Pan Seared Chilian Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Peel and chop the potatoes into quarters. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Mash the Potatoes

   Add milk and 2 tablespoons of butter to the drained potatoes. Mash until creamy and smooth. Season with salt and pepper to taste. Keep warm.

3. 3

   Cook the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Sear the Chilean Sea Bass

   Season the sea bass fillets with salt and black pepper. In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy.

5. 5

   Add Lemon Butter

   Carefully flip the fillets and add the butter and lemon juice to the skillet. Cook for an additional 3-4 minutes, spooning the melted butter over the fish.

6. 6

   Plate the Dish

   On each plate, serve a portion of mashed potatoes, topped with the sautéed vegetables. Place a seared Chilean sea bass fillet on top and drizzle with the lemon butter sauce. Garnish with fresh parsley.