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Perfect Pan-Seared Chilean Sea Bass with Lemon-Garlic Butter Sauce

A perfectly cooked fillet of chilean sea bass recipe pan seared, resting in a lemon butter sauce and topped with fresh parsley.
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Learn the simple technique to pan-sear Chilean Sea Bass for a crispy exterior and tender, flaky interior, finished with a bright lemon-garlic butter sauce.

Ingredients

Scale
  • 2 (6 ounce) Chilean Sea Bass fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons cold unsalted butter, cut into cubes
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the fish: Pat the sea bass fillets completely dry using paper towels. This step is crucial for achieving a good sear. Season both sides generously with salt and pepper.
  2. Heat the pan: Place a heavy-bottomed, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Wait until the butter melts and the fat is shimmering but not smoking.
  3. Sear the first side: Gently place the sea bass fillets presentation-side down (the side you want facing up when serving) into the hot pan. Do not move the fish for 3 to 4 minutes to allow a deep golden-brown crust to form.
  4. Flip and finish: Carefully flip the fillets using a thin, wide spatula. Reduce the heat to medium-low. Cook for another 3 to 5 minutes, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit.
  5. Make the sauce: Remove the fish from the pan and set aside on a plate, keeping it warm. Return the pan to low heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  6. Emulsify the butter: Remove the pan from the heat. Whisk in the cold butter cubes one at a time until the sauce thickens slightly. Stir in the lemon juice.
  7. Serve: Spoon the lemon-garlic butter sauce over the pan-seared sea bass fillets and garnish with fresh parsley. Serve immediately with your chosen sides.

Notes

  • For the best sear, ensure your pan is hot before adding the fish. If the pan is not hot enough, the fish will stick and steam instead of sear.
  • Use a stainless steel or cast iron skillet for superior heat retention, which helps create a crispy skin or crust.
  • If your fillets are very thick, you can finish them in a 400 degree Fahrenheit oven for 3-5 minutes after searing both sides on the stovetop.
  • Patting the fish dry removes surface moisture, which prevents steaming and promotes browning.

Nutrition

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