Pan Seared Sea Bass

Close-up of sea bass white fish with herbs, potatoes, tomatoes, and fork.

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 fillets 1-inch thick (6 oz. each)
Salt and pepper
2 tablespoons butter softened
2 tablespoons Fresh thyme
zest from 1 lemon
1 tablespoon fresh lemon juice
1 garlic clove minced
1 Lemon for garnish

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

Choose wild sea bass if possible. It tends to have better flavor and texture than farm-raised.

Let the fish cook, undisturbed, flesh-side down until a crust forms on the bottom of the fillet. To check if it’s ready to flip, gently nudge it with a spatula, if it releases easily, it’s good to go.

Adjust cook time if your fillets are thinner. Sea bass thickness can vary, and thinner pieces will cook faster.

We used fresh thyme in the compound butter, but rosemary, parsley, or chives work just as well.

To check for doneness without a thermometer, slide a fork into the thickest part of the fillet and give it a gentle twist. If it flakes easily and looks opaque, it’s done.

We like sea bass at 135°F for a tender, just-cooked texture. The USDA recommends 145°F. Keep in mind that the fish will continue cooking slightly from residual heat once it’s off the stove.

Nutrition