Pan-Seared Chilean Sea Bass in 8 Minutes
This pan-seared Chilean sea bass recipe delivers restaurant-quality seafood in just 8 minutes. Also known as Patagonian toothfish, Chilean sea bass is renowned for its buttery, melt-in-your-mouth texture. Although it’s often featured in upscale restaurants, all you need are a few simple ingredients and this recipe to recreate it at home. Whether you’re preparing a special dinner or looking for a quick yet impressive dish, this pan-seared Chilean sea bass is sure to delight.
Equipment
- 1 sauté pan
- 1 Saucepan
Ingredients
Main Dish
- 1 fillet of Chilean sea bass (about 6 ounces)
- Salt and freshly ground black pepper to taste
Lemon-Caper Sauce
- 1/4 cup of olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons of lemon juice
Optional Garnish
- Lemon wedges
- Fresh herbs (such as parsley or dill)
Instructions
- Gather Ingredients: Prepare all your ingredients before starting to ensure a smooth and seamless cooking process.
- Prep and Season: Pat the sea bass fillet dry with a paper towel to remove excess moisture. Lightly coat both sides of the fillet with oil, then generously season with salt and freshly ground black pepper.
- Heat the pan: Heat a pan over medium-high heat and add a drizzle of oil. Ensure the oil is hot enough to sear but not so hot that it burns the fish.
- Sear the Fish: Gently place the fillet in the pan and sear for about 4 minutes on the first side. Avoid moving or flipping the fish prematurely to allow a golden-brown crust to form. Carefully flip the fillet using a spatula and cook for an additional 3–4 minutes on the second side. The fish is done when it becomes opaque and flakes easily with a fork. Remove from the pan and set aside.
- Make the Sauce: In a small saucepan over low heat, combine olive oil, unsalted butter, capers, and lemon juice. Stir gently until the butter melts and the ingredients combine into a smooth, aromatic sauce. If desired, season with a pinch of salt, pepper, or a dash of crushed red pepper flakes for a hint of spice.
- Serve and Garnish: Place the cooked sea bass on a serving plate. Generously drizzle the warm lemon-caper sauce over the fillet. Add a squeeze of fresh lemon juice and garnish with lemon wedges or fresh herbs like parsley or dill for a vibrant touch of color and freshness. Serve immediately and enjoy!
Video
Notes
- Use Fresh Fish: Whenever possible, buy fresh sea bass from a reputable fishmonger. If fresh is not available, look for high-quality frozen fillets.
- Patience Pays Off: Resist the urge to move the fish around in the pan. Allowing the sea bass to sit undisturbed creates the ideal crust.
- Adjust the Sauce to Taste: Prefer a richer sauce? Add another pat of butter. Love lemon? Squeeze in extra juice or grate some zest over the top.
Nutrition
Calories: 420kcal