When you want a restaurant-quality dinner without the restaurant fuss, this pan seared Chilean sea bass is the answer. Buttery, flaky, and incredibly tender, this is one of those recipes that feels indulgent but is surprisingly easy to pull off at home.
Whether you’re planning a cozy dinner for two or impressing guests, this sea bass with garlic butter sauce is always a hit.
Why This Recipe Works
Elegant but Easy: Don’t let the name intimidate you. This dish sounds fancy but comes together in about 15 minutes.
Big on Flavor: Sea bass has a rich, buttery taste that pairs perfectly with garlic, butter, and a touch of sea salt. Simple, but incredibly flavorful.
Low Effort, High Reward: No complicated steps or techniques—just good ingredients, a hot pan, and a little patience.
Ingredients You’ll Need
- Chilean Sea Bass fillets – Fresh or frozen and thawed
- Olive oil – For searing the fish
- Butter – For basting and richness
- Fresh garlic – Minced
- Salt – Sea salt or kosher salt for seasoning
Optional additions: fresh herbs like parsley or chives, a squeeze of lemon, or red pepper flakes for heat.
How to Make Pan Seared Chilean Sea Bass
1. Prep the Fish
Pat the fillets dry with a paper towel. This is key for a crisp sear. Let the fish sit at room temperature for about 20–30 minutes to help it cook evenly.
2. Sear
Heat a large skillet over medium-high heat. Once hot, add olive oil and gently lay the sea bass fillets skin-side down (if skin-on). Don’t move them around—let them get a golden crust, about 4–5 minutes.
3. Flip and Baste
Flip the fish and add a couple tablespoons of butter and minced garlic to the pan. Spoon the melted butter over the fillets as they finish cooking—about 3–4 more minutes, depending on thickness.
Internal temperature should reach 145°F, and the fish should flake easily with a fork.
Serving Ideas
Pair your sea bass with:
- Creamy mashed potatoes or white wine risotto
- Steamed asparagus, sautéed spinach, or roasted Brussels sprouts
- Garlic bread or couscous salad
- A crisp Sauvignon Blanc or Pinot Grigio for a perfect match
Make It Your Own
- Add heat: Toss in red pepper flakes or a pinch of cayenne.
- Zest it up: Squeeze some fresh lemon or orange juice over before serving.
- Make it crunchy: Sprinkle with crushed toasted nuts.
- Go global: A splash of soy sauce and sesame seeds gives it an Asian twist.
- Top it off: Try mango salsa or a creamy dill sauce for a unique spin.
Tips for Perfect Sea Bass
- Dry is key: Moisture prevents a good sear—pat the fish very dry.
- Hot pan, cold oil: This keeps the fish from sticking.
- Don’t flip too soon: Let it form a crust before turning.
- Butter baste at the end: Keeps the garlic from burning and enhances flavor.
- Finish with herbs: Fresh herbs brighten the dish beautifully.
FAQs
Can I use frozen sea bass?
Yes—just thaw it fully in the fridge before cooking to ensure even cooking and the best texture.
What can I use instead of olive oil?
Avocado oil or grapeseed oil are great alternatives with high smoke points.
How do I know when sea bass is done?
It should flake easily and be opaque all the way through. The internal temp should be at least 145°F.
Is there a good substitute for Chilean sea bass?
Yes—halibut, black cod, or even thick-cut cod fillets work well with this method.
Final Thoughts
Pan seared Chilean sea bass is proof that a luxurious dinner doesn’t have to be complicated. With a handful of ingredients and a hot skillet, you’ll have a restaurant-worthy dish on the table in no time. It’s buttery, tender, and always impressive—perfect for date nights, celebrations, or simply treating yourself to something extra special.
Seared Chilean Sea Bass
When you want a restaurant-quality dinner without the restaurant fuss, this pan seared Chilean sea bass is the answer.
Ingredients
- 12 oz chilean sea bass
- 2 TBSP olive oil
- 1/4 cup butter
- 1/2 TBSP minced garlic
- salt
Instructions
- Let sea bass sit out for 30 minutes before cooking
- Add butter and garlic to a small sauce pan and shimmer
- Add olive oil to another pan over medium heat
- Pat dry sea bass and salt both sides of fish
- Add fish to pan and cook for 4 minutes on each side
- Strain garlic from butter and pour over plated fish
- If you have thicker sea bass and it’s not all the way cooked you can put in a 450 degree oven for a few minutes
Notes
- Pat It Dry: Before you even think about putting that fish in the pan, make sure it’s super dry. Pat it down with a paper towel. Trust me, this helps get that perfect sear.
- Room Temp is Key: Let the sea bass sit out for about 30 minutes before cooking. It’ll cook more evenly that way.
- Don’t Skimp on the Oil: Use a good amount of quality olive oil in the pan. It helps with the searing and adds flavor.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 537Total Fat 41gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 21gCholesterol 151mgSodium 622mgCarbohydrates 1gFiber 0gSugar 0gProtein 41g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
