Restaurant-Style Seared Chilean Sea Bass with Beurre Blanc
Learn how to cook Chilean sea bass at home—it’s easier than you think. This rich, buttery white fish pan-sears beautifully on the stovetop, developing a crisp exterior while staying tender and flaky inside. Pair with a bright lemon beurre blanc for a truly restaurant-worthy meal. Gluten-free and dairy-free adaptable.
Servings: 4 servings
Calories: 535kcal
Equipment
Large skillet nonstick or stainless steel
Ingredients
- 4 (6 oz) Chilean sea bass filets, skin on
- 2 Tbsp neutral oil
- ½ tsp Kosher salt
- A pinch of freshly ground black pepper
- Lemon wedges
- Chopped fresh parsley optional
- 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 neutral 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 | Calories: 535kcal | Protein: 34g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 131mg | Sodium: 437mg | Potassium: 1mg | Vitamin A: 595IU | Calcium: 1mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
