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Pan Seared Chilean Sea Bass

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A restaurant-quality seafood dish featuring Chilean sea bass with a crispy golden crust and buttery, flaky interior. This elegant recipe is simple to prepare and perfect for both weeknight dinners and special occasions.

Ingredients

  • 2 Chilean sea bass fillets
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions

  1. Pat the Chilean sea bass fillets dry with paper towels and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Place the fillets skin-side down and cook for 5–6 minutes without moving them to create a crispy crust.
  4. Carefully flip the fillets and add butter and minced garlic to the pan.
  5. Spoon the melted butter over the fish while cooking for another 4–5 minutes, or until the fish flakes easily with a fork.
  6. Drizzle fresh lemon juice over the fillets.
  7. Remove from heat and garnish with chopped parsley.
  8. Serve immediately with lemon wedges.

Notes

  • Add thyme, rosemary, or dill for an herb butter variation.
  • Sprinkle with red pepper flakes or Cajun seasoning for heat.
  • Use soy sauce, sesame oil, and ginger for an Asian-inspired twist.
  • Serve with a light garlic cream sauce for extra richness.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently in a skillet to maintain texture.
  • Avoid microwaving to prevent the fish from drying out.

Nutrition

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