Pan Seared Chilean Sea Bass
Pan Seared Chilean Sea Bass is a quick seafood dinner with tender, flaky fillets, golden edges, and a rich lemon butter sauce. It comes together in about 15 minutes and pairs beautifully with mashed potatoes, rice, or simple green vegetables.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Cuisine: American
Ingredients
Scale
- 20 to 24 oz Chilean sea bass, or 4 fillets weighing 5 to 6 oz each, skin on preferred
- 1.5 tablespoons butter or ghee
- 1.5 tablespoons olive oil or avocado oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Lemon Sauce
- 2 oz unsalted butter, or ¼ cup
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dry and season: Pat the sea bass thoroughly dry with paper towels. Season both sides with salt and black pepper.
- Heat the skillet: Add the butter and oil to a large skillet over medium high heat and let the pan get hot.
- Sear the fish: Place the fillets skin side down in the skillet. Cook for 3 to 4 minutes, flip carefully, then cook for another 3 to 4 minutes until golden and flaky.
- Check the center: Make sure the thickest part reaches 140 to 145°F. Very thick fillets may need about 5 minutes per side.
- Make the sauce: Melt the unsalted butter in a small saucepan over medium low heat until lightly browned. Stir in the lemon juice, salt, and black pepper.
- Finish and serve: Transfer the sea bass to plates and spoon the warm lemon butter sauce over each fillet. Serve immediately.
Notes
Patting the fish very dry before searing is important for a golden surface. If the fillet sticks when you try to flip it, leave it for another 10 to 15 seconds rather than forcing it from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 465 kcal per serving
Keywords: Chilean sea bass
Find it online: https://thesavorymama.com/pan-seared-chilean-sea-bass/