Chilean Sea Bass Recipe

Prepare fillets

Pat the Chilean sea bass fillets dry with paper towels. Inspect for any pin bones and remove if present.

In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped thyme, 1.5 tsp kosher salt and 1 tsp black pepper to create the marinade.

Place the fillets in the dish and spoon the marinade over them, turning to coat both sides. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid breaking down the delicate flesh.

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil (from the marinade amount) or a light coating of oil to the pan.

Remove fillets from marinade, letting excess drip off. Sear the fillets 2–3 minutes on the first side without moving them, until a golden crust forms. Flip carefully with a spatula and sear the other side for 1–2 minutes.

Transfer the skillet to the preheated oven and roast 6–8 minutes, or until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (Chilean sea bass is forgiving but should be just opaque). Baking time varies with thickness — check after 6 minutes.

Remove the skillet from the oven and transfer fillets to a warm plate. Tent loosely with foil while you make the pan sauce (reserve pan drippings).

Place the same skillet over medium heat (if the pan has burnt bits, add a splash of stock or wine and scrape them up). Add 2 tbs butter and melt.

Add the minced shallot and sauté 1–2 minutes until translucent and fragrant, stirring to soften but not brown.

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about half (3–4 minutes).

Add 1/2 cup chicken or fish stock and simmer 2–3 minutes until slightly reduced.

Stir in 1 tbs fresh lemon juice and the capers. Off the heat, whisk in the remaining 1 tbs butter to finish the sauce, swirling until glossy. Taste and adjust seasoning with salt and pepper as needed.

Stir in 2 tbs chopped fresh parsley.

Place seared/roasted sea bass on warmed plates. Spoon the warm pan sauce over each fillet.

Garnish with lemon wedges and additional chopped parsley. Serve immediately with optional sides: roasted or mashed potatoes and steamed asparagus or green beans.