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Pan Seared Chilean Sea Bass Recipe

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This Pan Seared Chilean Sea Bass features a beautifully golden crust with a buttery, flaky interior, finished in a rich garlic butter and lemon sauce. It’s an elegant seafood dish that’s easy enough for weeknights and impressive enough for special occasions.

Ingredients

  • 4 Chilean sea bass fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Lemon wedges, for serving

Instructions

  1. Pat the sea bass fillets completely dry with paper towels.
  2. Season both sides of the fish with the kosher salt and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  4. Place the fillets skin-side down if the skin is attached and cook undisturbed for 4 to 5 minutes until a golden crust forms.
  5. Carefully flip the fillets and cook for another 3 to 5 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. Reduce the heat to medium and add the butter to the skillet.
  7. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  8. Add the lemon juice and lemon zest, then spoon the garlic butter over the fish for about 1 minute.
  9. Sprinkle with chopped fresh parsley.
  10. Serve immediately with fresh lemon wedges.

Notes

  • Add fresh thyme, rosemary, or capers to the garlic butter for extra flavor.
  • Substitute lime juice for lemon juice for a brighter citrus variation.
  • Serve over risotto, mashed potatoes, rice pilaf, or alongside roasted asparagus or sautéed spinach.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.
  • Reheat gently in a skillet with a little butter or in a 300°F (150°C) oven to preserve the fish’s texture.

Nutrition

Find it online: https://thefamilycooking.com/pan-seared-chilean-sea-bass-recipe-2/