Pan Seared Chilean Sea Bass
With this pan seared Chilean sea bass you can whip up one of those “wow” meals right in the comfort of your own home.
So if you don’t keep up with my blog then I’ll give you a little info about my husband. He is the pickiest eater I have ever met. I mean ridiculously picky when it comes to food. So picking cooking dinner or picking a restaurant to go eat at is such a pain.
I guess being a picky eater makes it where out of the few things you like, you REALLY like. Of course the man loves steak (we are from Texas and all), obsessed with crab cakes, and loves sea bass.
Why This Pan Seared Chilean Sea Bass Works
- Impress Without Stress: Let’s be real, “Pan-Seared Chilean Sea Bass” sounds like something you’d order at a fancy restaurant, right? But guess what? You can totally whip this up at home without breaking a sweat. It’s a surefire way to impress your guests or even just treat yourself to a luxurious meal without the luxurious price tag.
- Flavor Explosion: If you’re tired of the same old chicken and pasta dishes, this sea bass recipe is a game-changer. The buttery, flaky fish paired with the rich garlic butter sauce is like a flavor party in your mouth. Trust me, your taste buds will thank you.
- Quick and Easy: No one wants to spend hours in the kitchen after a long day. Good news—this dish comes together in just about 15 minutes. So you get to look like a culinary genius without actually having to be one. Win-win!
How do I know when the sea bass is fully cooked?
The sea bass should have a flaky texture and be opaque all the way through. You can also use a meat thermometer; the internal temperature should reach at least 145°F (63°C).
What can I substitute for olive oil?
If you don’t have olive oil, you can use other cooking oils like avocado oil or grapeseed oil. Both have high smoke points, making them suitable for pan-searing.
Can I use frozen sea bass?
Yes, you can use frozen sea bass, but make sure to fully thaw it in the refrigerator before cooking. This ensures even cooking and the best flavor.
Ingredients for this Easy Pan Seared Chilean Sea Bass
- Chilean Sea Bass:
- Why: The star of the show! Chilean Sea Bass is known for its buttery, flaky texture and mild flavor.
- How to Get the Best: Look for sustainably-sourced, fresh sea bass at a reputable fish market. If you’re using frozen, make sure it’s fully thawed before cooking.
- Olive Oil:
- Why: For searing the fish. It adds a subtle richness without overpowering the fish.
- How to Get the Best: Go for extra virgin olive oil for the best flavor. Make sure it’s fresh and stored in a dark, cool place.
- Butter:
- Why: Adds a creamy, rich flavor to the dish, especially when melted over the top.
- How to Get the Best: Use unsalted, high-quality butter. If you’re into it, European-style butter has a higher fat content and can make the dish even richer.
- Minced Garlic:
- Why: Garlic adds a punch of flavor that complements the sea bass beautifully.
- How to Get the Best: Fresh is best. Mince it yourself for the most robust flavor.
- Salt:
- Why: Enhances the natural flavors of the fish and the garlic.
- How to Get the Best: Sea salt or kosher salt is generally less processed and adds a cleaner, crisper flavor than regular table salt.
What goes with this Sea Bass for Two
- Creamy Mashed Potatoes: Because let’s be honest, when does buttery, creamy goodness not make a meal better? It’s like a cozy blanket for your sea bass.
- Steamed Asparagus: Light and healthy, asparagus has that touch of elegance that makes it feel like you’re dining at a five-star restaurant.
- Garlic Bread: If you’re a garlic lover (and let’s face it, who isn’t?), some crispy garlic bread will echo the garlic in the sea bass recipe and, well, it’s bread. Need I say more?
- Couscous Salad: Light and fluffy couscous with some fresh herbs can add a Mediterranean vibe to your meal.
- Roasted Brussels Sprouts: A little nutty, a little crispy, and totally delicious. Plus, they add a pop of green to your plate.
- White Wine Risotto: If you’re going all out, why not a creamy risotto? It’s rich but neutral enough to let the sea bass be the star.
- Fresh Garden Salad: Sometimes, you just want something fresh and crunchy to balance out the richness of the fish. A simple salad with a light vinaigrette does the trick.
- Lemon Butter Sauce: If you’re in the mood for a sauce, a simple lemon butter concoction can add some zesty brightness.
