Chilean Sea Bass Recipe

Prep

Pat the sea bass fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper. Lightly dust both sides of each fillet with the all-purpose flour, shaking off any excess.

Sear

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large nonstick or stainless-steel skillet over medium-high heat until shimmering and butter begins to foam. Place fillets in the pan leaving space between them. Sear undisturbed for 3–4 minutes until a deep golden crust forms. Carefully flip each fillet and reduce heat to medium. Cook second side 3–4 minutes until fish is opaque and flakes easily (internal temp ~135–140°F / 57–60°C). Transfer fillets to a warm plate and tent loosely with foil while you finish the sauce.

Sauté aromatics

Wipe the skillet if there is excessive blackened residue but leave fond (brown bits). Add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze

Pour in the dry white wine (or fish stock) and use a wooden spoon to scrape up the fond from the bottom of the pan. Bring to a simmer and reduce by about half (3–4 minutes) to concentrate flavors.

Build the sauce

Stir in the light soy sauce, honey, Dijon mustard, and fresh lemon juice. Reduce heat to low and whisk in the remaining 3 tablespoons butter, one piece at a time, to create a glossy emulsion. Stir in the heavy cream and fresh thyme. Simmer gently 1–2 minutes to thicken slightly.

Finish & season

Taste the sauce and adjust seasoning with a pinch of salt and more lemon or honey as desired. Fold in chopped fresh parsley right before serving.

Return the sea bass fillets to the skillet for 30–60 seconds, spooning the warm sauce over the tops to reheat and glaze them.

Transfer fillets to warmed plates, spoon additional sauce over each portion, garnish with microgreens or chives and a lemon wedge. Serve immediately.