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Pan Seared Chilean Sea Bass with Lemon Butter Sauce

Close-up of a thick, flaky chilean sea bass recipe pan seared fillet with a golden-brown crust sitting in lemon butter sauce.
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Learn the simple technique for pan searing Chilean Sea Bass to achieve a crispy exterior and a moist, flaky interior. This recipe includes a quick lemon butter pan sauce for restaurant quality results at home.

Ingredients

Scale
  • 2 (6-ounce) Chilean Sea Bass fillets, about 1 to 1.5 inches thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 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 key for crispy skin. Season both sides generously with salt and pepper.
  2. Heat the pan: Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add the olive oil. When the oil shimmers slightly, add the 1 tablespoon of butter.
  3. Sear the first side: Carefully place the sea bass fillets presentation-side down (the side you want facing up when serving) into the hot skillet. Do not move the fish for 4 to 5 minutes to allow a deep golden-brown crust to form.
  4. Flip and finish cooking: Gently flip the fillets. Reduce the heat to medium. Cook for another 3 to 5 minutes, depending on thickness, until the internal temperature reaches 145 degrees Fahrenheit or the fish flakes easily with a fork.
  5. Make the pan sauce: Remove the fish from the skillet and set aside on a plate, tented loosely with foil. Place the skillet back over low heat. Add the lemon juice to the pan, scraping up any browned bits from the bottom.
  6. Emulsify the sauce: Whisk in the cold butter cubes one at a time until the sauce thickens slightly and becomes glossy. Do not let the sauce boil. Stir in the fresh parsley.
  7. Serve immediately: Spoon the lemon butter sauce over the pan seared sea bass fillets.

Notes

  • For thick fillets (over 1.5 inches), you may need to finish the fish in a 400 degree Fahrenheit oven after searing both sides for 2 minutes each.
  • Use a high smoke point oil like avocado or grapeseed oil if you prefer not to use olive oil for searing.
  • Do not overcrowd the pan; cook the fish in batches if necessary to maintain high heat for a proper sear.

Nutrition

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