- Sautéed Spinach: Quick and easy, sautéed spinach with a touch of garlic is a no-fail side that adds color and nutrients to your meal.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio can elevate the whole experience. Cheers!
Ways to Switch it up
- Add Some Heat: Who doesn’t love a little spice in their life? Toss in some red pepper flakes or cayenne pepper to make your taste buds dance.
- Fresh Herbs, Please: Think rosemary, thyme, or even some dill. Fresh herbs can take your sea bass from good to “Oh my gosh, what is this magic?”
- Zest It Up: A little lemon or orange juice can make a world of difference. It’s like a burst of sunshine on your plate.
- Get Crunchy: Crush some almonds or macadamia nuts and sprinkle them on top. Trust me, the crunch is so satisfying.
- East Meets West: A splash of soy sauce and a handful of sesame seeds can give your dish an Asian twist.
- Tropical Vibes: Imagine topping your sea bass with some fresh mango or pineapple salsa. It’s like a mini-vacation with every bite.
- Say Cheese: A sprinkle of Parmesan or feta can add a whole new layer of yum.
- Smoked Out: A dash of smoked paprika can give your fish a smoky edge that’s just so intriguing.
- Cream Dream: How about a drizzle of homemade dill or tarragon cream sauce? It’s like a hug for your sea bass.
- Fancy Schmancy: A white wine and garlic reduction can make your dish feel like it’s straight out of a five-star restaurant.
But Chilean Sea Bass is Expensive…
- Buy Frozen: Fresh is great, but frozen sea bass can be just as good and usually comes at a lower price point. Just make sure to thaw it properly.
- Bulk Purchase: If you’ve got the freezer space, buying in bulk can save you some cash. Just portion it out and freeze what you won’t use right away.
- Look for Sales and Specials: Keep an eye on your local grocery store’s weekly ads or sign up for their newsletters. Sea bass might go on sale, and that’s your cue to stock up.
- Farmers’ Markets or Fish Markets: Sometimes, direct sellers offer better prices than grocery stores. Plus, you can usually haggle a bit.
- Go for Smaller Cuts: You don’t always need a giant fillet. Smaller cuts can be more affordable and still give you that sea bass experience.
- Substitute with Similar Fish: If sea bass is just too pricey, consider using a similar white fish like halibut or cod. The cooking method can stay the same, and you’ll save some bucks.
- Loyalty Programs: Some stores offer points or rewards for purchases. Save those up for when you want to treat yourself to some sea bass.
- Online Shopping: Sometimes online retailers offer deals that you won’t find in physical stores. Just make sure to factor in shipping costs.
- Off-Season Buys: Sea bass can be cheaper when it’s not in high demand. Do a little research to find out its off-season and plan your purchases accordingly.
- Check the “Reduced for Quick Sale” Section: Sometimes grocery stores offer perfectly good fish at a reduced price because it’s close to its “sell by” date. Just make sure to cook it right away or freeze it for later.
Tips and Tricks for Pan Seared Chilean Sea Bass
- Pat It Dry: Before you even think about putting that fish in the pan, make sure it’s super dry. Pat it down with a paper towel. Trust me, this helps get that perfect sear.
- Room Temp is Key: Let the sea bass sit out for about 30 minutes before cooking. It’ll cook more evenly that way.
- Don’t Skimp on the Oil: Use a good amount of quality olive oil in the pan. It helps with the searing and adds flavor.
- Hot Pan, Cold Oil: Heat the pan first, then add the oil. This way, the fish is less likely to stick.
- Leave It Alone: Once the fish hits the pan, resist the urge to move it around. Let it sear properly before flipping.
- Butter Basting: Want to level up? Add a knob of butter to the pan while the fish is cooking and spoon it over the top. It’s like a mini spa treatment for your sea bass.
- Garlic Timing: If you’re using fresh garlic in your sauce, add it toward the end so it doesn’t burn and turn bitter.
- Strain the Sauce: For a super smooth garlic butter sauce, strain out the garlic bits before serving. Your sauce will be silky smooth.
- Presentation Matters: Place the sea bass on a bed of mashed potatoes or asparagus spears for that “wow” factor when you serve it.
- Fresh Herbs for the Win: A sprinkle of fresh parsley or chives can add color and a fresh flavor kick.
Want More Fish Recipes?
