Chilean Sea Bass Recipe

Bring fish to temperature

Remove the sea bass from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat fillets dry on both sides with paper towels.

Prepare marinade

In a shallow dish or bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, thyme, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper.

Marinate

Brush or spoon the marinade over both sides of the fillets. Let sit 10–15 minutes (no more than 30) to absorb flavors. Reserve any leftover marinade for basting during cooking.

Preheat pan and oven (if using)

Preheat oven to 400°F (200°C) if finishing the fillets in the oven. Heat a large ovenproof skillet over medium-high heat until hot.

Sear the fillets

Add 1 tablespoon olive oil to the hot skillet and swirl. Place fillets presentation-side down (skin-side down if skin-on). Sear without moving 3–4 minutes until a golden crust forms. Use tongs or a spatula to carefully flip fillets.

Finish cooking

If fillets are thick (about 1 to 1 1/2 inches), transfer the skillet to the preheated oven and roast 5–7 minutes for medium (internal temp 125–130°F/52–55°C) or longer to desired doneness. If fillets are thin, reduce heat to medium and cook on stovetop 3–5 more minutes, basting with reserved marinade, until opaque and flake easily.

Remove fish and reserve

When fish reaches desired doneness, transfer fillets to a warm plate and loosely tent with foil to rest while you make the sauce (leave skillet with brown bits on medium heat).

Sauté shallot

Add 1 tablespoon butter to the skillet and reduce heat to medium. Add the finely minced shallot and cook 1–2 minutes until softened and translucent, stirring so it doesn't burn.

Deglaze

Pour in 1/2 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Allow to simmer 2–3 minutes so the liquid reduces by about half.

Finish sauce

Stir in remaining 2 tablespoons butter, 1 tablespoon lemon juice, capers, chopped parsley, and optional red pepper flakes. Swirl or stir until butter melts and sauce slightly thickens, about 1 minute. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Mount sauce (optional)

For a silkier sauce, remove skillet from heat and whisk in an extra 1 tablespoon cold butter one small piece at a time until fully emulsified.

Plate

Spoon the warm sauce over each fillet, garnish with chopped parsley or microgreens, and place a lemon wedge alongside.

Serve the Chilean sea bass immediately with lemon wedges for squeezing. Recommended sides: roasted seasonal vegetables, steamed baby potatoes, or a light herb risotto. Leftovers keep refrigerated up to 2 days; reheat gently to avoid drying.