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Restaurant-Style Chilean Sea Bass Recipe

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4 from 3 reviews

This Restaurant-Style Chilean Sea Bass recipe features perfectly pan-seared sea bass fillets with a rich and tangy lemon butter sauce. The fillets are cooked to flaky perfection in a skillet, creating a crispy skin and moist interior, making it a gourmet seafood dish easy to prepare at home in just 15 minutes.

Ingredients

Fish

  • 20-24 oz Chilean sea bass (4 fillets, 5-6 oz each, skin-on works best)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)

For Searing

  • 1.5 Tbsp butter (or ghee)
  • 1.5 Tbsp olive oil (or avocado oil)

Lemon Butter Sauce

  • 2 oz butter (1/4 cup, unsalted)
  • 2 Tbsp lemon juice (from 1/2 large lemon)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the Fillets: Pat the sea bass fillets dry thoroughly with paper towels to ensure a crisp sear. Generously season both sides of the fillets with salt and black pepper to taste.
  2. Heat the Skillet: Place a large skillet over medium-high heat and add 1.5 tablespoons each of butter and olive oil. Let the butter melt and the oil heat until hot but not smoking.
  3. Pan-Sear the Fish: Carefully add the sea bass fillets to the skillet skin-side down. Cook for 3-4 minutes without moving to develop a crispy skin. When ready to flip, if the fillets stick, allow them to cook an additional 10-15 seconds before trying again. Flip and sear the other side for another 3-4 minutes, or until the fish easily flakes with a fork and reaches an internal temperature of 140-145ºF (60-63ºC).
  4. Make the Lemon Butter Sauce: In a small saucepan over medium-low heat, melt 1/4 cup unsalted butter. Continue cooking until the butter is lightly browned and fragrant. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing well to combine.
  5. Serve: Spoon the warm lemon butter sauce over the pan-seared Chilean sea bass fillets. Serve immediately and enjoy the rich flavors and delicate texture.

Notes

  • For best results, use skin-on fillets to achieve a crispy texture.
  • Ensure fillets are completely dry before seasoning to get a better sear.
  • Adjust salt and pepper according to your taste preferences.
  • Use fresh lemon juice for a brighter, fresher flavor in the sauce.
  • Check internal temperature with a thermometer to avoid overcooking.

Find it online: https://marthatasty.com/restaurant-style-chilean-sea-bass-recipe/