Pan Seared Chilean Sea Bass Recipe
Updated May 09, 2025, Published Feb 06, 2023
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Pan seared Chilean sea bass with lemon butter herb sauce is a melt-in-your-mouth, juicy, and flavorful dinner that you’ll want to serve on every special occasion. This Chilean sea bass is pan-seared to perfection and then covered in a delicious lemon butter sauce. It’s an easy, restaurant-worthy meal that’s ready in under 20 minutes!
Love seafood recipes? Try my Baked Salmon with Pesto or Crispy Baked Cod with Panko for your next dinner.
Why You’ll Love This Recipe
This lemon butter sauce makes a perfect match for the delicate, mild flavor of the sea bass. This 20-minute, one-pan meal is perfect for a healthy family meal or even a date night or special occasion.
This is one of my favorite fish recipes! I love the mild and super tender taste and texture of seabass. You don’t even need a knife to dive into this perfectly cooked, flaky fish. Enjoy!
Made With AmorE,
Recipe Ingredients
There’s only a handful of ingredients that you’ll need for this pan seared Chilean sea bass, so make sure to buy good quality ingredients! Let me tell you more about the key ingredients you’ll need…
- Chilean Sea Bass Fillets: This type of white meat fish is really Patagonian Toothfish, not bass, and lives in the cold waters around South America and the Antarctic. Ensure the fillets don’t have any strong odors or dry spots. Cook the fresh fish the same or the next day; avoid freezing them, as once thawed, the fish will not cook or taste the same.
- White Wine: Deglazing the skillet with white wine adds a beautiful flavor to the sauce, and incorporates any browned bits from cooking the fish into the sauce.
- Fresh Lemon Juice & Zest: The brightness of freshly squeezed lemon juice and a hint of lemon zest pairs perfectly with the fish, and brings just enough acidity to the butter and olive oil sauce.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Can I use another type of fish? Although the Chilean sea bass is the star of this recipe, you can use any other mild white fish, like cod, black cod, tilapia, mahi mahi, halibut, or grouper.
- Try adding capers to the sauce. I love the briny flavor of capers with fish! (If you love this lemon butter sauce, you’ll also love my similar recipes for seared scallops with lemon butter sauce and my lemon butter pasta sauce.)
- Thinking of adding extra herbs? I wouldn’t recommend it. White fish, like Chilean sea bass, taste best when flavored with a simple sauce. Adding more herbs and spices detracts from the natural sweet flavor of the fresh fish. (If you’re looking for strong herb flavors, I highly recommend trying this Mediterranean Baked Cod with Roasted Tomatoes!)
- Want to finish cooking the fish in the oven? Preheat the oven to 400°F. Sear the sea bass on both sides in an oven-safe skillet, then transfer the skillet directly to the oven. Bake for 4-6 minutes, depending on the thickness of the fillet, until the internal temperature reaches 145°F. Proceed with the rest of the recipe as written.
How to Make Seared Chilean Sea Bass
This easy, 20-minute dinner recipe is just as quick and delicious as my easy blackened cod or baked cod in parchment! Scroll down to the recipe card to see the full instructions.
- Let the sea bass reach room temperature before cooking (take the fish filets out of the fridge about 30 minutes prior). Pat the sea bass dry with paper towels, then sprinkle both sides with sea salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon of butter and olive oil. Once the butter has melted, place the fish fillets skin side down (if using with skin) in the skillet. Cook for 5 minutes.
- After 5 minutes, flip the fish and cook on the other side. Depending on the thickness of the fish, another 5 minutes, or until the fish is flaky and fork tender. When cooked, transfer to a serving platter and loosely cover with foil.
- Turn down the heat to low. Add the white wine to the skillet to deglaze, stirring any browned bits from the bottom of the pan. Continue heating for about 1-2 minutes.
- Add one more tablespoon of butter to the pan. Once it’s melted, add the minced garlic and fresh herbs and sauté until fragrant, about 30 seconds.
- Turn off the heat and add the remainder of the butter, lemon juice, and lemon zest, and stir to combine until a smooth sauce.
- Taste and adjust seasonings if needed.
- Serve the sauce on top of the fish. Garnish with extra herbs or fresh parsley and lemon slices if desired. Enjoy immediately!
