Chilean Sea Bass Recipe

Prepare fish

Remove sea bass from refrigerator 20 minutes before cooking to come toward room temperature. Pat fillets dry thoroughly with paper towels. Season both sides evenly with kosher salt, black pepper and lemon zest.

Preheat pan and sear

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add fillets presentation-side down (skin-side up if skinless), spacing them so they do not touch. Sear without moving until a golden crust forms, 3–4 minutes.

Flip and finish in pan

Carefully flip fillets and reduce heat to medium. Add another tablespoon butter and remaining tablespoon olive oil to the pan. Spoon pan fat over the top of the fish (basting) and cook until center reaches 125–130°F (52–54°C) for a tender, slightly translucent finish, about 3–5 minutes depending on thickness. For thicker fillets, transfer to a 400°F (200°C) oven for 4–6 minutes to finish while still moist.

Rest fish

Transfer fillets to a warm plate and tent loosely with foil to rest while making the sauce, about 3 minutes. Resting preserves juices and carries heat to finish gently.

Make pan sauce

With skillet over medium heat, add the minced shallot and garlic to the remaining fond and fat in the pan. Sauté, stirring, 30–45 seconds until fragrant and translucent (do not brown). Deglaze with the white wine (or fish stock), scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by half, about 2–3 minutes.

Finish sauce

Lower heat to medium-low and whisk in remaining 3 tablespoons butter, one piece at a time, until emulsified and silky. Stir in lemon juice, heavy cream, capers and chopped parsley. Taste and adjust seasoning with flaky sea salt and a little more pepper if needed. Warm through but do not boil, 1–2 minutes.

Plate each fillet and spoon a generous amount of warm sauce over and around the fish. Sprinkle with flaky sea salt and extra parsley if desired. Serve immediately with lemon wedges on the side.