This delicious Savor Restaurant-Style Chilean Sea Bass in Under 30 Minutes comes together in about 30 minutes and uses just one skillet for a quick and easy dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, it’s the perfect way to elevate your weeknight dinners while keeping things super simple!
Ingredient Breakdown
- Chilean Sea Bass
- Olive Oil
- Unsalted Butter
- Garlic
- Lemon
- Sea Salt
- Freshly Ground Black Pepper
- Fresh Parsley
How to Make Restaurant-Style Chilean Sea Bass
Let’s get cooking! Follow my steps for how to prepare this easy Chilean sea bass that’s perfect for busy weeknights.
Step 1: Heat the Pan : In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. You want it hot enough to sizzle but not smoking.
Step 2: Prepare the Fish : While the oil is heating, pat your 2 fillets of Chilean sea bass dry with a paper towel. This step will help it get that nice, crispy outer layer when it hits the pan. Season both sides generously with sea salt and a couple of pinches of freshly ground black pepper.
Step 3: Sear the Sea Bass : Carefully place the fillets skin side down in the hot pan. Cook for about 4-5 minutes, carefully moving the fillets occasionally so they don’t stick. You want that beautiful golden-brown color to develop. You’ll know it’s time to flip them when the edges start to look opaque and firm.
Step 4: Add Flavor : Once golden, carefully flip the fillets using a spatula. Add 3 tablespoons of unsalted butter and 3 cloves of minced garlic to the pan now. The garlic brings an incredible aroma, and the butter will create a sauce that coats the fish. Swirl the pan gently to combine it all. Cook for another 3-4 minutes, basting the fish with the buttery garlic sauce. Your kitchen will smell heavenly!
Step 5: Add Lemon : Near the end of cooking, squeeze in the juice of one whole lemon and add in the zest for an extra brightness. This is where the flavor really pops! Let everything come together for about another 1-2 minutes.
Step 6: Serve and Garnish : Once cooked through and flaky, transfer the fish to a serving platter. Make sure to drizzle the flavorful buttery sauce over the top. Garnish with freshly chopped parsley, and voilà, dinner is ready to serve!
Why I Love This Recipe
This is my go-to recipe when I need something quick and easy, yet fancy enough to impress guests! It’s incredibly satisfying and brings comfort to my soul on busy weekdays. I’m a real sucker for recipes that seem complex but are genuinely straightforward, and the best part is that you can use whatever you’ve got on hand. Pair it with a light salad or some roasted veggies, and you’ve got a complete meal in under 30 minutes!
If you loved this recipe, be sure to check out my Air Fryer Salmon Bites, my Flaky Salmon with Citrus Glaze, or my Salmon Piccata!
Why This Recipe Works
Quick & Easy
This loaded with tons of flavor recipe comes together in under 30 minutes, which is perfect for any busy weeknight! With minimal prep time and cook time, it takes nearly no effort to create a restaurant-quality dish at home.
One-Pan Wonder
The fact that this dish is made all in one pan means minimal cleanup afterward. Just think: less time scrubbing pans and more time enjoying your delicious meal with your family!
Comfort Food
There’s something so satisfying about a perfectly seared piece of fish. This dish delivers comfort on a plate, with the creamy butter sauce elevating it to something special. Trust me; this one is destined to become a family favorite.
Customizable
The magic of this dish lies in its versatility. Don’t have sea bass? Swap it out for any white fish you love. Not a fan of garlic? Feel free to experiment with other herbs and spices, maybe a burst of Italian flavors with some oregano or basil!
Healthy and Delicious
Loaded with protein and healthy fats, this dish not only satisfies your taste buds but also keeps you feeling great! The freshness of the lemon juice and herbs adds a delightful zing that keeps it light and refreshing.
Serving & Storage
What to Serve With This
I love serving this flavorful sea bass with a side of roasted Brussel sprouts or a crisp garden salad. Pair it with some quinoa or fluffy rice; everything soaks up that amazing butter sauce.
Storage
Leftovers? You’ll want to refrigerate them promptly after cooling down! This fish will stay fresh in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions
When you’re ready to enjoy those leftovers, reheat them gently on the stovetop over low heat. Avoid the microwave if you can, as it might dry out your fish. You want to preserve that tender juiciness!
Freezer Friendly
Unfortunately, I wouldn’t recommend freezing cooked sea bass as its delicate texture doesn’t hold up well to freezing and thawing. If you’re looking to meal prep, try cooking the fish fresh instead!
So, there you have it a Savor Restaurant-Style Chilean Sea Bass in Under 30 Minutes that’s not only a satisfying meal but also the perfect way to bring some chef-level flair to your dinner table. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Chilean Sea Bass
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot but not smoking.
- Pat the Chilean sea bass fillets dry with a paper towel and season both sides with sea salt and freshly ground black pepper.
- Place the fillets skin side down in the hot pan and cook for 4-5 minutes, carefully moving the fillets occasionally to prevent sticking.
- Once golden, flip the fillets using a spatula. Add 3 tablespoons of unsalted butter and 3 cloves of minced garlic to the pan.
- Swirl the pan gently to combine the garlic and butter, and cook for an additional 3-4 minutes, basting the fish with the buttery garlic sauce.
- Squeeze in the juice of one lemon and add the lemon zest, allowing it to cook for another 1-2 minutes.
- Transfer the cooked fish to a serving platter, drizzle with the buttery sauce, and garnish with freshly chopped parsley.