Chilean Sea Bass
Paired with simple seasonings and fresh herbs, this recipe lets the fish shine, offering a restaurant-quality dish you can easily prepare at home.
Chilean Sea Bass
Why You Should Try This Recipe
- Delicious Flavor: Chilean sea bass is buttery, mild, and melts in your mouth.
- Simple to Make: With a few steps and basic ingredients, you’ll have a restaurant-worthy meal.
- Impressive Presentation: Perfect for date nights, family gatherings, or dinner parties.
- Nutritious: Packed with protein and healthy fats, it's a guilt-free indulgence.
- Versatile Pairings: Goes well with vegetables, grains, or even creamy sauces.
What is in Chilean Sea Bass?
- Chilean Sea Bass Fillets: The star of the show, with a soft, buttery texture.
- Olive Oil: Adds richness and helps create a golden crust.
- Fresh Herbs: Parsley or dill for garnish and a fresh burst of flavor.
- Garlic Butter Sauce: A simple blend of garlic, butter, and lemon for a light, tangy touch.
- Salt and Pepper: Enhances the natural taste of the fish.
How to Make Chilean Sea Bass
- Prepare the Fillets: Pat the fish dry with paper towels to remove excess moisture. Season with salt and pepper on both sides.
- Sear the Fish: Heat olive oil in a large skillet over medium-high heat. Place the fillets in the pan and cook for 3–4 minutes on one side, until golden brown.
- Flip and Cook: Turn the fish and cook for another 3–4 minutes until the fillets are firm and flaky.
- Make the Sauce: Reduce heat to medium. Add butter, garlic, and lemon juice to the pan. Cook for 1–2 minutes, stirring, until fragrant.
- Combine and Serve: Spoon the garlic butter sauce over the fish. Garnish with parsley and serve immediately.
Recipe Tips and Variations
- Add More Flavor: Sprinkle smoked paprika or chili flakes for a spicy kick.
- Crispier Texture: Coat the fish lightly with flour before searing.
- Side Dishes: Serve with steamed asparagus, roasted potatoes, or wild rice for a complete meal.
- Alternative Fish: Try halibut or cod if sea bass isn’t available.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 2 days.
Storage Instructions
- Fridge: Store cooked fish in an airtight container for up to 2 days.
- Freezer: Freeze uncooked, seasoned fillets for up to 3 months. Thaw in the fridge before cooking.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
This simple Chilean sea bass recipe delivers a buttery, flaky fish topped with a flavorful garlic butter sauce. Perfect for any occasion, this dish is easy to prepare and guaranteed to impress.
- 1 can of kidney beans, drained and rinsed
- 1/2 cup of tomato sauce
- 1/2 cup of vegan cheese, shredded
- 1/4 cup of diced bell pepper
- 1/4 cup of diced onion
- 1/4 cup of sliced mushrooms
- 1/4 cup of sliced olives
- 1 tsp of dried oregano
- 1 tsp of dried basil
- Salt and pepper (to taste)
- Pat the sea bass fillets dry with a paper towel to remove moisture, then season both sides with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the fillets and sear for 3–4 minutes on one side until golden brown.
- Flip the fillets gently and cook for another 3–4 minutes, ensuring the fish is cooked through, opaque, and flakes easily with a fork.
- Reduce the heat to medium and add butter, minced garlic, and lemon juice to the skillet. Stir for 1–2 minutes until the sauce is fragrant.
- Spoon the garlic butter sauce over the cooked fish, garnish with fresh parsley, and serve immediately with your favorite side dishes.
Servings 1
Serving Size 1
- Amount Per Serving
- Calories 386kcal
- Calories from Fat 16.2kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use fresh fish for the best flavor.
- Don’t overcrowd the pan; cook in batches if needed.
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