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Pan Seared Chilean Sea Bass with Lemon Butter Sauce

Restaurant-quality Chilean sea bass seared to golden perfection and finished with a bright, silky lemon butter sauce—ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 Chilean sea bass fillets 6 oz each, about 1.5 inches thick
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
For the Lemon Butter Sauce
  • 4 tbsp unsalted butter cold and cubed
  • 3 cloves garlic minced
  • 1/4 cup dry white wine
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley chopped
  • 1 tbsp capers optional

Method
 

  1. Remove the fillets from the refrigerator 20 minutes before cooking to reach room temperature.
  2. Pat the fish completely dry with paper towels and season all sides with kosher salt and black pepper just before cooking.
  3. Heat a large oven-safe skillet over medium-high heat for 3 minutes; add olive oil and swirl to coat.
  4. Place fillets in the hot skillet, skin side up if present, and sear undisturbed for 4 minutes to develop a golden crust.
  5. Flip the fillets, add 2 tbsp butter, and baste continuously for 2 minutes as the butter foams.
  6. Continue cooking 3–4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 130 °F. Transfer fish to a plate, tent with foil, and rest 3 minutes.
  7. Pour off excess fat, reduce heat to medium, add minced garlic, and sauté 30 seconds until fragrant.
  8. Deglaze with white wine and lemon juice; scrape up browned bits and simmer 2 minutes until reduced by half.
  9. Remove pan from heat; whisk in cold butter cubes one at a time until the sauce is glossy, then stir in lemon zest, parsley, and capers.
  10. Plate the rested sea bass and spoon lemon butter sauce generously over each fillet. Serve immediately.

Notes

Pull the fish from heat 5 °F before your target temperature; carryover cooking will finish it perfectly. Use a well-seasoned cast-iron skillet to prevent sticking and deliver an even sear.