If you’ve never cooked Chilean sea bass at home, let me tell you—it’s a lot less intimidating than it sounds. This buttery, flaky fish is one of those “treat yourself” kinds of meals that feel fancy, but are shockingly easy to pull off on a regular weeknight.
The Backstory
Let me be honest—my first time cooking sea bass was a bit of a panic moment. It was date night, I had this beautiful fillet from the fish market, and absolutely no clue what I was doing. But after a few tries (and a couple overcooked mishaps), I finally found the sweet spot—high heat, simple seasoning, and finishing with butter. Now it’s a staple for special nights in, and my go-to when I want to impress without fuss.
Why This Simple Pan Seared Sea Bass Just Works
No-fuss, restaurant vibes at home: This dish sounds like something you’d splurge on at a white-tablecloth place, but it only takes about 15 minutes on your own stove. It’s perfect for anniversaries, date nights, or just when you need to feel like a chef without actually being one.
Flaky, buttery, flavor-packed: Sea bass has that natural rich flavor that doesn’t need a whole lot of dressing up. A quick sear and some garlic butter, and it basically melts in your mouth. Add a squeeze of lemon and it’s lights out.
Weeknight-friendly: This isn’t one of those “start-marinating-three-hours-before” kind of meals. Just pat the fish dry, season, sear, and spoon over that garlicky butter. You’ll be plating it before the rice cooker beeps.
Ingredients You’ll Need
Chilean Sea Bass
The real star. It’s got this buttery texture that flakes apart beautifully. I try to buy it fresh when I can (especially if the fish guy says it came in that morning), but honestly, good frozen fillets do the trick too—just defrost them overnight in the fridge.
Olive Oil
You just need enough to help the fish get that golden crust. I usually use extra virgin olive oil, but if I’m out, avocado oil works great too.
Butter
Don’t skimp here. I like using unsalted butter so I can control the seasoning. A small cube swirled into the hot pan right at the end gives the fish a glossy finish and rich flavor.
Garlic
I always go for freshly minced—it just hits differently. You only need a clove or two, but it adds a warmth that balances the richness of the fish.
Salt
A sprinkle of sea salt is enough to bring out all the natural flavor in the fish. I usually season it right before it hits the pan.
My Favorite Pairings for This Dish
Whenever I make sea bass, I like to keep the sides simple but cozy. Here are a few regulars on my table:
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Creamy mashed potatoes – smooth, buttery, and perfect for soaking up extra garlic butter.
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Steamed asparagus or sautéed spinach – something green to lighten things up.
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Garlic bread – because sometimes I just want to mop up every drop of sauce.
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Couscous salad with herbs – gives it a fresh, light contrast.
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Roasted Brussels sprouts – a little crispy, a little nutty, always good with fish.
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White wine risotto – if I’m going for a full-blown treat-yourself meal.
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A chilled glass of white wine – usually something crisp like Sauvignon Blanc or a citrusy Pinot Grigio.
Little Tweaks That Make It Your Own
This recipe is super adaptable, and I love switching things up depending on my mood or what’s in the fridge:
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Sprinkle on some red pepper flakes if you like a little heat.
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Add fresh dill, parsley, or thyme right before serving for a burst of flavor.
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Finish with lemon zest or orange juice to brighten it up.
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Want crunch? Toasted almonds or breadcrumbs on top do the trick.
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Craving something Asian-inspired? Drizzle with soy sauce and a few sesame seeds.
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Top with pineapple or mango salsa for a fun tropical spin.
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I’ve even added a light Parmesan crust once for an extra rich bite.
If Sea Bass Feels Too Pricey…
Totally get it. This fish can get expensive fast, especially if you’re feeding more than two people. Here’s how I stretch the budget without losing flavor:
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Buy frozen fillets when they’re on sale. I always keep a few in the freezer for impromptu dinner nights.
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Go for smaller cuts—you don’t need a huge piece per person, especially if you’ve got hearty sides.
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Substitute with halibut, cod, or barramundi. They sear up similarly and still give you that delicate texture.
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Check the fish counter’s markdown bin—sometimes I’ve scored amazing fillets just because they were close to the sell-by date.
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Shop seasonally—prices tend to drop when sea bass isn’t in peak demand.
Practical Tips That Make a Big Difference
These little details took me a few rounds to figure out, so here’s what I do now without fail:
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Dry the fish really well before cooking. A paper towel is your best friend here—it’s how you get that crispy sear.
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Let it rest at room temp for 20–30 minutes before cooking so it cooks evenly.
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Heat the pan first, then add oil. This helps keep the fish from sticking.
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Once the fish hits the pan, don’t move it. Let it form that golden crust before flipping.
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Add butter at the end for basting and a glossy finish.
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If I’m using garlic, I add it just before turning off the heat. It infuses the butter without burning.
FAQs (Real Questions I’ve Gotten From Friends)
How do I know when it’s done?
I usually press gently on the thickest part with a fork—it should flake easily and be opaque inside. If you’re unsure, a meat thermometer should read 145°F.
Can I use frozen fish?
Yes! Just defrost in the fridge overnight and pat it dry really well. You’ll get just as good a sear.
What other oils can I use if I run out of olive oil?
Avocado oil and grapeseed oil are great options—they both have high smoke points and neutral flavours.
Can I cook this in a cast iron skillet?
Definitely. I use my cast iron for almost all searing recipes. It holds heat beautifully and gives that lovely crust.
Seared Chilean Sea Bass
If you’re in the mood for something effortlessly elegant, this pan-seared Chilean sea bass is your ticket to a restaurant-quality meal at home. With a crisp golden crust and rich garlic butter drizzled over the top, it’s one of those dishes that feels special but takes barely any time.
Ingredients
- 12 oz Chilean sea bass fillet
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- ½ tablespoon finely minced garlic
- Sea salt, to taste
Instructions
- Take the sea bass out of the fridge and let it come to room temperature for about 30 minutes before you start. This helps it cook evenly throughout.
- In a small saucepan, melt the butter over low heat and stir in the minced garlic. Let it gently simmer—just enough to infuse the butter without browning the garlic.
- Meanwhile, heat a skillet over medium heat. Once it’s hot, add the olive oil. Pat the sea bass completely dry with paper towels, then sprinkle both sides with salt.
- Carefully place the fish in the hot pan and let it sear undisturbed for about 4 minutes. Flip and cook the other side for another 4 minutes, or until it develops a golden crust and flakes easily with a fork.
- Strain the garlic out of the melted butter if you prefer a smoother sauce, then drizzle it generously over the freshly cooked fish on the plate.
- If your fillet is especially thick and needs a bit more cooking, slide it into a preheated 450°F oven for a few more minutes to finish.
Notes
- Dry = Crispy: Always dry your fish thoroughly before searing to get that golden crust.
- Room Temp Matters: Cold fish straight from the fridge won't sear as evenly.
- Oil + Heat: Let the pan get hot before adding oil—this helps prevent sticking.
- Butter Basting Bonus: Spoon some melted butter over the fish while it cooks for an extra layer of richness.
- Finish in the Oven: For thicker fillets, the oven is your best friend to ensure the inside cooks through without burning the outside.
- Serve it Pretty: This fish is stunning on a bed of creamy mashed potatoes or bright green asparagus.
- Herb it Up: Garnish with fresh parsley or chives for a pop of color and fresh aroma.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 537Total Fat 41gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 21gCholesterol 151mgSodium 442mgCarbohydrates 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.
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