Tender, Flaky Fish At Home!
Chilean Sea Bass (also referred to as Patagonian Toothfish) is a truly luxurious fish that is incredibly simple to cook at home. It has a rich, buttery taste, and a delicate flaky texture. All you need to learn how to cook this delicious meal at home is a large skillet, a few fish filets, some olive oil, Kosher salt, and black pepper.
Pan seared Chilean sea bass is absolutely wonderful on its own and very unlikely to dry out! Here’s why I love it so much:
- The fish takes on the flavor of just about any sauce you pair with it!
- Sea bass can be pricy to order out at restaurants. It’s much more affordable to prepare it at home!
Definitely give this simple recipe a try and then pair it with any sauce you love most. I love it with a silky smooth lemon beurre blanc or orange beurre blanc, but you could serve this with anything from a garlic butter for dipping to ginger scallion sauce. It’s extremely versatile!
How To Shop For Chilean Sea Bass
There’s no denying that Chilean sea bass is an expensive fish. If you’re going to spend the money, make sure you’re buying a high quality piece of sea bass. Here’s how to tell if it’s quality:
- The fish should smell clean and fresh, and a bit like the ocean (but not in a bad way!).
- The flesh of the fish should be bright white and firm. The flesh should also be smooth, without having already flaked (before cooking).
Most of what I can find locally is all labeled Patagonian toothfish, versus Antarctic toothfish (another type of sea bass that is found in cold waters near Antarctica).
If you can’t find sea bass (but I hope you can, it’s the best ever!), look for black cod, sometimes labeled sablefish or butterfish (this is different than the less expensive Pacific or Norwegian cod).
Step-by-Step Instructions
There are plenty of options when cooking seafood: you can grill, steam, bake, or fry them. But pan-searing yields a wonderful texture and is incredibly simple.
Preheat a large skillet over medium-high heat. Pat the Chilean seabass dry with a paper towel, then season the fish generously with Kosher salt and black pepper on both sides.
Heat a tiny bit of a light, neutral oil (such as grapeseed, canola, or vegetable 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. That’s it!
Fresh vs Frozen Sea Bass
I prefer fresh seafood when it’s available, but if working with frozen, allow to completely thaw overnight in a fridge, then drain on paper towels to absorb any excess water. Frozen seafood likely often doesn’t get the same sear as a fresh piece of fish, but it will still taste delicious!
Serving Suggestions
Try serving pan seared sea bass with oven-roasted broccolini (or other roasted vegetables), over creamy mashed potatoes or steamed rice, with sautéed garlic spinach, or over couscous.
Enjoy with my easy lemon beurre blanc, made with butter, shallot, white wine, a little vinegar, fresh lemon juice, and a touch of heavy cream! It is divine.
Not into a bright lemon sauce? It’s also delicious with teriyaki sauce or charred scallion sauce.
Don’t forget a chilled glass of white wine! Sancerre would be perfect here.
To Freeze Or Not To Freeze
As with any fish, you can definitely freeze it raw. The frozen sea bass should be used within 6 months. What you don’t want to do is re-freeze a piece of fish that’s already been frozen. Once you thaw it, use it within 3 days.
This is such an easy recipe to make and enjoy. Your guests will feel like they’re dining at a five star restaurant, but we both know how truly easy it is to cook Chilean sea bass at home.
If you make this Pan Seared Chilean Sea Bass recipe, please let us know by leaving a review and rating below!
Our Remaining 2021 Feast Of The Seven Fishes Menu:
Melt-In-Your-Mouth Salmon Rillettes 35-Minute Baked Crab Stuffed Shrimp Tender Baked Cod With Panko and Ritz Crackers 20-Minute Moules Marinières (Mussels in White Wine) Easy Broiled Scallops With Garlic Butter Sauce Oven-Baked King Crab Legs (No Steamer Needed)!
If you’re searching for another great recipe that features firm, white fish, such as Chilean Sea Bass, consider substituting it for halibut in my cozy British Fish Pie. Seriously comforting and always a show stopper!
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More Seafood Recipes To Try!
How To Pan Sear Scallops (Golden Crust Every Time!) Pan Seared Halibut with Chili Garlic Oil Quick & Easy Sesame Ginger Tuna Tartare Miso-Marinated Cod That Melts In Your Mouth 25-Minute Seared Tuna Noodle Bowls Quick Broiled Honey-Sriracha Salmon Fillets Tender, Juicy Shrimp Burgers with Spicy MayoTell Us What You Think!
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How To Cook Chilean Sea Bass (10-Minute Recipe)
Ingredients
- 4 (6 oz) Chilean sea bass filets skin on
- 2 Tbsp grapeseed oil or other light neutral oil, can also use unsalted butter if preferred
- ½ tsp Kosher salt
- A pinch of freshly ground black pepper
- Lemon wedges for serving
- Chopped parsley optional, for serving
- Lemon beurre blanc
Instructions
- Consider serving this with our Lemon Beurre Blanc or Citrus Beurre Blanc, both of which take about 15 minutes to make.
- 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.
- Pan sear the fish. Heat about 2 Tbsp grapeseed 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.
- 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.
Let us know your thoughts!