Recipe FAQs
Chilean sea bass is considered a luxury fish for several reasons. First, it’s found deep in cold, remote waters—mainly in the Southern Ocean near Antarctica—making it challenging and costly to catch. It’s also a slow-growing species, which means it takes years to mature, and responsible fishing requires strict quotas to prevent overfishing. All of this limits supply and increases demand. That rich, buttery texture and melt-in-your-mouth flavor? It’s worth every bite for a special occasion!
Chilean sea bass has a truly luxurious flavor! It’s rich, buttery, and mild with a tender, melt-in-your-mouth texture. It’s not “fishy” at all, which makes it a favorite even among people who don’t typically love seafood. The high fat content gives it a silky feel, and it pairs beautifully with bright citrus, fresh herbs, and simple Mediterranean ingredients. Think of it as the filet mignon of the sea—elegant, satisfying, and always a treat.
Pan searing sea bass is quick and easy! Start by heating a little olive oil in a hot skillet over medium-high heat. Place the fish skin-side down (if it has skin) and sear for about 4-5 minutes, until the skin is crisp and golden. Then flip and cook the other side for another 3-5 minutes, or until the fish flakes easily with a fork. Chilean sea bass is tender and cooks quickly, so don’t overdo it.
Your Sea Bass is done when it reaches an internal temperature of 145°F (per USDA recommendations). Another way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance.
Store leftover cooked Chilean sea bass in an airtight container in the fridge for up to 3 days, or freeze in an airtight container for up to 2 months. Reheat leftovers in the microwave, oven, on the stove, or even in the air fryer.
Serving Pan Seared Chilean Sea Bass
This delicate sea bass recipe is a light and healthy main dish that goes beautifully with many side dishes! Round out the meal with veggies like Roasted Green Beans with Garlic and Lemon or Best Mashed Potatoes, and enjoy fresh bread like my Easy Soft Italian No Knead Bread on the side.
Or make it a surf and turf dinner by serving with my Perfect Pan-Cooked Steak or my Small Prime Rib Roast.
Other Seafood Recipes to Try
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Pan Seared Chilean Sea Bass with Lemon Butter Sauce
Ingredients
For the Fish
- 4 4-6 ounce fillets Chilean sea bass
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon butter or ghee
- 1 tablespoon extra virgin olive oil
For the Lemon Butter Herb Sauce
- ¼ cup white wine, good quality
- 2 tablespoons butter or ghee, divided
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
Instructions
Searing the Fish
- Take the sea bass out of the fridge about 30 minutes before cooking so it can reach room temperature.
- Pat the sea bass dry with paper towels, then sprinkle both sides with sea salt and pepper.
- Add the butter and olive oil to a large skillet set over medium heat. Once the butter has melted and the pan is hot, place the fish fillets skin side down (if using with skin) in the skillet. Cook for 5 minutes.
- Flip the fish and cook on the other side. Depending on the thickness of the fish, cook for another 5 minutes, or until the fish is flaky, fork tender, and has an internal temperature of 145°F. Transfer to a serving platter and loosely cover with foil.
Making the Sauce
- Turn down the heat to low. Add the white wine to the skillet to deglaze, scraping off any browned bits from the bottom of the pan. Continue cooking for about 1-2 minutes to slightly reduce the wine.
- Add one tablespoon of the butter to the pan. Once it’s melted, add the minced garlic and fresh herbs and sauté until fragrant, about 30 seconds.
- Turn off the heat and add the remaining 1 tablespoon of butter, the lemon juice, and lemon zest, and stir until the sauce is smooth and well-combined. Taste and adjust seasonings as desired.
- Serve the sauce on top of the fish. Garnish with extra herbs and lemon slices if desired. Enjoy immediately!
Notes
- Start with high-quality sea bass. This beautiful fish is the star of the dish, so choose very fresh, sustainably sourced fillets for the best flavor and texture.
- Bring the fish to room temperature. Letting it sit out for about 30 minutes before cooking ensures even searing and prevents the inside from being undercooked.
- Pat it dry and heat the pan well. Use paper towels to pat dry the fillets before cooking so it sears, not steams. Also, make sure the pan is hot before adding the fish. (A cast iron skillet is my favorite choice to get an even golden crust!)
- Be careful not to overcook, as sea bass cooks quickly. A crisp exterior and flaky, tender center is what you’re after—so keep an eye on it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious and simple to make!
Thrilled you loved it! Here is to many more delicious recipes.
Tender and flaky fish topped with an herby lemon butter sauce to make the perfect meal! Highly recommend!