Salmon Patties
Quick Tilapia with Chunky Salsa
Easy Honey Butter Salmon & Asparagus Packs
Pan Seared Chilean Sea Bass
With this pan seared Chilean sea bass you can whip up one of those “wow” meals right in the comfort of your own home.
Print Recipe
Ingredients
- 12 oz chilean sea bass
- 2 TBSP olive oil
- 1/4 cup butter
- 1/2 TBSP minced garlic
- salt
Instructions
- Let sea bass sit out for 30 minutes before cooking
- Add butter and garlic to a small sauce pan and shimmer
- Add olive oil to another pan over medium heat
- Pat dry sea bass and salt both sides of fish
- Add fish to pan and cook for 4 minutes on each side
- Strain garlic from butter and pour over plated fish
- If you have thicker sea bass and it’s not all the way cooked you can put in a 450 degree oven for a few minutes
Notes
- Pat It Dry: Before you even think about putting that fish in the pan, make sure it’s super dry. Pat it down with a paper towel. Trust me, this helps get that perfect sear.
- Room Temp is Key: Let the sea bass sit out for about 30 minutes before cooking. It’ll cook more evenly that way.
- Don’t Skimp on the Oil: Use a good amount of quality olive oil in the pan. It helps with the searing and adds flavor.
- Hot Pan, Cold Oil: Heat the pan first, then add the oil. This way, the fish is less likely to stick.
- Leave It Alone: Once the fish hits the pan, resist the urge to move it around. Let it sear properly before flipping.
- Butter Basting: Want to level up? Add a knob of butter to the pan while the fish is cooking and spoon it over the top. It’s like a mini spa treatment for your sea bass.
- Garlic Timing: If you’re using fresh garlic in your sauce, add it toward the end so it doesn’t burn and turn bitter.
- Strain the Sauce: For a super smooth garlic butter sauce, strain out the garlic bits before serving. Your sauce will be silky smooth.
- Presentation Matters: Place the sea bass on a bed of mashed potatoes or asparagus spears for that “wow” factor when you serve it.
- Fresh Herbs for the Win: A sprinkle of fresh parsley or chives can add color and a fresh flavor kick.
Nutrition
Serving: 2g | Calories: 600kcal | Protein: 19g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 135mg | Sodium: 286mg | Vitamin A: 1050IU | Vitamin C: 0.7mg | Calcium: 7mg
Servings: 2
Calories: 600kcal
This sea bass was amazing. Thanks for sharing
Glad you enjoyed it
Loved your recipe. I followed the instructions exactly as written. The sea bass was perfect. At $29 a pound I was a little nervous that my husband wouldn’t enjoy it. He absolutely loved it. I served it french fries and avocado slices. Plated very nicely. Thanks for sharing.
so glad you enjoyed it. Yes it is a more expensive fish and I was quite nervous my first time too.
Making this tonight..do I cook the same way with skin on or should I cut off the skin ?
I personally would cut it off, but I have seen some dishes with it on. I feel like it might do what salmon does when you leave the skin on and cook it. That side starts to turn gray,but who knows. I have only ever cooked it this way. So if it was me I would cut the skin off. I only ever leave skin on my fish because I give it to my dog lol
I love to cook and I often serve fish for dinner, last night I made sea bass for the first time. I followed your recipe because it looked delicious and like the fish would be the star of the dish. Well. . . my whole family agreed that it was the best fish EVER. Oh, I left the skin on because that’s how my husband prefers it and it had no negative effect on the taste or color and it was easy to set it aside on your plate if you chose not to eat it. (My dogs considered me their Queen for my contribution.) Well done, Dainya!
Well thank you! So glad everyone enjoyed it even the dog. Yeah we do the same when we have fish skin
Isn’t the gray next to the skin on salmon the fattier part of the fish?
The sea bass recipe was excellent! Thank you for sharing!
You should leave fish skin on, cook it skin side down on a hot pan and it will get incredibly crispy and delicious.
Yes it will, Ethan!! My husband loves it this way!!
I love fish skin when it’s crisp!!!
So agree to leave the skin on. I made this for the first time, with the skin side down first, and it was delicious!! Thank you, Dainya!!!
This Sea Bass look utterly delicious. I’m definitely going to try and get some beautiful fillets, that look just like yours and try this recipe. Also I wanted to comment on the photos, the are stunning. It is said that we eat with our eyes first and your photography has definitely made me hungry.
