Seared Chilean Sea Bass and Lobster with Thyme Scented Tomato
Elevate your seafood dinner with this luxurious recipe for Seared Chilean Sea Bass and Lobster with Thyme-Scented Tomato. Perfectly pan-seared sea bass fillets and tender lobster tails are paired with a fragrant sauce of garlic, fresh thyme, cherry tomatoes, white wine, and a touch of buttery richness. This dish combines restaurant-quality flavors with approachable cooking techniques, making it ideal for a romantic dinner or special occasion. Served over the savory thyme-infused tomato sauce and finished with a sprinkle of fresh parsley and a squeeze of lemon, this recipe delivers a refined balance of freshness, richness, and elegant simplicity in every bite. Whether you’re a seasoned home chef or just looking to impress, this dish offers unforgettable flavors with minimal prep and cook time. Perfect for seafood lovers looking to savor the delicate, melt-in-your-mouth textures of Chilean sea bass and succulent lobster.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Chilean sea bass fillet
- 2 pieces (4-6 oz each) Lobster tail
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 6 pieces Fresh thyme sprigs
- 2 cups Cherry tomatoes, halved
- 0.5 cups White wine
- 0.5 cups Chicken or seafood stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Parsley, chopped
- 4 pieces (for serving) Lemon wedges
Instructions
Pat the Chilean sea bass fillets and lobster tails dry with a paper towel. Season both sides of the sea bass and lobster meat with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the lobster tails to the pan, shell side down. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes, or until the meat is opaque and cooked through. Remove the lobster tails from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the sea bass fillets, skin side down if the skin is on. Sear for 4-5 minutes on one side until golden and crisp, then carefully flip and cook for another 2-3 minutes until the fish is just cooked through. Remove from the skillet and set aside.
Lower the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet, then add the minced garlic and thyme sprigs. Cook for 1-2 minutes until fragrant.
Stir in the halved cherry tomatoes and cook until they start to soften, about 2-3 minutes.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Add the chicken or seafood stock and simmer for another 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Return the lobster tails to the skillet to warm them through in the sauce, about 2 minutes.
To plate, spoon the thyme-scented tomato sauce onto each plate. Place a sea bass fillet on top and a lobster tail next to it.
Garnish with chopped parsley and serve with a lemon wedge on the side for a bright finishing touch.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.3 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1828 mg | 39% | |
*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.
