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Pan Seared Chilean Sea Bass Recipe

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Pan seared Chilean sea bass with a crisp golden crust and a tender, buttery interior, finished with garlic, lemon, and fresh herbs. This elegant dish is quick to prepare and perfect for a restaurant-quality meal at home.

Ingredients

  • 2 Chilean sea bass fillets
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh herbs (such as parsley or thyme)

Instructions

  1. Pat the sea bass fillets dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Place the fillets skin-side down and cook without moving for 4 to 5 minutes until a golden crust forms.
  4. Flip the fish carefully and reduce heat to medium.
  5. Add butter and garlic to the pan, spooning the melted butter over the fish.
  6. Cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
  7. Drizzle with lemon juice and sprinkle with fresh herbs.
  8. Remove from heat and serve immediately.

Notes

  • Use a hot pan to achieve a crispy crust.
  • Add white wine for a simple pan sauce.
  • Serve with rice, vegetables, or mashed potatoes.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently to avoid drying out the fish.

Nutrition

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