Name: Pan Seared Chilean Sea Bass Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 Sea bass fish; 1 tsp sea salt; 1 tsp ground pepper; 3 tablespoons butter or ghee; 1 tsp garlic; 1 tsp oregano; 1 lemon; parsley

Pan Seared Chilean Sea Bass Recipe cover

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Pan Seared Chilean Sea Bass Recipe

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.

In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.

Cook for 5 minutes.

Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.

After 5 minutes, flip fish. Pour butter herb sauce over fish.

Slice lemons into round discs. Place lemon slices in skillet.

Cook for 5 more minutes or until fish is flaky.

Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

Nutrition

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Tips & Tricks (5)

Pat Dry for Perfect Sear 💧
Pat the sea bass completely dry with paper towels before searing to ensure a golden crust and prevent steam that inhibits browning.
Butter Basting Technique 🧈
Once the fish is nearly cooked, tilt the pan and continuously spoon the hot melted butter over the fillets while cooking to enhance flavor and ensure even cooking.
Internal Temperature Sweet Spot 🌡️
Cook sea bass to exactly 145°F internal temperature—check at the thickest part with an instant-read thermometer to achieve perfectly opaque, tender flesh without overcooking.
Aromatics Infusion Timing 🌿
Add minced garlic to the butter 30 seconds before the fish finishes cooking to bloom its flavors without burning, which would create bitterness.
Room Temperature Fish Advantage ⏱️
Remove sea bass from refrigeration 15 minutes before cooking to allow even heat penetration, resulting in perfectly cooked fish with no cold interior.