Pan Seared Chilean Sea Bass Recipe

Step 1

Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.

Step 2

Heat the butter and oil in a large skillet/frying pan (or well-seasoned cast iron skillet) over medium-high heat. Once hot, add the fillets skin-side-down and pan-sear for 3-4 minutes per side (depending on the thickness). Very thick fillets over an inch can take 5 minutes per side.If it sticks when you try to flip it, it's not ready. Leave it for a further 10-15 seconds and try again.To ensure the fillets are properly cooked, use a thermometer to check that the internal temperature is 140-145ºF/60-63ºC.

Step 3

Meanwhile, while the fish cooks (or beforehand), prepare the simple lemon sauce by melting the butter in a small saucepan over medium-low heat until lightly browned. Then mix in the lemon juice, salt, and pepper.

Step 4

When everything is ready, spoon the lemon butter sauce over the seared sea bass, and enjoy!

Step 5

Make ahead: You can prepare the sauce several days in advance and store it in an airtight container in the fridge, ready to reheat as needed.  Store: Allow the fish to cool and store any leftovers in an airtight container in the refrigerator for up to 3 days.Freeze: Freeze the cooked fish without the sauce. Allow it to cool, transfer it to a freezer bag, squeeze out any excess air, and store for up to 2 months. Then leave to thaw in the refrigerator overnight before using.Reheat: To avoid dry fish, I recommend reheating the leftovers on the stovetop over medium-low heat with a splash of water and the lid on.