Chilean Sea Bass Recipe

Name: Chilean Sea Bass Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 fillets of Chilean sea bass; 2 cloves garlic (sliced); 2 tbsp salted butter; 4 slices lemon; salt and pepper; 1 tbsp parsley (chopped)

Jump to Recipe Print Recipe

Take dinner up a notch with this delicious Chilean sea bass recipe. Lemon, garlic, and parsley help make this delicate and buttery dish shine.

You don’t need to be a master chef to make fancier-feeling dishes like this. Chilean sea bass is a delicate and flaky fish that truly gives the impression of luxury. And the best part is that it’s incredibly easy to make, so you can have dinner on the table in minutes.

I adore fish and I love trying out new flavors and cooking methods (like my baked tuna steak). It’s always an easy mid-week lunch or dinner that needs very little preparation and pleases the whole family every time. Hint: It’s also perfect for date night if you’re trying to impress but don’t want to spend hours in the kitchen. Just a few ingredients are needed, and they each complement this fish beautifully.

Why You Will Love This Recipe

Chilean sea bass has a delicate and buttery taste.
Just a few simple steps, you don’t need to be a kitchen professional to get this one right.
The fish cooks in a total of 10 minutes, making it a great option for busy weeknight dinners.

Ingredients

An elegant dinner like this only needs 6 ingredients.

2 fillets Chilean sea bass
2 cloves garlic, sliced
2 tbsp salted butter
4 slices lemon
salt and pepper
1 tbsp parsley, chopped

How to Make Chilean Sea Bass – The Steps

Step 1: Begin by patting the Chilean sea bass dry on all sides using a paper towel. Sprinkle salt and pepper.

Step 2: Heat a non-stick skillet over medium heat. Add the salted butter and sliced garlic to the skillet. Once the butter is melted, carefully place the sea bass fillets in the skillet, skin side down. Allow them to cook for 5 minutes.

Step 3: Gently flip the fish using a spatula and add the lemon slices to the pan. Continue cooking for another 5 minutes or until the fish is easily flaked with a fork. Then sprinkle on the parsley.

Variations

Once you know how to cook Chilean sea bass, you can have fun with changing up the flavors and the way you serve it.

Chilean sea bass tray bake: Instead of pan-frying your fillets, place them on a lined tray with slices of tomatoes and olives and drizzle some olive oil and salt. After baking for 15-20 minutes at 375°F (or until done), sprinkle over some feta and drizzle with a little bit of balsamic.
Fish tacos: After your fish is cooked, flake it into smaller pieces and place it into some warmed tortillas with lettuce, tomatoes, avocado, and a spritz of lime juice.
Asian-inspired Chilean sea bass: Fry your fish with some green onions, garlic, and ginger, then add a few dashes of soy sauce into the pan before serving. You can garnish with sesame seeds if desired.

Serving Suggestions

Fish makes a great center piece for a range of side dishes. Here are a few you can try.

Perfect Roasted Eggplant: Add some delicious vegetables onto your plate with this roasted eggplant.
Cucumber and Tomato Salad: This Chilean sea bass is a light and fresh dish, so pairing it with an equally fresh salad is the way to go.
Butternut Squash Soup: Nothing says summertime like a soup that uses in-season ingredients and a light fillet of fish.
Homemade Scalloped Potatoes: A rich and creamy side dish that won’t overpower your fish makes for the perfect dinner.

FAQs

Can I use a different type of fish for this recipe?

Yes, you could use another firm fish like salmon.

How can I prevent the fish from sticking to the skillet?

With fish, it is pretty important to have a good nonstick pan. The other trick is to make sure the pan is hot before adding the fish in so that it creates a layer. As a last resort, you can spray your pan with cooking spray to make it extra nonstick.

Could I add more herbs to this dish?

Yes, we added some parsley at the end, you could also add dill or fennel.

How to Store Chilean Sea Bass

Let your leftover sea bass cool before you seal it in a Ziplock bag or Tupperware container. If you are storing more than one piece of fish, I would recommend keeping them in separate containers or wrapping them individually in foil. Then place your fish in the fridge for up to 3 days, or in the freezer for up to 3 months.

Defrost your fish in the refrigerator overnight if frozen, and then reheat in the microwave, oven, or over the stove with a little bit of olive oil until heated through.