If you’ve ever wanted to cook something that feels fancy but is secretly simple, this Chilean Sea Bass recipe is it. It’s one of my go-to meals when I want to impress—without the stress.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 30 Minutes
How Many Servings?
4 servings
This is one of my favorite ways to make an easy Chilean Sea Bass recipe that feels fancy but comes together with minimal effort. With its rich, buttery texture and flaky perfection, Chilean sea bass is a go-to for seafood lovers—and for good reason.
You can grill it, bake it, or roast it—but my personal favorite? Pan-searing. It creates that perfect golden crust and saves on cleanup since everything cooks in one pan.
In just 30–40 minutes, you’ll have a restaurant-quality dinner on your table. I love pairing the mild, melt-in-your-mouth fish with yellow potatoes, cherry tomatoes, green olives, and a zesty tomato sauce. Capers and olives add a salty, savory burst that makes every bite unforgettable.
Ingredients for the easy Chilean Sea Bass recipe
- Wild Chilean Sea Bass: Known for its rich, buttery texture and mild, slightly sweet flavor.
- Paprika: Adds a subtle smokiness and mild heat to the dish.
- Salt: Enhances overall flavor and seasoning.
- Aleppo Pepper: Provides a fruity, moderately spicy kick.
- Lemon Zest: Infuses a bright, citrusy aroma and tangy flavor.
- Olive Oil: Offers a fruity, savory richness.
- Butter: Adds creaminess and a hint of richness.
- Shallots: Imparts a mild onion-like flavor with a hint of garlic.
- Fennel: Delivers a slightly sweet, licorice-like aroma and taste.
- Baby Dutch Yellow Potatoes: Tender and mildly earthy in flavor.
- Cherry Tomatoes: Bursting with sweet-tart juiciness and a hint of acidity.
- Garlic: Offers a pungent, aromatic note.
- Green Queen Olives: Briny, slightly nutty, and mildly tangy.
- Capers: Bring a salty, briny pop of flavor.
- Tomato or Red Pepper Paste: Adds depth, sweetness, and a touch of umami.
- Lemon Juice: Provides acidity and balances the dish with a citrusy zing.
Cooking Chilean Sea Bass: Tips & Insights
- Cooking Chilean sea bass to perfection is a breeze when you follow these tips and gain insights into this delicious fish. The USDA recommends reaching an internal temperature of 140 degrees Fahrenheit. You’ll know your sea bass is ready when it flakes easily with a fork and changes from translucent to a pristine white. But let’s dive a bit deeper into what makes this fish so special.
- When it comes to the skin of your Chilean sea bass, you have a choice to make: skin-on or skin-off. Quality filets are essential, and if you choose skin-on, you’ll enjoy added flavor and moisture, with the skin crisping up beautifully when pan-seared. However, if you prefer your fish without skin, peeling it off is easy.
- Heat your pan to the right temperature to achieve pan-searing perfection, ensuring your fish doesn’t stick. Lightly dusting flour on the fish can also help prevent sticking, resulting in a flawless sear every time.
Pairings for Your Chilean Sea Bass
The Chilean Sea Bass stands out deliciously on its own, but why stop there? Enhance its rich, buttery flavor with a simple side of couscous. Opt for a Tomato Panzanella Salad with Fresh Mozzarella or a crisp Zucchini Salad with Radicchio if you fancy a fresh touch. These salads bring a light balance to the sea bass. And for an authentic Mediterranean touch? Don’t skip the crusty Sicilian Scaccia Bread – perfect for savoring every last drop of flavor. Enjoy
Step-by-Step Instructions
Prep and Season the Fish
Sear the Fish
Sauté the Vegetables
Build the Sauce and Simmer
Finish the Dish
Dive into the Mediterranean’s heart with this exquisite Chilean sea bass recipe. Savor perfectly cooked fish, complemented by capers, olives, and a zesty lemon sauce. A culinary journey you won’t forget!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 30 Minutes
How Many Servings?
4 servings
Ingredients:
| 1.5 lb wild Chilean sea bass filet, about 2 or 3 pieces | |
| 1/2 teaspoon paprika | |
| 1/2 teaspoon kosher salt | |
| Zest and juice of one lemon | |
| 2 tablespoons olive oil | |
| 2 oz unsalted butter | |
| 2 shallots, sliced | |
| 1 small fennel, sliced | |
| 12 oz baby Dutch yellow potatoes, cleaned and cut in half | |
| 10 oz cherry tomatoes, cut in half | |
| 8 cloves of garlic, minced | |
| 1/2 teaspoon Aleppo pepper | |
| 4 oz green olives, sliced | |
| 1 oz capers | |
| 1 cup of water mixed with one tablespoon of tomato or red pepper paste |
Preparation
Rinse the Chilean sea bass under cold water and gently pat it dry with paper towels. Season both sides with paprika, salt, and the zest of one lemon.
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the fish and sear for 2 minutes. Add 1 oz of butter and baste the fish with the melting butter. Continue cooking for another 5 minutes, then remove the fish from the skillet and set it aside.
In the same skillet, add 1 tablespoon of olive oil over medium-high heat. Sauté the shallots for 2 minutes, then add the fennel and cook for another 2 minutes. Stir in the potatoes and cherry tomatoes, then add the garlic. Season with salt and Aleppo pepper, and continue sautéing for a few more minutes until everything begins to soften.
Add the olives and capers to the skillet. Pour in the water mixed with tomato or red pepper paste and bring everything to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Return the fish to the skillet, placing it in the center of the vegetables. Drizzle the remaining butter on top and pour over the lemon juice. Let everything cook together for about 8 minutes, or until the fish is fully cooked through. Serve warm and enjoy!
Recipe Tips & Suggestions
Storage Tips for Chilean Sea Bass Dish:
Airtight Containers:
Refrigeration:
Freezing for Longer Storage:
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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