Chilean Sea Bass is incredibly easy to cook and yields impressive results every time. Its mild, slightly sweet flavor pairs beautifully with a variety of seasonings and sauces. It’s perfect for special occasions or whenever you want to elevate your dinner routine without spending hours in the kitchen. Best of all, it’s versatile enough to be paired with light vegetables, hearty grains, or a simple citrus sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chilean sea bass fillets olive oil garlic lemon juice butter fresh thyme or rosemary salt black pepper white wine (optional) paprika (optional, for color)
Directions
Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium-high heat if pan-searing.
Pat the sea bass fillets dry with a paper towel and season both sides with salt, pepper, and paprika (if using).
In a skillet, heat olive oil and a bit of butter until melted. Add minced garlic and cook for 30 seconds until fragrant.
Add the sea bass fillets, skin-side down if applicable, and sear for 3–4 minutes until golden brown.
Flip the fillets gently, add lemon juice, a splash of white wine (if using), and fresh herbs to the pan.
Transfer the skillet to the preheated oven or continue cooking on the stove for another 5–6 minutes, or until the fish flakes easily with a fork.
Spoon the pan juices over the fish before serving.
Servings and timing
This recipe serves 2 and takes about 25 minutes total. Prep time is around 10 minutes, and cooking time is 12–15 minutes depending on thickness.
Variations
Add capers and olives for a Mediterranean twist.
Use a miso glaze or soy-ginger marinade for an Asian-inspired version.
Top with a mango or pineapple salsa for a tropical flair.
Make a creamy lemon dill sauce for added richness.
Swap olive oil for ghee for a more buttery flavor.
Grill the fillets instead of pan-searing for a smokier taste.
Pair with risotto or mashed potatoes for a hearty meal.
Add a crust of crushed nuts or breadcrumbs for texture.
Storage/Reheating
Store leftover Chilean sea bass in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a 300°F (150°C) oven for about 10 minutes, or gently reheat in a covered skillet with a bit of butter or broth. Avoid microwaving to preserve the fish’s delicate texture.
FAQs
What is Chilean sea bass?
Chilean sea bass is a deep-sea fish also known as Patagonian toothfish, prized for its rich, buttery texture and mild flavor.
Is Chilean sea bass healthy?
Yes, it’s high in protein and omega-3 fatty acids, though it’s also higher in fat than other white fish.
Can I cook it from frozen?
It’s best to thaw the fish overnight in the fridge, but it can be cooked from frozen with a slightly longer cook time and lower heat.
How do I know when it’s done?
The fish is done when it flakes easily with a fork and appears opaque all the way through.
What sides go well with it?
Serve with roasted vegetables, steamed asparagus, rice, couscous, or a light salad.
Can I use another type of fish?
Yes, halibut, cod, or black cod are good substitutes, though they may be slightly less rich.
Does the skin need to be removed?
No, you can cook it skin-on for added flavor and texture. It crisps up nicely when seared.
How do I prevent it from drying out?
Don’t overcook it—sea bass cooks quickly and should remain moist inside. Use a thermometer if needed (target 135°F internal temp).
What sauces pair well with sea bass?
Lemon butter, white wine reduction, miso glaze, or herb-based sauces like chimichurri all work beautifully.
Can I marinate Chilean sea bass?
Yes, but only for 15–30 minutes, as the fish is delicate and can break down with acidic marinades.
Conclusion
Chilean Sea Bass is a standout dish that brings restaurant-quality elegance to your home kitchen. Its buttery, melt-in-your-mouth texture and versatile flavor profile make it ideal for countless preparations, from classic lemon-butter to bold global sauces. Whether you’re cooking for a date night or just indulging in something special, this recipe is a simple and delicious way to make an unforgettable meal.
Chilean Sea Bass is a luxurious and buttery fish with a tender, flaky texture. This simple yet elegant recipe brings out its natural richness using garlic, lemon, herbs, and a touch of butter. Perfect for special occasions or an elevated weeknight meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Course
Method:Pan-Seared or Baked
Cuisine:American
Ingredients
2 Chilean sea bass fillets (about 6 oz each)
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp butter
1–2 sprigs fresh thyme or rosemary
Salt, to taste
Black pepper, to taste
2 tbsp white wine (optional)
1/4 tsp paprika (optional, for color)
Instructions
Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium-high heat if pan-searing.
Pat the sea bass fillets dry with a paper towel and season both sides with salt, pepper, and paprika (if using).
In a skillet, heat olive oil and butter until melted. Add minced garlic and cook for 30 seconds until fragrant.
Add the sea bass fillets, skin-side down if applicable, and sear for 3–4 minutes until golden brown.
Flip the fillets gently, add lemon juice, white wine (if using), and fresh herbs to the pan.
Transfer the skillet to the oven or continue cooking on the stove for another 5–6 minutes, or until the fish flakes easily with a fork.
Spoon the pan juices over the fish before serving.
Notes
Add capers and olives for a Mediterranean twist.Use a miso glaze or soy-ginger marinade for an Asian-inspired version.Top with mango or pineapple salsa for a tropical flair.Make a creamy lemon dill sauce for added richness.Swap olive oil for ghee for a more buttery flavor.Grill the fillets instead of pan-searing for a smokier taste.Add a crust of crushed nuts or breadcrumbs for texture.