Awe thanks so much. I got my filets from a specialty grocery store called Central Market, but that’s a Texas store. They were running a special and cut them off right there for me. Maybe if you have a fish market around you you could check out. When they are that thick though you have to cook it longer and try not to burn the outside. Next time I’m going to ask for a little less thick pieces.
Got mine at Costco. 19 bucks a pound. Look just like your photos before removing skin. Am making your recipe and wondered if anyone added a little white wine or lemon juice to the sauce? Would that affect the ‘garlicy’ flavor that you may want to have?
I don’t think it would effect the garlic taste much. You could always squeeze some lemon on top after cooking a little at a time. And the white wine sounds like it would be a good touch the sauce
I purchased mine at Costco as well. I followed Dainya’s recipe but increased the garlic and added white wine. Basically made it a Scampi. Delicious. Lemon would be great also if used minimally.
Once your fish is done you can remove it from the pan, add a clove or two of crushed garlic and cook for a minute (don’t brown) , squeeze in half a lemon and add 4 tablespoons of butter ( 1 tablespoon at a time). Add some parsley and put the fish back in the sauce. I use this basic recipe for most of the fish I cook. Simple and delicious and you only use one pan.
The cooking time was perfect and it was seasoned so delicately. The fish shines with only a few ingredients. Thank you!
So glad you enjoyed it!
Hi, I’m confused about the garlic, do you add to the cooked fish on the serving plate? Please explain. Thanks!
Yes you cook the garlic in the butter and then the fish in that. Plate your fish and strain the garlic out of the butter you cooked your fish in and pour over the fish and serve
What do I cook on the olive oil?
The sea bass
I am still confused. Recipe said cook sea bass in pan with olive oil, then strain garlic from butter and pour over sea bass after it’s been plated. But your reply to Gh says cook the sea bass in the garlic butter.
Add butter and garlic to a small sauce pan and shimmer
Add olive oil to another pan over medium heat
So you are cooking the sea bass in the pan with the olive oil and the pan with garlic and butter is the sauce you put on top of it after it is plated
I purchase bass, salmon, etc. from QVC. I usually cook in air fryer. I like your recipe and will certainly try. Thank you.
Let me know how you like it (or not like it lol)
Might be a silly question, but I found some that look much thinker than yours in the picture. I am guessing I will need the oven for a minute or two, but how can you tell if it is cooked through? I am afraid of overcooking it!
Man you found some really thick ones. You can still cook it on the stove. When I get thicker salmon I have to do the same. Maybe turn down the heat a little. And the only way to know for sure if its cooked is kind of stick a fork in the middle and pull apart some to see if the middle is cooked. If you’re wanting the presentation to still be pretty poke the fork in the middle on the bottom side. Just be sure not to completely tear it in two
I’m not understanding the second pan and the olive oil?
There is a separate pan to melt butter and to cook it with some garlic to give a garlic butter sauce. Strain the garlic out and pour the butter over the fish
Do you cook the fish in the olive oil? I’m also confused as to what that pan is even for? Thanks!
Yes the sea bass is cooked in the olive oil. The pan of butter and garlic is to pour over the sea bass after the sea bass is cooked and plated
I feel sorry that you have to keep answering the same question about how to cook and the 2 pans.. your instructions are spot on
Lol thanks
Scroll up. Your first description was a tad different from the one you gave GH. I’m a pretty good editor and wondered why you changed it 🙂 Soooo I think I’ll do this…place olive oil AND butter in the pan and saute the garlic. Once garlic is infused in the oil and butter, I’ll remove the garlic and sear the fish in that same mixture. Can’t hurt, I’m thinkin…:)
Yeah thats one way to do it. I did it in separate pans because I wanted to have sauce for the potatoes I was serving as well. Cooking the fish in the mixture could give it a fishy taste and would cook down the mixture.
perfect answer!
This is the best Fish ever!
Well Thank You! So glad you enjoyed it
My local fish monger and sometime bar buddy told me that you can’t overcook it, being oily. The first time we had was at a restaurant in Greenville, SC at $35.00 a pop…but it was awesome. I now make it with a steak tenderloin and we share both….great combo….and he gives me a deal on it.
