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Chilean Sea Bass with Lemon Butter Sauce - Restaurant-Quality Gourmet Fish

Chilean Sea Bass

Indulge in restaurant-quality Chilean Sea Bass with lemon butter sauce that’s ready in just 25 minutes! This premium fish recipe features buttery, flaky fillets with a gorgeous golden-brown crust, topped with a bright and tangy lemon butter sauce infused with garlic and fresh herbs. Rich in omega-3 fatty acids and high-quality protein, this elegant dish is perfect for special occasions, date nights, or when you want to treat yourself to something truly luxurious. The forgiving nature of Chilean Sea Bass makes it nearly impossible to overcook, ensuring melt-in-your-mouth results every time. Simple ingredients and foolproof techniques bring fine dining to your home kitchen.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Chilean Sea Bass:

  • 4 Chilean Sea Bass fillets (6-8 ounces each, about 1½ inches thick)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)

For the Lemon Butter Sauce:

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • Juice of 2 lemons (about ⅓ cup)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon capers (optional)
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste

For Garnish:

  • Lemon slices
  • Fresh parsley or dill sprigs
  • Additional lemon wedges for serving

Instructions

  • Prepare the Fish: Remove Chilean Sea Bass fillets from refrigeration 15-20 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels to remove all moisture. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika if using.
  • Heat the Pan: Heat a large, heavy-bottomed skillet (cast iron or stainless steel preferred) over medium-high heat. Add olive oil and 1 tablespoon of butter, swirling to coat the pan. Wait until the butter foams and the oil shimmers but doesn’t smoke.
  • Sear the Fish: Carefully place fillets in the hot pan, presentation side down first. Press gently with a spatula for the first 30 seconds to ensure even contact. Cook undisturbed for 4-5 minutes until a golden-brown crust forms and the fish releases easily from the pan.
  • Flip and Finish: Using a thin metal spatula, gently flip each fillet. Add the remaining tablespoon of butter to the pan, letting it melt around the fish. Cook for an additional 3-4 minutes until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 135-140°F.
  • Rest the Fish: Transfer cooked fillets to a warm plate and tent loosely with foil. Let rest for 2-3 minutes while you prepare the sauce. Do not wipe out the pan—the browned bits are essential for sauce flavor.
  • Start the Sauce: In the same skillet over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine, scraping up all the flavorful browned bits from the pan bottom. Let simmer for 1-2 minutes to reduce slightly and cook off the alcohol.
  • Finish the Sauce: Reduce heat to medium-low. Add butter, lemon juice, and lemon zest, swirling the pan until butter melts and emulsifies into a smooth, glossy sauce. Stir in fresh parsley, thyme, and capers if using. Season with salt, pepper, and red pepper flakes to taste.

 

  • Plate and Serve: Place each Chilean Sea Bass fillet on a warm plate. Spoon the warm lemon butter sauce generously over each portion, ensuring everyone gets garlic, herbs, and capers. Garnish with lemon slices and fresh herb sprigs. Serve immediately while hot.

Notes

Substitutions:

  • Replace Chilean Sea Bass with black cod (sablefish), halibut, or grouper
  • Use chicken broth or seafood stock instead of white wine
  • Substitute dried thyme (1 teaspoon) for fresh thyme leaves
  • Use ghee or high-quality olive oil for dairy-free version

Cooking Tips:

  • Room temperature fish cooks more evenly—don’t skip this step
  • Patience is key when searing—don’t flip too early or you’ll tear the fish
  • If fish sticks to the pan, it’s not ready to flip yet
  • Use a fish spatula (thin, slotted) for easiest flipping
  • The fish is done when slightly translucent in the very center

Wine Pairing: Pairs beautifully with Chardonnay, Sauvignon Blanc, Pinot Grigio, white Burgundy, or light Pinot Noir

Make-Ahead:

  • Season fish up to 4 hours ahead and refrigerate covered
  • Prepare sauce components (minced garlic, chopped herbs) in advance
  • For dinner parties, sear fish 80% and finish in oven when ready

Storage:

  • Refrigerate leftovers in airtight container for up to 2 days
  • Store fish and sauce separately for best texture
  • Reheat gently in 275°F oven covered with foil for 10-12 minutes
  • Butter sauce can be refrigerated for 3 days and gently reheated

Sustainability Note: Look for MSC (Marine Stewardship Council) certified Chilean Sea Bass to ensure sustainable fishing practices

Find it online: https://juicymeatrecipes.com/chilean-sea-bass/