Chilean Sea Bass Recipe

Prep fish

Remove the sea bass from the refrigerator 20–30 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to remove surface moisture—this helps achieve a golden crust.

Season both sides of the two sea bass fillets evenly with kosher salt (about 3/4 tsp per side total), freshly ground black pepper, garlic powder, and lemon zest. Press the seasoning gently into the flesh so it adheres.

Cook fish

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon butter. When butter foams and oil shimmers (about 1 minute), add the fillets presentation-side down (if there is a nicer side, place that down first). Do not move the fillets for 3–4 minutes to develop a golden-brown crust. Gently flip and cook the other side 3–4 minutes more, spooning the foaming butter over the tops for the last minute. The fish is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium; cook a bit longer if you prefer well-done (135°F/57°C). Transfer cooked fillets to a warm plate and tent loosely with foil to rest.

Make sauce

Keep the skillet over medium heat. Add the remaining 2 tablespoons butter. Add the minced shallot and sauté 1–2 minutes until translucent and fragrant (do not brown). Add the minced garlic and cook 30 seconds until aromatic. Pour in 1 tablespoon dry white wine (or 1 tablespoon stock) to deglaze, scraping up any browned bits from the pan with a wooden spoon. Let the liquid reduce by about half (30–60 seconds).

Stir in fresh lemon juice, capers, and the chopped parsley. If using, add the 2 tablespoons heavy cream and simmer 1 minute until slightly thickened. Whisk in salt and pepper to taste. Taste and adjust acidity/salt: add a pinch more salt or a squeeze more lemon if needed.

Return the sea bass to the pan for about 30 seconds just to warm and coat with sauce, spooning the sauce over the fillets. Transfer fish to plates and spoon remaining sauce on top.

Roast potatoes: Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil and 1/4 tsp salt. Roast on a sheet pan 20–25 minutes until tender and golden, turning once.

Sauté asparagus or green beans: In a separate skillet, heat 1 teaspoon olive oil over medium-high, add trimmed asparagus or beans, season with a pinch of salt, and sauté 4–6 minutes until tender-crisp. Finish with a squeeze of lemon.

Serve: Plate the sea bass with roasted potatoes and vegetables, garnish with chopped parsley and lemon wedges. Serve immediately.