Chilean Sea Bass Recipe (stovetop or oven) (2024)

This pan seared Chilean sea bass recipe comes together in under 10 minutes and cooks perfectly every single time! Easy, elegant, and delicious.

As someone who cooks dinner most nights, seafood recipes are my favorite.

Over the past few years, I’ve followed more of a pescatarian style of eating, so seafood has become a big proportion of my meals. I like to try new things, especially fish, including rainbow trout and branzino, and recently, have fallen in love with cooking Chilean sea bass.

What is Chilean Sea Bass?

If you aren’t familiar with this Chilean sea bass (Patagonian toothfish), it is a white fish that is found in waters surrounding Chile (as the name suggests). You may be familiar with traditional sea bass, but this one is a little different.

It is a popular choice for those who don’t eat seafood regularly. Its texture is silky and buttery and has a very mild flavor. We love to cook this fish because it has no fishy flavor or aftertaste– perfect for those who are new to seafood.

Here are some other reasons why I LOVE this recipe:

• Cooking this fish comes together in less than 10 minutes and it needs just four main ingredients.
• This is the best recipe that really allows the fish to shine, and a secret trick guarantees perfectly cooked fish every single time (hint: it’s ONLY butter… no oil).
• I like to pan-sear the fish, but I’ve also included tested options in on the grill on in the oven.

By the way, if you are a fan of simple white fish, try the grilled red snapper or grilled grouper.

Ingredients needed

For such a decadent looking dish, you’ll love how simple the ingredient list is. Besides the fish itself, you probably have everything in your kitchen as we speak! Here is what you’ll need:

• Chilean sea bass fillets– Skinless sea bass fillets are preferred, as both sides of the fish cook evenly and consistently.Because of the slightly higher price tag, I prefer to get the fillets from a fishmonger over a grocery store.
• Kosher salt and black pepper– To taste.
• Unsalted butter– Pan-frying white fish fillets in butter takes the flavor of the dish to another level.It also cooks the fish perfectly every single time. Olive oil
• Garlic– Freshly minced garlic, not the jarred kind!
• Lemon– Fresh lemons to squeeze over the freshly cooked fish.

How to cook Chilean sea bass

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

Step 1- Prepare the fish. Start by pat drying the fish filets with paper towel, before sprinkling one side on each filet with salt and pepper.

Step 2- Cook the fish. Next, add the butter into a non-stick pan or cast iron skillet and place it over medium high heat. Once hot, add the garlic and cook for a minute, until fragrant. Add the sea bass and cook the fish for 2-3 minutes, flip, and cook for another two minutes.

Step 3- Garnish and serve. Now, remove the cooked fish from the pan/skillet and drizzle with lemon butter sauce, garlic, and squeeze some fresh lemon juice.

Alternative cooking methods

I find pan searing Chilean sea bass to the best way to cook the fish. This really allows the natural sweet flavors to stand out, and guarantees the buttery and flaky texture it is famous for. However, I’ve also tested it on the grill and in the oven so you have options.

Grill method: Clean the grill grates then grease with olive oil or butter. Once hot, place the Chilean sea bass fillets on top and grill for 2-3 minutes, flip, and cook for another 2 minutes.

Oven method: Preheat the oven to 180C/350F. Line a baking dish with tin foil and grease with olive oil or butter. Place the fish fillets on top and bake for 20 minutes.

Recipe tips and variations

• The cooking time may vary depending on the size of your sea bass filets. My fillets were around 6 ounces, so the cooking time instructed was perfect for them. You may need to cook a little longer if your fillets are bigger. Also, always choose filets of a similar weight so they all cook evenly. You can also check the internal temperature using a meat thermometer. Fish that is ready to eat should reach an internal temp of at least 145F.
• Frozen fish fillets will work, but make sure you thaw the sea bass completely and mop up any excess moisture.
• As mentioned earlier, I prefer skin-on fillets because they create a gorgeous sear, but skinless fillets can be used too. Just have a little extra butter on hand to make sure there is no sticking.
• I purposely kept the seasonings VERY sparse to really let the flavor of the fish shine (hello, it’s a fancy fish!). If you do want to jazz it up, try a simple marinade using soy and ginger or a fun Asian sauce, like eel sauce or potsticker sauce. You can also use fresh herbs like fresh parsley, lemon zest, and smoked paprika.

How to store leftovers

To store: Leftover sea bass can be stored in the refrigerator in an airtight container for up to three days.

To freeze: Place the cooked and cooled bass in a sealable container and store it in the freezer for up to two months. The fish must be thawed completely before reheating.

Reheating: Either microwave the fish for 30-40 seconds or reheat in a non-stick pan until crispy around the edges.

Frequently Asked Questions

More elegant seafood recipes to try

• Grilled mahi mahi– Flaky, tender, and easily available in most places.
• Fried octopus– The BEST way to cook octopus.
• Tuna tartare– Deceptively easy to make.
• Stuffed salmon– My family LOVES it when I make this.
• Seared ahi tuna– Perfect as an appetizer or light entree.

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