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Pan-Seared Chilean Sea Bass

A restaurant-quality Chilean sea bass seared to a golden crust, basted in garlic-thyme butter, and finished with a bright lemon-caper pan sauce—all in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Fish
  • Chilean sea bass fillets 4 pieces, approximately 6 ounces each
  • Kosher salt 1 teaspoon
  • Black pepper freshly ground, 1/2 teaspoon
  • Olive oil 2 tablespoons
  • Unsalted butter 3 tablespoons
For the Pan Sauce
  • Garlic 3 cloves, minced
  • Fresh thyme 4 sprigs
  • Lemon juice 2 tablespoons, freshly squeezed
  • White wine 1/4 cup (or chicken broth)
  • Capers 1 tablespoon, drained
  • Fresh parsley 2 tablespoons, chopped

Method
 

  1. Remove the Chilean sea bass from the refrigerator and let it sit at room temperature for 20 minutes.
  2. Pat each fillet completely dry with paper towels, then season both sides evenly with kosher salt and freshly ground black pepper.
  3. Heat a large oven-safe skillet over medium-high heat for 2 minutes. Add olive oil and swirl until the oil shimmers and just begins to smoke.
  4. Place the fillets in the skillet presentation side down. Sear undisturbed for 4 minutes until a deep golden crust forms.
  5. Add butter, minced garlic, and thyme sprigs to the pan. As the butter foams, tilt the skillet and baste the tops of the fillets continuously for 2 minutes.
  6. Using a fish spatula, gently flip the fillets. Cook 3–4 minutes more, basting occasionally, until the internal temperature reaches 135°F (57°C).
  7. Transfer the fish to a warm plate and tent loosely with foil to rest.
  8. Deglaze the skillet with white wine, scraping up browned bits. Stir in lemon juice and capers; simmer 1 minute to reduce slightly.
  9. Return any accumulated fish juices to the pan sauce, then spoon the sauce over the plated fillets. Garnish with chopped fresh parsley and serve immediately.

Notes

For the best crust, ensure the fillets are completely dry before searing and resist moving them until ready to flip. Always check for pin bones before cooking.