Good story
It was Very Delicious. I always cook salmon but wanted to try and cook the Chilean Sea Bass and I lived it. The recipe was awesome
Do you do the salmon that way too?
So glad you enjoyed it. Yes you could do salmon this way too. For my salmon I out a layer of salt on top and sear it in olive oil. Then I make a butter, lemon, garlic, Dijon mustard and chicken broth sauce to pour on top
I love Chilean Sea Bass, but needed a simple recipe because my husband is not a fan of fish. This was excellent. I couldn’t believe he actually ate the whole thing! I made it as written, except I added some shopped fresh thyme to the garlic infused butter, which definitely added a nice taste.
I will definitely make this again! Many thanks for posting this recipe!
You are so welcome Ellen! I’m glad your husband enjoyed it so much. Mine loves it. Nice touch with the fresh Thyme.
What temp do you cook the fish, Med to med/high?
Medium/high
Chilean Sea Bass is one of my favorites and this recipe is delicious! I just cooked everything in one pan to make it easy and it turned out incredible.
So glad it turned out great for you
My family loved it !
I am new in cooking Chilean Sea Bass, but it was a success !
Thanks !
So glad everyone enjoyed it and good job on cooking it
Does it stink up the kitchen and/or splatter olive oil all over the stove?
I would say sea bass is one of your less smelly fish. If anything turn on your vent hood. Some olive oil might splatter out, but when pan frying that’s kind of what you get. I just always make sure my daughter isn’t in the kitchen when I pan fry, just in case
I’m making your recipe for dinner tonight and serving it with a side of Lemon Capellini from Ina Garten. I think the two will pair very nicely together. Thanks for the recipe and will let you know how they turned out. I got a really nice 4lb slab fillet that I’m going to be cutting up into portion size pieces and sauteing without over crowding so that I don’t steam the fish.
Oh yum! How did it turn out Brian?
Thank you for the recipe. What if I am using around a 2lb and have skin on one side?
Hi Scott. You will probably need an extra tablespoon of olive oil for cooking 2lbs. You could always double to garlic and butter to make enough for 2lbs, but honestly the original recipe makes quite a bit. Enough where I had enough to use for flavor for the mashed potatoes I served. The skin on is okay too. So people prefer the skin on. I always cook my salmon with skin on to give the skin to my dog. If you really have no need for the skin just use a sharp knife and cut it off.
Incredibly good!
So glad you enjoyed Tom
Perfection!
Glad it worked out for you Jerri
Thanks for the recipe! How would you cook it if it is 2 lbs heavy with skin?
You will probably need a little more olive oil for the cooking of the fish. You could also double the garlic butter sauce too if you wanted. If you want the skin on your fish you’d cook it the same way. You can always remove the skin with a sharp knife
Yesterday, I cooked with like 6-7 mins on the skin side and 5 min on the other side because 2 lb was a lot bigger. I doubled everything. I then put in the oven for like 5 mins but the inside was still not cooked. I then chop it into two and leave it in the oven for another 8 mins. It tasted good with outside still crispy, but I wonder if you have any suggestion to improve it.
Should I cut the 2 lb into two pieces before cooking it?
Yes I would suggest cutting the fish up in serving pieces as in a piece for each person you are serving. I’ve never tried to cook it as one big piece but I would see it taking longer to cook that way
You interchange Chilean Sea Bass with Sea Bass. These are 2 completely different fish. Which of the 2 works with this recipe?
Thanks!
The recipe is called Chilean Sea Bass and the ingredients state Chilean Sea Bass
I made this last night and it was a winner! I added some chopped fresh basil for garnish and served it with haricot verts and Israeli couscous, and even my 9 year old licked her plate clean!
Malka so glad everyone in the family enjoyed it. Good job on the tasty side dish
This was spectacular! The simplicity of the ingredients really allows the flavors of the fish to shine through. The timing for cooking the fish was perfect and as you mentioned I was little nervous using a more expensive fish but I was pleased with how easy it was. I used frozen Chilean Sea Bass from Costco and didn’t have any issues. Instead of straining the garlic we actually used a bit with the fish and served it in a bed of mashed potatoes with french cut green beans. It paired perfectly with an oaky Chardonnay. Thanks so much for this awesome recipe. We felt like we were at a fancy restaurant.
