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Pan-Seared Chilean Sea Bass with Lemon Butter Sauce

Close-up of a perfectly pan seared chilean sea bass recipe fillet topped with fresh parsley and sitting in a lemon butter sauce.
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Learn the simple technique to pan-sear Chilean Sea Bass fillets for a crispy exterior and flaky interior, finished with a quick lemon butter sauce.

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
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the Chilean Sea Bass fillets completely dry using paper towels. This step is necessary for achieving a crispy crust. Season both sides generously with salt and pepper.
  2. Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil.
  3. When the oil shimmers, carefully place the fillets presentation-side down (usually the skinless side) into the hot pan. Do not overcrowd the pan.
  4. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms.
  5. Add 1 tablespoon of butter to the pan. Once melted, carefully flip the fish fillets.
  6. Reduce the heat to medium. Cook for another 3 to 5 minutes, basting the fish occasionally with the melted butter in the pan, until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Cooking time depends on thickness.
  7. Remove the fish from the skillet and set aside on a plate to rest.
  8. Return the skillet to low heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  9. Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce emulsifies slightly. Stir in the fresh lemon juice and chopped parsley.
  10. Spoon the lemon butter sauce over the rested Chilean Sea Bass fillets before serving.

Notes

  • For the best sear, ensure your pan is hot before adding the fish.
  • If your fillets have skin, sear them skin-side down first for 5-6 minutes until the skin is crisp, then flip and finish cooking.
  • Patagonian Toothfish is the common name for genuine Chilean Sea Bass.

Nutrition

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