies into a smooth, rich consistency. Do not let the sauce boil.
  9. Spoon the lemon garlic-butter sauce over the sea bass fillets. Garnish with fresh chopped parsley before serving immediately.

Notes

  • For the best results when pan-searing, ensure your fish is cold and your pan is hot before adding the oil and butter.
  • If you prefer a crispier skin, you can skip the oven step and cover the pan after flipping, cooking on low heat until done, though this may slightly steam the top.
  • Serve this buttery sea bass dinner with roasted asparagus or simple jasmine rice.

Nutrition

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