I’m so glad you enjoyed it. And yes, I was a little nervous too with it being a more expensive fish and it being my husband’s favorite that he is so picky about. Good touch with leaving the garlic in. And I think the mashed potatoes is the way to go. And wine never hurts lol
Yummy, used polenta as I had no potatoes. Cost-Co has perfect individual size sea bass in the freezer. When I’m near a Whole Foods I get fresh. Thank for this yummy dish.
J
So Glad you enjoyed it. And there are so many other great sides other than potatoes so good job with that. Apparently I need to check out the sea bass at costco because you’re the second person to tell me about it.
This is a simple, yet delicious recipe. I’ll definitely be making it again.
So glad you enjoyed it Jenn
Hi! This looks so YUM! But u want to plate it with more color if possible…. do you have suggestions for sides that are a little more colorful then mash potatoes?
Get purple potatoes if you want color. Or maybe some colorful risotto
Hi! This looks so YUM! But u want to plate it with more color if possible…. do you have suggestions for sides that are a little more colorful then mash potatoes?
Simple and DELICOUS! Thank you for this recipe!
So glad you enjoyed it and you are welcome
look so delicious! I will try it right tonight!
Delicious!!! 😋 It was also quick and simple. Served it on a bed of mashed potatoes and had oven-baked broccoli 🥦 on the side! I used crushed whole cloves of garlic (instead of minced) and fried it a little crispy then used it as garnish. Hubby loved it (he made the mashed potatoes and broccoli).
Your sides sound delish! So glad y’all both enjoyed it
I do love sea food but I actually can’t remember the last time I had sea bass. This makes it sounds like something I could definitely try myself at home so thank you.
No problem. Hope you enjoy ut
Great recipe great dish. My husband told me to make sure I make this again for company. I only had Costco frozen Seabass but they were perfect individual fillets for the two of us. Next time I’m by Whole Foods I will buy the fresh Seabass. But a wonderful dinner and a wonderful complement by my husband served with the potatoes And roasted green beans. Loved it
So glad you both enjoyed it
This turned out beautifully. My husband said I should make it for company and to keep the recipe handy. No greater compliment. Thank you served it with roasted green beans and set it on a pile of red mashed potatoes. Look forward to more of your recipes
Jane
Glad y’all both liked it Jane
The Chilean sea bass was outstanding!It has been my favorite fish for many years, but never had the courage to prepare such a delicate, pricey, fish. After reading your recipe with detailed directions, I ventured out and prepared the Chilean sea bass and it was perfect, thanks to your recipe. Thank you so much😀
I’m so glad you enjoyed it. Its my husband’s favorite too
Have you ever added scallions or rosemary to the butter sauce?
I personally have not but it sounds delicious
Delicious! So easy- will definitely make again & again 😉
So glad you enjoyed it!
Tried this recipe for the first time. Everyone liked so much. Thanks for sharing!
So glad you enjoy it and everyone else
Delicious. This is a fancy restaurant-quality dish. Gourmet. The flavors and textures go together really well. I dialed back the butter a bit, and still felt like the dish was missing nothing.
Thats awesome you enjoyed it Chelsea
AWESOM!!! I Never write reviews! Loved loved loved this recipe so much! I had Slicker fillets so I cooked them five minutes each side and then in the same pan threw them under the broiler for two minutes each side. Perfect! Thank you for this recipe!
Nina, I’m so glad it turned out awesome for you and thanks for the review.
Made this tonight for my girlfriends, it was SCRUMPTIOUS!
That’s great Louise! Glad y’all enjoyed it
Amazing!! This was the best Sea Bass by far. Thank you for sharing.
So glad you enjoyed it Keary
Have been cooking fish for over 50 years but thought I’d check out a new recipe
for this “precious” Chilean sea bass. Without doubt, this is the ONLY way to cook it. Stunningly fabulous. Add the herb of your choice to the butter/garlic…
but that is only gilding the lily. Less is more. Thank you, thank you.
Great recipe! Extremely easy to make. Made roasted Brussel sprouts with bacon pieces with it. Also did organic brown rice. Drizzled the garlic butter on everything. Wonderful dinner!
So glad you enjoyed it Lisa. Good touch with the Brussels sprouts.
