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Pan-Seared Chilean Sea Bass with Lemon Garlic Butter Sauce

Close-up of a perfectly seared Chilean sea bass recipe fillet resting in lemon-herb butter sauce.
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Make restaurant-style Chilean Sea Bass at home. This recipe delivers a crispy skin and a tender, buttery interior using a quick pan-searing method, finished with a simple 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
  • Salt and black pepper to taste
  • For the Sauce:
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the sea bass fillets completely dry using paper towels. Season both sides generously with salt and pepper. This step is key for crispy skin.
  2. Heat the olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat until the butter foams and subsides.
  3. Carefully place the sea bass fillets skin-side down in the hot skillet. Press down gently on the top of each fillet with a spatula for 10 seconds to ensure full contact with the pan.
  4. Sear for 4 to 5 minutes without moving the fish until the skin is golden brown and crisp.
  5. Flip the fillets. Reduce the heat to medium-low and cook for another 3 to 5 minutes, depending on thickness, until the fish is nearly cooked through.
  6. While the fish finishes cooking, prepare the sauce. In a small saucepan over medium heat, melt the 4 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  7. Pour in the white wine or broth and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  8. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley.
  9. To serve, place the pan-seared Chilean Sea Bass on plates. Spoon the lemon garlic butter sauce generously over the fish. Serve this elegant fish entree immediately.

Notes

  • For the best crispy skin, make sure your fish is very dry before it hits the hot pan.
  • If your fillets are very thick, you can transfer the skillet to a 400°F oven for the last 2 minutes of cooking after flipping them.
  • This buttery sea bass pairs well with roasted asparagus or jasmine rice for a complete, quick seafood dinner.

Nutrition

Find it online: https://completelyyummy.com/chilean-sea-bass-recipe-pan-seared-gourmet-dinner/