Restaurant-Style Pan-Seared Chilean Sea Bass with Lemon Garlic Butter Sauce
Make this buttery, flaky Chilean Sea Bass at home. You achieve a crispy skin and tender interior using a simple pan-sear technique, finished with a bright lemon garlic butter sauce. This recipe delivers gourmet results quickly.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 (6-ounce) Chilean Sea Bass fillets, about 1.5 inches thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground 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
- Pat the sea bass fillets completely dry using paper towels. Season both sides generously with salt and pepper. This step helps create a crispy skin.
- 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.
- Carefully place the sea bass fillets skin-side down (if skin is on) or presentation-side down into the hot skillet. Sear without moving for 4 to 5 minutes until a deep golden-brown crust forms.
- Gently flip the fillets. Reduce the heat to medium-low. Add the remaining 1 tablespoon of butter to the pan. Baste the fish with the melted butter for about 1 minute.
- Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius). Bake for 5 to 8 minutes, depending on thickness, until the fish flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).
- While the fish bakes, prepare the sauce. In a small saucepan over medium heat, melt the 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant; do not let the garlic brown.
- Pour in the white wine or broth and let it simmer and reduce slightly for 1 minute. Remove from heat and stir in the fresh lemon juice and chopped parsley.
- Remove the sea bass from the oven. Place the fillets on serving plates. Spoon the lemon garlic butter sauce generously over the fish. Serve immediately for an elegant fish meal.
Notes
- For the best crispy skin, ensure your fish is very dry before it hits the hot pan.
- If you prefer a richer sauce, substitute the wine/broth with heavy cream and simmer until slightly thickened.
- This recipe works well for a quick seafood recipe, taking under 30 minutes total time.
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 1
- Sodium: 350
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 40
- Cholesterol: 110