Restaurant-Style Chilean Sea Bass (Print View)
Chilean sea bass fillets seared and finished with a silky lemon butter sauce for a sophisticated main course.
# What You'll Need:
→ Sea Bass Fillets
01 -
20 to 24 ounces Chilean sea bass, 4 fillets (5 to 6 ounces each), skin-on
→ For Searing
02 -
1.5 tablespoons unsalted butter or ghee
03 -
1.5 tablespoons olive oil or avocado oil
04 -
1/2 teaspoon kosher salt, or to taste
05 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Lemon Butter Sauce
06 -
2 ounces unsalted butter (1/4 cup)
07 -
2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
# Directions:
01 -
Thoroughly pat the Chilean sea bass fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 -
In a large skillet, heat 1.5 tablespoons of butter and 1.5 tablespoons of oil over medium-high heat until shimmering. Carefully place sea bass fillets skin-side down. Sear for 3 to 4 minutes per side, adjusting based on the thickness of the fillets.
03 -
If fillets stick when you attempt to flip, allow to cook for an additional 10 to 15 seconds, then gently turn. The sea bass is cooked through when it flakes easily with a fork and reaches an internal temperature of 140 to 145°F.
04 -
In a small saucepan, melt 1/4 cup unsalted butter over medium-low heat until lightly browned. Stir in freshly squeezed lemon juice, salt, and black pepper until fully combined.
05 -
Spoon the warm lemon butter sauce generously over the seared sea bass fillets. Serve immediately.
# Notes:
01 -
For even searing, press fillets gently into skillet at the start of cooking. The sauce can be doubled for a richer finish.