Restaurant-Style Chilean Sea Bass

Restaurant-Style Chilean Sea Bass

from alphafoodie.com
15 min

Make my restaurant-quality pan-seared Chilean sea bass recipe in 15 minutes. It's crisp outside, tender, juicy, and flaky in the middle, and served with rich lemon butter sauce!

Ingredients

  • 20-24 oz Chilean sea bass (4 fillets (5-6 oz each), skin-on works best)
  • 1.5 Tbsp butter (or ghee)
  • 1.5 Tbsp olive oil (or avocado oil)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 oz butter (1/4 cup, unsalted)
  • 2 Tbsp lemon juice (from 1/2 large lemon)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. 1

    Pat the sea bass fillets dry with paper towels. Generously season both sides with salt and pepper.

  2. 2

    Use a large skillet and heat 1.5 Tbsp of butter and 1.5 Tbsp of oil over medium-high heat.

  3. 3

    Add the fillets skin-side-down and pan-sear for 3-4 minutes per side. The cooking time depends on the thickness of the fillets.When ready to flip, if the fillets stick, let them cook for 10-15 seconds more, and then try again.The fish is ready when it flakes easily with a fork and has reached an internal temperature of 140-145ºF/60-63ºC.

  4. 4

    To make the lemon sauce, melt 1/4 cup butter in a small saucepan over medium-low heat until lightly browned. Add the lemon juice, salt, and pepper and mix well.

  5. 5

    When everything is ready, spoon the lemon butter sauce over the pan seared Chilean sea bass, serve, and enjoy!