Chilean Sea Bass Recipe

Prep and marinate

Pat the sea bass fillets dry with paper towels. Place them on a plate or shallow dish. In a small bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, minced garlic, chopped parsley, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Brush or spoon the marinade evenly over both sides of each fillet. Let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes). Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

Preheat pan

Heat a large nonstick or heavy stainless-steel skillet over medium-high heat until hot, about 2–3 minutes. Add a thin film (about 1 tbs) of olive oil and swirl to coat. The oil should shimmer but not smoke.

Sear the fillets

Place the fillets in the pan presentation side down (the smooth top). Do not overcrowd the pan — cook in two batches if necessary. Sear without moving for 3–4 minutes until a deep golden crust forms. Carefully flip each fillet and reduce heat to medium. Cook 3–5 more minutes, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium; the fish should flake easily but remain moist. Transfer cooked fillets to a warm plate and tent with foil while you make the pan sauce.

Sweat shallot

Discard excess fat from the skillet leaving about 1 tbs in the pan. Return pan to medium heat and add 2 tbs butter. When butter melts, add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Deglaze and reduce

Add 1 tbs dry white wine (or stock) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Finish the sauce

Stir in 1 tbs fresh lemon juice, 2 tsp capers, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Swirl in the remaining 1 tbs butter to create a glossy sauce. Taste and adjust seasoning. If the sauce is too acidic, add an extra 1/2 tbs butter.

Plate and garnish

Place one fillet on each warmed plate. Spoon the pan sauce evenly over each fillet. Sprinkle with the chopped parsley and serve with lemon wedges alongside. Recommended accompaniments: roasted potatoes, wilted spinach, or lemon-scented rice.

Serve immediately while warm.