A delectable recipe for pan-seared Chilean sea bass, renowned for its rich, buttery flavor and incredibly flaky texture. This method ensures a perfectly cooked fish, crispy on the outside and tender within, ideal for a gourmet yet simple meal.
Pan-Seared Chilean Sea Bass
A delectable recipe for pan-seared Chilean sea bass, renowned for its rich, buttery flavor and incredibly flaky texture. This method ensures a perfectly cooked fish, crispy on the outside and tender within, ideal for a gourmet yet simple meal.
Ingredients
- 1.5 lb fillet Chilean Sea Bass skin on or off
- 1 tbsp oil olive or avocado
- 0.5 tsp salt sea
- 0.25 tsp pepper black
- 2 tbsp butter unsalted (optional)
- 1 wedge lemon for serving
Instructions
- Remove Chilean sea bass fillets from the refrigerator about 15-20 minutes before cooking to allow them to come closer to room temperature. This promotes even cooking.
- Pat the fish fillets thoroughly dry with paper towels. This is crucial for achieving a crispy crust.
- Season both sides of the fillets generously with sea salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive or avocado oil and swirl to coat the pan.
- Once the oil is shimmering and just starting to smoke, carefully place the fish fillets, skin-side down (if applicable), into the hot pan. Do not overcrowd the pan; cook in batches if necessary.
- Sear for 4-5 minutes until the skin is crispy and golden brown, and the fish has cooked halfway up the sides.
- Gently flip the fillets. If using butter, add it to the pan now and baste the fish as it cooks.
- Continue to cook for another 3-5 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the fish from the pan and let it rest for a minute or two before serving.
- Serve immediately with a fresh lemon wedge.
Notes
Serve with roasted asparagus, lemon risotto, or a fresh green salad. For extra flavor, baste the fish with butter, garlic, and herbs (like thyme or rosemary) during the last few minutes of cooking. Ensure your pan is hot to get a good sear.
