Pan Seared Chilean Sea Bass with Lemon Butter Sauce

Chilean sea bass on a tray with greenery and lemon slices.

5 from 2 votes

Pan Seared Chilean Sea Bass with Lemon Butter Sauce

Pan seared Chilean sea bass with lemon butter herb sauce is a melt-in-your-mouth, juicy, and dinner recipe that's ready to eat in 20 minutes. The amazing flavors of the lemon butter sauce and the perfect flaky texture of this fish make this meal restaurant quality!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: chilean sea bass, pan seared sea bass

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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