Chilean Seabass Recipe

Prep fish

Pat the seabass fillets very dry with paper towels. Season both sides evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.

Preheat pan and oil

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter; let the butter foam and the oil shimmer but not burn.

Sear fillets

Place the fillets in the pan leaving space between them. Sear without moving for 3–4 minutes until the underside is golden-brown. Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan, and carefully flip each fillet.

Finish cooking

Continue cooking for another 3–5 minutes, spooning hot butter and oil over the tops, until the internal temperature reaches 130–135°F (54–57°C) for medium-rare to medium, or 140°F (60°C) if you prefer fully cooked. Remove fillets to a warm plate and tent with foil while you make the sauce.

Sauté aromatics

Using the same skillet with the fond (brown bits), reduce heat to medium-low and add the shallot and minced garlic. Sauté for about 1 minute until fragrant and translucent, scraping up browned bits with a wooden spoon. If pan is dry, add the 1 tablespoon white wine or stock.

Deglaze and reduce

Add the white wine (or stock) and increase heat slightly to bring to a simmer. Scrape any remaining fond and let the liquid reduce by half (about 1–2 minutes).

Finish sauce

Lower heat to low and stir in the lemon juice, lemon zest, capers (if using), and heavy cream (if using). Whisk in the remaining 1 tablespoon butter off the heat, then stir in chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Coat fillets

Return the seabass fillets to the pan briefly (30–60 seconds) spooning sauce over them to rewarm and coat. Do not overcook the fish.

Place each fillet on warmed plates, spoon additional lemon-garlic butter sauce over the top, garnish with lemon wedge and microgreens or extra parsley, and serve immediately.