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.

Course Main Course

Cuisine seafood

Keyword dinner, fish, seafood

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 600kcal

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

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.