I made this recipe for my husband and I last week. He loved it so much, we bought more sea bass to make it again. This recipe is light, buttery and so flavorful. Thank you for sharing it with us.
That’s great Peggy. Glad y’all enjoyed it
I got the Costco fillets as well (in the fresh fish section but previously frozen), I marinated in teriyaki sauce overnight. Followed your recipe to a tee and it was the BEST Chilean Sea Bass ever. I kept the garlic in vs straining it (I just used a garlic press so the bits were small). Served with oven roasted asparagus from Whole Foods. Even my ten year old couldn’t get enough. For the thicker fillet, I turned the heat down and covered the pan and that got it cooked all the way through. Topped with some chopped chives for that restaurant “look”. Haha. The thinner fillet was done in exactly the time you suggested. Awesome recipe. I always like to say after a meal like tonight’s, let’s guess what this dinner would have cost us at a restaurant! Great restaurant-quality recipe! Thanks for sharing!!!
Sounds yummy Rochelle. And yes that meal at a restaurant would have been a pretty penny
I found it to be the right cooking times, however, it was a little less flavorful than I anticipated. I even used smoked sea salt. Next time I will use the cast iron. Or I might just smoke it to perfection. I’ll update next time if I remember.
Your recipe was easy and the result was amazing!! Delish!
I’ve never had or made Chilean sea bass before, and this was delicious! We loved the crispness of the fish but I think the next time, I’ll remove skin so I get the crispness on both sides-(not a fan of fish skin). Served the fish with mashed sweet potatoes and sautéed green beans. Yum!
I just found this recipe today after scoring some Chilean Sea Bass at my local Costco. This was absolutely incredible! My piece was somewhat thick so I did leave it on for a minute or so longer. This is the only dish I have ever ordered from my favorite Argentinian steak house and now I can make it at home. Score!
The recipe was so simple and the flavor was Amazing! My fillets were thick so I finished them in a cast iron frying pan in the oven. Would recommend this dish to everyone.
Hi Dainya! In step #2, what does “shimmer” mean?
lol simmer. Auto correct
My kind of recipe – absolutely simple, yet absolutely delicious!!!
This was my first time to cook chilean sea bass. It was a surprise gift from a guest. I’ve only had it once or twice at restaurant. Loved your recipe. My husband thought the bass taste was too strong, but he’s not the seafood lover that I am. Thanks for the recipe! A Treat!!
Just tried this recipe for the first time, and LOVED IT!! I used my vegan butter (because I can’t have dairy,) and used a Microplane grater for the garlic! I will forever use this recipe any time I cook Chilean sea bass! WOW! Thank you Dainya!
Excellent-simple and so few ingredients. Love it
Glad you enjoyed it
That was delicious! Simple and perfect! Really let the flavors shine!
glad you enjoyed it
5 ⭐️ dinner!
My husband said it was the best fish I’ve cooked in a year!
Thank you for the awesome, SIMPLE recipe. The flavor of the fish really shined.
YAY! So glad you both enjoyed it
Absolutely delicious!
Made this last night, served it over creamy Parmesan polenta and it was delicious!
I’m have made this in the past and it turned out excellent! Recently when I have attempted to cook it it doesn’t crisp on the pan and I’m left with less fish than is started with. All the “pan sear” is stuck to the pan and the fish is falling apart!! Help! Am I using the wrong pan, not hot enough?? I’m frustrated because I’m craving it and keep failing!!
so I have prepared Sea Bass several times…I find the thick ugly skin very unappetizing so I get my grocery store to cut it off for me (dont know why I didnt think of this sooner! No wonder why it’s called filet mignon of the sea..delicious and so simply hard to mess up…when I cook it there is no fish smell in my house, testimony to the mildness of this fish (be warned to not check out photos of these fish! I think they were originally called “dog fish” or something like that lol…bad for marketing
I made this about a month ago with frozen Sea Bass Fillets, not Chilean necessarily, but with the same look, thickness and texture as Chilean (which I cannot find out here in rural Pa) and did the recipe as you suggested and it was so good, I bought more fillets and am making it again tonight! Thanks for this recipe, I used to bake all my fish dinners, but this is tastier. If I can find the real kind of Chilean Sea Bass, I’ll cook it again just like this!! I serve it with wild rice and artichoke hearts to keep the flavors all kinda mild.
Glad it worked out well for you!