Pan Seared Chilean Sea Bass Recipe

[{"selector":"#anim-a2577259-43e8-42d9-bd10-d448f39edc52 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(5.388731302456429%, -7.264957264957267%) scale(0.8547008547008547)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] It's time to take your cooking to a whole new level with this delicious and elegant recipe! GET THE RECIPE

[{"selector":"#anim-84d48854-cb1d-4af7-bd49-6f350e3ed3b5","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-b9eb12e1-e4d7-415b-a59a-c34af5586f81","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] Total Time: 20 minutes Yield: 4 servings Let's get started! Savor the deliciousness of this melt-in-your-mouth Pan Seared Chilean Sea Bass with Lemon Butter Herb Sauce. The juicy and flavorful sea bass is seared to perfection and covered with a rich and tangy lemon butter sauce! Arrow

Ingredients

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Set the sea bass to room temperature, then pat it dry with paper towels. Season it with salt and pepper.

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Heat the butter, then cook the fish fillets with their skin down in the skillet.

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Flip the fish and cook the other side until the fillets are flaky. Once cooked, transfer to a plate and cover with foil.

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In the same skillet, deglaze the white wine and stir.

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Add some butter to the skillet followed by garlic and herbs. Sauté until fragrant.

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Turn the heat off and add the lemon juice, lemon zest, and remaining butter. Stir and combine until smooth.

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Pour the sauce on top of the seared fish and garnish with herbs and lemon slices.

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Pan Seared Chilean Sea Bass Tips:

Buy good quality sea bass Make sure your pan is hot Don’t overcook GET THE RECIPE

Pan Seared Chilean Sea Bass

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Pan Seared Chilean Sea Bass Recipe

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Ingredients

Set the sea bass to room temperature, then pat it dry with paper towels. Season it with salt and pepper.

Step 1

Heat the butter, then cook the fish fillets with their skin down in the skillet.

Step2

Flip the fish and cook the other side until the fillets are flaky. Once cooked, transfer to a plate and cover with foil.

Step3

In the same skillet, deglaze the white wine and stir.

Step4

Add some butter to the skillet followed by garlic and herbs. Sauté until fragrant.

Step5