Chilean Sea Bass Recipe

A Chilean sea bass fillet on a dinner plate with tomatoes and lemons.

4.56 from 9 votes

This skillet-seared Chilean sea bass recipe is fast, easy and an excellent choice for either a special dinner or whenever you need a fast and easy weeknight entrée. These thick filets have a rich, flaky flesh that we basted with a thyme compound butter.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: American

Keyword: chilean sea bass recipe

Servings: Servings

Author: Pat Nyswonger

Ingredients

2 Sea Bass filets 1-inch thick (6 oz. each)
Salt and pepper
2 tablespoons butter softened
2 tablespoons fresh thyme leaves
zest of 1 lemon
1 tablespoon lemon juice
1 garlic clove minced
Lemon wedges for serving

Instructions

Heat an 8-inch cast iron or stainless steel skillet over medium heat.
Blot the moisture from the filets with a paper towel, brush lightly with oil, and season with salt and pepper.
Add the butter, thyme, lemon zest, lemon juice, and garlic to a small dish. Blend together. and set aside.
Pace the filets, flesh side down into the hot skillet.
Cook the filets for 4-5 minutes, do not move the filets. Flip the filets over and cook for another 6 minutes.
Add a knob of the thyme butter to the top of each filet, basting them as the butter melts. Continue to cook for another 2 minutes, until the filets are cooked through and flakes appear when tested with a fork. (see notes on how to test for doneness)
Remove the filets from the heat, plate and serve.

Notes

We recommend buying wild sea bass if possible
Let the fish cook, undisturbed, flesh side down until a crust forms on the bottom of the filet. To test if ready to turn, gently nudge the fish with a spatula and if it moves, it is ready to flip over.
Cook time should be adjusted if using thinner fish filets.
We used fresh thyme for the compound butter, other options are rosemary, parsley or chives.
To test for doneness, slide a fork into the thickest area of the filet and give it a slight twist. If done, the flesh will be opaque and there will be visible flaking of the fish
We like our sea bass cooked to an internal temperature of 135°F. The USDA recommends an internal temperature of 145°F. Remember that there will be some carry-over heat and the fish will continue to cook a few degrees more when you remove it from the heat.

Nutrition