Chilean Sea Bass Recipe

Pat dry and season

Remove the fillets from the refrigerator 15–20 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels. Place on a plate or shallow dish.

Make marinade

In a small bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tbs fresh thyme, 1 tsp kosher salt and 1 tsp black pepper. Whisk briefly to combine.

Marinate

Brush or spoon the marinade over both sides of each fillet. Let sit 10–15 minutes at room temperature (no more than 30 minutes) to allow flavor to penetrate. Do not over-marinate — the lemon is only to brighten the fish.

Preheat skillet

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

Sear skin-side down

Place the fillets skin-side down in the hot pan. Use a spatula to press gently for 10 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and the lower third to half of the fillet has turned opaque.

Flip and finish

Carefully flip the fillets and reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the tops of the fillets as they finish cooking (basting) for 3–5 minutes depending on thickness. The target internal temperature is 125–130°F (52–54°C) for moist, slightly translucent center, or 135°F (57°C) if you prefer fully opaque; the fish should flake easily with a fork. Total cook time ~8–10 minutes.

Rest

Transfer fillets to a warm plate and tent loosely with foil. Rest 2–3 minutes while you make the pan sauce.

Sauté shallot

With the skillet still over medium heat, add the minced shallot to the pan drippings. If pan is dry, add 1 tbs butter. Sauté 1–2 minutes until softened and translucent, scraping up browned bits from the bottom of the pan.

Deglaze

Add 1 dl dry white wine (or stock) to deglaze the pan. Increase heat briefly to bring to a simmer and reduce by about half, about 2–3 minutes.

Finish sauce

Lower heat to low. Whisk in the remaining 2 tbs butter, 1 tbs lemon juice, capers (1 tsp) and chopped parsley. Season with 1/4 tsp salt and 1/4 tsp pepper, tasting and adjusting as needed. The sauce should be glossy and lightly thickened. If too thin, simmer 30–60 seconds more; if too thick, add a splash of water or stock.

Plate

Spoon the sauce around and lightly over the rested fillets. Garnish with lemon wedges and microgreens or extra parsley.

Serve each fillet immediately with lemon wedges for squeezing. Recommended sides: roasted fingerling potatoes, sautéed spinach, or a simple green salad.