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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pan seared chilean sea bass

How To Cook Chilean Sea Bass

Posted by: Ari Laing

Learn how to cook Chilean sea bass at home! This rich, buttery white fish is delicious pan seared on a stove top. It cooks quickly and will take on the flavor of any sauce you pair with it. We recommend pan seared Chilean sea bass with lemon beurre blanc. A truly luxurious restaurant-worthy meal at home. GF, DF

recipe +-

Posted by: Ari Laing
Pan seared chilean sea bass
Print Recipe
5 from 2 votes

How To Cook Chilean Sea Bass

Learn how to cook Chilean sea bass at home! This rich, buttery white fish is delicious pan seared on a stove top. It cooks quickly and will take on the flavor of any sauce you pair with it. We recommend pan seared Chilean sea bass with lemon beurre blanc. GF, DF
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Dinner
Cuisine: American, French
Keyword: best chilean sea bass recipe, feast of the seven fishes, pan seared chilean sea bass, pan seared fish, patagonian toothfish
Servings: 4 servings
Calories: 535kcal
Author: Ari Laing

Equipment

  • Large skillet, nonstick or stainless steel
  • Fish spatula

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

Instructions

  • 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.

Nutrition

Serving: 1filet | Sodium: 437mg | Calcium: 1mg | Vitamin A: 595IU | Potassium: 1mg | Cholesterol: 131mg | Calories: 535kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 5g | Saturated Fat: 9g | Fat: 44g | Protein: 34g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!