Chilean Sea Bass Recipe

Prepare fish

Pat the 10-ounce Chilean sea bass fillet dry with paper towels. Trim any ragged edges. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with about 2 tablespoons of all-purpose flour, shaking off excess.

Sear the fillet

Heat a heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter stops foaming but before browning, place the fillet skin-side down (if skin-on) and press gently for 10 seconds to ensure even contact. Sear without moving for 4–5 minutes until the skin is deep golden and crisp and the sides begin to turn opaque about 1/3 up the thickness. Flip the fillet carefully and reduce heat to medium. Cook the flesh side for 3–4 minutes, spooning pan juices over the top, until the internal temperature reaches 125–130°F (52–54°C) for moist, slightly rare center, or 135°F (57°C) for fully opaque and flaky. Remove fish to a warm plate and tent loosely with foil while you make the sauce.

Sweat aromatics

Keep the skillet over medium heat. Add the remaining 1 tablespoon unsalted butter. Add 1 tablespoon minced shallot and 1 teaspoon minced garlic to the pan and sauté for 30–45 seconds until fragrant and softened but not browned.

Deglaze

Carefully pour in 1 tablespoon dry white wine (or low-sodium chicken stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the liquid to reduce by about half, about 1–2 minutes.

Finish sauce

Stir in 1 tablespoon fresh lemon juice and 1 teaspoon drained capers. Remove the pan from heat and swirl in the remaining melted butter to create a glossy emulsion. Taste and adjust seasoning with a small pinch of salt and a few grinds of black pepper if needed. Stir in 1 tablespoon chopped fresh parsley and 1/2 teaspoon lemon zest if using.

Plate

Spoon the warm pan sauce over and around the sea bass fillet. Serve immediately with lemon wedges on the side.

Serve the 10-ounce Chilean sea bass alongside your choice of sides (e.g., sautéed greens, roasted potatoes, or rice). Offer lemon wedges for extra brightness.