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Chilean Bass

A beautifully seared fillet of Chilean bass with a burst of lemon and herbs, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Chilean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 fillets of Chilean bass
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 lemon juiced
  • Fresh parsley chopped for garnish

Equipment

  • Non-stick skillet
  • Spatula
  • Measuring spoons
  • Serving platter

Method
 

  1. Pat the Chilean bass fillets dry with paper towels.
  2. Season both sides of the fish generously with salt and pepper.
  3. In a non-stick skillet, heat olive oil over medium-high heat.
  4. Place the fillets in the skillet, skin side down if applicable, and cook undisturbed for about 4-5 minutes.
  5. Gently flip the fillets using a spatula and reduce heat to medium.
  6. Add butter and minced garlic to the skillet.
  7. Squeeze the juice of one lemon over the fish after a couple of minutes.
  8. Remove the fish from the skillet and place it on a serving platter.
  9. Garnish with freshly chopped parsley.

Notes

For an extra layer of flavor, let the fish rest for a couple of minutes before serving.