Jun 09 2026
Restaurants›Red White and Brew›Fresh Chilean Sea Bass With Lemon Caper Butter Sauce Recipe

Fresh Chilean Sea Bass With Lemon Caper Butter Sauce Recipe

Inspired by Red White and Brew
Time45m
Serves2

Pan seared FRESH Chilean Sea Bass fillet (thick, white, mild, flaky) finished with a lemon caper butter sauce. Plated with orzo tossed with garlic spinach and marinated roasted tomatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chilean Sea Bass

Lemon Caper Butter Sauce

Orzo and Spinach

Marinated Roasted Tomatoes

Method

Preparing the Roasted Tomatoes

  1. 1

    Roast the Tomatoes

    Preheat the oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Spread them on a baking sheet and roast for 15-20 minutes until they burst and are slightly caramelized.

Cooking the Orzo and Spinach

  1. 2

    Cook the Orzo

    In a pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

  2. 3

    Sauté Spinach

    In a skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted. Season with salt and black pepper. Toss in the cooked orzo and mix well.

Cooking the Chilean Sea Bass

  1. 4

    Sear the Fish

    Pat the Chilean Sea Bass fillets dry with paper towels. Season both sides with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.

Making the Lemon Caper Butter Sauce

  1. 5

    Prepare the Sauce

    In the same skillet used for the fish, reduce the heat to low. Add the butter and let it melt. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the lemon juice and capers, stirring to combine. Finally, add the chopped parsley and mix well.

Plating the Dish

  1. 6

    Serve

    On a plate, serve a portion of the orzo and spinach mixture. Top with the seared Chilean Sea Bass fillet and drizzle generously with the lemon caper butter sauce. Garnish with the marinated roasted tomatoes.

More from Red White and Brew