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Restaurant-Style Pan-Seared Chilean Sea Bass with Lemon Garlic Butter

Close-up of a perfectly seared chilean sea bass recipe fillet resting in bright yellow butter sauce, topped with fresh parsley.
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Make this buttery, flaky Chilean Sea Bass at home. Pan-searing creates a crisp exterior and a tender interior, finished with a simple lemon garlic butter sauce for a gourmet dinner in under 30 minutes.

Ingredients

Scale
  • 2 (6 ounce) Chilean Sea Bass fillets, about 1.5 inches thick
  • 1 tablespoon olive oil
  • 2 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
  • Salt and black pepper to taste

Instructions

  1. Pat the sea bass fillets completely dry using paper towels. Season both sides generously with salt and pepper. This step helps achieve a crispy skin.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the sea bass fillets skin-side down (if skin-on) or presentation-side down into the hot pan.
  3. Sear the fish without moving it for 4 to 5 minutes until a deep golden-brown crust forms. You are looking for that restaurant-quality sear.
  4. Gently flip the fillets. Reduce the heat to medium-low. Add the butter to the pan. As the butter melts, tilt the pan and use a spoon to baste the melting butter over the fish for about 1 minute.
  5. Remove the skillet from the heat. Transfer the skillet to a preheated 400 degree F oven for 3 to 5 minutes, or until the fish reaches an internal temperature of 145 degrees F and flakes easily with a fork.
  6. While the fish finishes in the oven, make the sauce. Place the skillet back on the stovetop over medium heat (carefully, the handle will be hot). Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute.
  8. Remove the pan from the heat. Stir in the fresh lemon juice and chopped parsley. Taste the sauce and add a pinch of salt and pepper if needed.
  9. Serve the pan-seared Chilean Sea Bass immediately, spooning the lemon garlic butter sauce over the top. This is an easy gourmet dinner centerpiece.

Notes

  • Drying the fish thoroughly before searing is the secret to getting a crispy skin and flaky sea bass texture.
  • If your fillets are thinner than 1.5 inches, reduce the oven time to prevent overcooking.
  • You can substitute the wine with extra broth for an alcohol-free sauce.

Nutrition

Find it online: https://tastethisplate.com/chilean-sea-bass-recipe-pan-seared-lemon-butter/