Pan Seared Chilian Sea Bass Recipe
Recipe information
Make Pan Seared Chilian Sea Bass in just 45m. Lemon Butter, Seasonal Vegetables, Mashed Potatoes
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Ingredients
Main Ingredients
Cooking Instructions
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. 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. 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. 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. 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. 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.
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