Sauteed Chilean Sea Bass
Elevate your dinner with this enticing recipe for Sautéed Chilean Sea Bass, a luxurious seafood dish that combines simplicity with gourmet flair. Perfectly pan-seared to achieve a golden, crispy exterior while maintaining its buttery, melt-in-your-mouth texture, this sea bass is bathed in a luscious garlic lemon-butter sauce with a hint of dry white wine for added depth. Just 25 minutes from prep to plate, this recipe is bursting with fresh flavors from zesty lemon and earthy parsley, making it an ideal choice for an elegant date-night dinner or a sophisticated family meal. Pair it with steamed vegetables or creamy mashed potatoes for a stunning presentation that’s sure to impress. Whether you're a seasoned home cook or a seafood enthusiast, this irresistible Chilean sea bass recipe is your ticket to creating restaurant-quality dining right in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Chilean sea bass fillets
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 2 tablespoons Fresh lemon juice
- 1 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the Chilean sea bass fillets dry with paper towels and season both sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, place the sea bass fillets in the skillet, skin-side down if applicable, and sear for 3-4 minutes, or until the underside is golden brown and crispy.
Carefully flip the fillets using a spatula and cook on the other side for an additional 3-4 minutes, or until the fish is just cooked through and flakes easily with a fork. Transfer the fillets to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet.
When the butter is melted and slightly foamy, add the minced garlic and sauté for 1 minute, stirring frequently to prevent burning.
Deglaze the skillet by pouring in the white wine and scraping the bottom of the pan with a wooden spoon to release any browned bits. Cook for 1-2 minutes to reduce slightly.
Stir in the lemon juice and cook for another 30 seconds. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Remove the skillet from heat and stir in the chopped parsley.
Plate the sea bass fillets and spoon the lemon-butter sauce over the top. Serve immediately with your favorite side dishes, such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 3.1 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 78.2 mcg | 391% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
