Restaurant-Style Seared Chilean Sea Bass with Beurre Blanc
Learn how to cook Chilean sea bass at home—it’s easier than you think. This rich, buttery white fish pan-sears beautifully on the stovetop, developing a crisp exterior while staying tender and flaky inside. Pair with a bright lemon beurre blanc for a truly restaurant-worthy meal. Gluten-free and dairy-free adaptable.
Ingredients
- 4 (6 oz) Chilean sea bass filets, (skin on)
- 2 Tbsp neutral oil
- 1/2 tsp Kosher salt
- A pinch of freshly ground black pepper
- Lemon wedges ()
- Chopped fresh parsley (optional)
- Lemon beurre blanc
Instructions
- 1
Consider serving this with our Lemon Beurre Blanc or Citrus Beurre Blanc, both of which take about 15 minutes to make.
- 2
Season the sea bass. Preheat a large skillet over medium-high heat. Pat the filets dry with a paper towel, then season on both sides with ½ tsp Kosher salt and a pinch of black pepper.
- 3
Pan sear the fish. Heat about 2 Tbsp neutral oil or unsalted butter in a large skillet. When very hot, place fish skin side down in the pan. Cook for 4 minutes, then use a fish spatula to carefully flip over. Cook the second side an additional 4 minutes.
- 4
Garnish, then serve. Pan seared sea bass can be enjoyed with lemon wedges and chopped parsley, but we like to serve it with a sauce. A few of our favorites are linked below in the notes.
Cook it from the original
This recipe comes from wellseasonedstudio.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on wellseasonedstudio.com