Seared Chilean Sea Bass Recipe

This Chilean sea bass recipe comes together in under 10 minutes and cooks perfectly every single time! Easy, elegant, and delicious. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 7

Total Time 8

Servings servings

Calories 132kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Leftover sea bass can be stored in the refrigerator in an airtight container for up to three days.

TO FREEZE: Place the cooked and cooled bass in a sealable container and store it in the freezer for up to two months. The fish must be thawed completely before reheating.

TO REHEAT: Either microwave the fish for 30-40 seconds or reheat in a non-stick pan until crispy around the edges.

Nutrition