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This pan seared Chilean sea bass recipe comes together in under 10 minutes and cooks perfectly every single time! It’s easy, elegant, and delicious.
★★★★★ REVIEW
“OMG, this recipe was the easiest and the most delicious! My sister had never had sea bass before, so I made it for both of us. I did get it without the skin, and it was absolutely amazing! If you haven’t tried this, please use this recipe, you won’t regret it, the absolute best!” – Pam
Table of Contents
Friends, if you are looking for a simple fish dinner that’s elegant enough for date night, a dinner party, or a special occasion, my quick, pan-seared Chilean sea bass recipe is a must-try. While it’s a popular choice at fine dining restaurants or elegant events, making it at home is SO easy and tastes just as good- if not better!
It’s so tender, flaky, and naturally buttery that the sea bass practically melts in your mouth. I love that it takes just ten minutes to make (prep AND cook time included) and has minimal clean-up. It’s drizzled with a simple garlic lemon butter, which lets the natural flavor of the Chilean sea bass shine.
What is Chilean Sea Bass?
Chilean sea bass (also called Patagonian toothfish, mero, or icefish), is a deep-water species native to the cold sub-Antarctic regions of the Pacific, southern Atlantic, and Indian Oceans.
It’s high in protein and super low in carbs. It’s famous for its silky, buttery texture and mild flavor (no fishy taste). It’s considered a premium fish due as its hard to overcook and super versatile.
Key Ingredients
- Chilean sea bass fillets. Either fresh or frozen fillets. Because of the slightly higher price tag, I prefer to get the fillets from a fishmonger over a grocery store. When choosing sea bass, opt for fillets that have no strong odors, no dry spots, and are firm to touch.
- Kosher salt and black pepper. To taste.
- Unsalted butter. Pan-frying white fish fillets in butter takes the dish’s flavor to another level and cooks the fish perfectly. Olive oil will also work.
- Garlic. Freshly minced garlic, not the jarred kind!
- Lemon. Fresh lemons to squeeze over the freshly cooked fish.
How to cook Chilean sea bass
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat dry the fish filets with a paper towel.
Step 2- Sprinkle one side of each filet with salt and pepper.
Step 3- Melt butter in a pan over medium-high heat. Add garlic and cook for 1 minute. Add sea bass, cook 2–3 minutes per side.
Step 4- Remove the cooked fish from the pan and drizzle with pan juices and a squeeze of lemon.
Chilean sea bass cooking tips
- Always choose filets of a similar weight so they all cook evenly.
- Use a searing hot pan. You want to fish to sizzle as soon as it hits the skillet or pan.
- Check the doneness. You can also check the internal temperature using a meat thermometer. Fish that is ready to eat should reach an internal temperature of at least 145°F.
- Pan-sear skin side down first. I find the Chilean sea bass sears the best when the skin touches the hot pan before the skinless side. It also traps in the juices so much better.
- Don’t move the fish too soon. I know it’s tempting, but give it a few minutes to sear before turning it. Thanks to the gorgeous crust that forms, it should flip seamlessly.
How to serve
To complete this dish, pair it with some simple yet equally elegant sides. Simple mixed greens or steamed vegetables are great. Here are some of our favorite sides to pair with this Chilean sea bass recipe:
If you tried this Chilean Sea Bass recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Seared Chilean Sea Bass Recipe
Video
Ingredients
- 4 filets Chilean sea bass 6-8 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter or olive oil
- 1 clove garlic minced
- 1 large lemon quartered
Instructions
- Pat dry the fish filets then season one side with salt and pepper.
- Add 2 tablespoons of butter into a non-stick pan or skillet. Once hot, add the garlic and pan fry for a minute. Use a rubber spatula and spread to the side.
- Add the remaining tablespoon of butter and, once melted, add the Chilean sea bass filets, seasoned side down. Cook for 2-3 minutes, until the underside is golden. While the first side cooks, sprinkle with more salt and pepper. Carefully flip the fish and cook for a further two minutes, or until fully opaque.
- Remove the sea bass filets from the pan and drizzle each filet with pan juices. Squeeze one quarter of the lemon over each piece and fish and serve immediately.
Notes
Nutrition
Originally published February 2022, updated and republished May 2025
Excellent Dish,Healthy and Easy to cook.Enjoy with cherry tomatoes 🍅, baby carrots 🥕 and asparagus.
Yum yum that sounds fab!
recipes look sooo good thank you!!
I dont know where could I find Chilean
Fish.
Do you know?
I just bought some from Costco
Costco for dure but ivevslso ordered it at a higher end grocery store.
Yummy!
Great recipe. So quick and easy and also delicious. My go to recipe for sea bass.
OMG, this recipe was the easiest and the most delicious! My sister had never had sea bass before so I made it for both of us. I did get it without the skin and it was absolutely amazing! If you haven’t tried this, please use this recipe, you won’t regret it, the absolute best!
Thanks, Pam!!
Perfection cooking on the pan with butter! Great crust on the fish while the inside was light and succulent. My pieces were about 7 ounces and I had to sear them for 5 minutes and three minutes. Will make again and again!
Truly one of the most delicious Chilean sea bass recipes ever. Will make again!
Just outstanding. I basically cut the ingredients in half for one inch thick filet of Sea Bass that weighed 12-13oz. I mashed the minced garlic into the softened butter and coated the skins side for the second part. Cooked it in an iron pan for about 14 minutes. Absolute, perfection.
Thanks, Devin!
Made this for my family last night. It was simple, yet tasty, and the fish was perfectly cooked. Thank you for an excellent recipe.
So welcome, Kathy!
Nice job of keeping it quick and simple. Used a cast iron skillet in the oven – keeper
This was SO good and so tasty- the best chilean sea bass recipe ever!
Is this a “typo”? 2.5 min each side? Not 5-6 min? Check it please.
How thick are your fillets?
Just made this recipe and it was so delicious! My pieces were bigger so they cooked for a little longer. Thanks for sharing.
Delicious!! Such an easy and perfect way to cook this fish. Thanks for the recipe, Arman!