Jul 14 2026
Restaurants›Timpano Hyde Park›Chilean Sea Bass Piccata Recipe

Chilean Sea Bass Piccata Recipe

Inspired by Timpano Hyde Park
Time30m
Serves4

lemon, white wine, capers, butter

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Sea Bass

    Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Coat with Flour

    Dredge each fillet in all-purpose flour, shaking off any excess.

Cooking

  1. 3

    Heat the Pan

    In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until hot.

  2. 4

    Cook the Fish

    Add the sea bass fillets to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate.

  3. 5

    Make the Sauce

    In the same skillet, reduce the heat to medium. Add the shallots and garlic, sautéing for about 1-2 minutes until softened.

  4. 6

    Deglaze the Pan

    Pour in the white wine and scrape the bottom of the pan to release any browned bits. Bring to a simmer and let it reduce by half.

  5. 7

    Finish the Sauce

    Stir in the lemon juice, capers, and the remaining 2 tablespoons of butter, whisking until melted and combined.

  6. 8

    Combine and Serve

    Return the sea bass to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to heat through. Garnish with fresh parsley before serving.

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