Pan-Seared Chilean Sea Bass is a luxurious seafood dish that highlights the delicate, buttery flavors of this prized fish. Cooked to perfection, the sea bass develops a beautifully crispy skin while remaining tender and flaky on the inside. Seasoned simply with salt, pepper, and a splash of lemon juice, this dish allows the natural richness of the fish to shine through. Often served atop a bed of sautéed greens or accompanied by a light citrus sauce, it brings an elegant touch to any meal. Ideal for special occasions or a refined weeknight dinner, Pan-Seared Chilean Sea Bass promises a delightful culinary experience that celebrates the freshness of high-quality ingredients.
Pan-Seared Chilean Sea Bass
Ingredients
- 2 filets Chilean sea bass, about 5 to 6 ounces each
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 3 tbsp butter or ghee, divided
- 1 tsp minced garlic
- 1 tsp oregano
- 1 lemon
- parsley, to garnish
Instructions
- Pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet. Cook for 5 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.
- After 5 minutes, flip fish. Pour butter herb sauce over fish.
- Slice lemons into round discs. Place lemon slices in skillet.
- Cook for 5 more minutes or until fish is flaky.
- Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.
Notes
- Depending on thickness of sea bass, cooking time may vary slightly.
- If the skillet becomes dry, add more butter.
- Cook fish until it is flaky.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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