Chilean Sea Bass Recipe
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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
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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.
If you love elegant seafood dinners, try my parmesan crusted tilapia, grilled tuna steak, roasted branzino, and rockfish next.
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
I barely know how to cook but it turned out great!
That’s great to hear, Nick- appreciate the feedback