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Pan-Seared Chilean Sea Bass

Pan-Seared Chilean Sea Bass

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Entree, Main Course
Servings 2 servings

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.
Keyword Pan-Seared Chilean Sea Bass, Sea Bass
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