This Pan Seared Chilean Sea Bass with white wine sauce comes together in less than 30 minutes and is super flaky and flavorful. The fish is seared on both sides and finished with a simple pan sauce full of butter, lemon, and white wine.
Chilean sea bass is the filet mignon of fish. Every time I make it, I am reminded of just how delicious it is.
It is definitely a special occasion protein as it is pretty pricey, like these Cast Iron Skillet Lamb Chops.
Some of my other favorite fish recipes include my Fish Tacos with Mango Salsa and Easy Salmon Pasta without Cream.
Jump to:
- What is Chilean Sea Bass?
- Where To Buy Chilean Sea Bass
- How To Pick the Best Fish
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Pan Seared Sea Bass
- Recipe Serving Suggestions
- Expert Tips & Variations
- Other White Fish Substitutions
- Recipe FAQs
- More Main Dish Recipes
- Pan Seared Chilean Sea Bass
What is Chilean Sea Bass?
Oddly enough, Chilean sea bass is not of the bass species. Patagonian toothfish and Antarctic toothfish are the species that go by the market name Chilean sea bass. So when you pick this species of fish up at the store toothfish is actually what you are buying.
These toothfish are found in the cold waters of the southern Atlantic, Pacific, Arctic, and Indian oceans.
Because of their meaty texture and rich flavor, these toothfishes are extremely sought-after and overfished. This is why it is such an expensive fish. This flaky fish literally melts in your mouth!
Fun fact: The average weight of a commercially caught Patagonian toothfish is around 15-22 pounds!
Where To Buy Chilean Sea Bass
Most grocery stores and seafood markets will carry this type of fish. I prefer to buy it from a higher-end grocery store, like Central Market or Whole Foods. The fishmonger can even cut it into 6-ounce fillets for you.
How To Pick the Best Fish
If you go to a grocery store or local fish market you trust, you should not have any issues with the fish not being fresh. Remember all sea bass is previously frozen during transport and thawed at the store.
Here are some tips for picking the freshest fish fillets:
- Look for thicker pieces. These will stay super moist and be more difficult to overcook.
- It should be white (aside from the dark grey skin) and not have any discolored spots.
- It should not be slimy.
- The odor should be mild and not overly fishy.
Be sure to cook the fish within 24 hours of purchasing it.
Why You’ll Love This Recipe
- Crispy skin - The pan searing cooking method allows the skin to get crispy and creates a beautiful golden crust.
- Moist - The texture of the fish is flaky, buttery, and moist.
- Mild - Sea bass is an incredibly mild, yet meaty fish. It has a buttery flavor.
- Quick - The fish and sauce only take about 20 minutes to make.
- One pan - This Chilean sea bass recipe comes together in one skillet.
- Pan sauce - The sauce is full of butter, shallot, garlic, white wine, lemon, and parsley.
- Great for special occasions - Sea bass feels fancy so it is great for an at home date night or celebration.
Ingredients & Substitutions
- Sea Bass: I recommend 6 ounces of fish per person. There will be enough pan sauce for up to 4 6-ounce fillets. If you are making 4 fillets, increase the salt to 2 teaspoons. I recommend cooking only 2 fillets per pan.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Wine: I recommend an inexpensive bottle of pinot grigio or sauvignon blanc.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pan Seared Sea Bass
Quick Overview
- Season the sea bass.
- Sear.
- Make the pan sauce.
- Serve pan sauce over the fish.
Step by Step Instructions
Do not move the fish around while it sears so it can develop a golden brown color and get crispy.
Step 1: Season the sea bass fillets with the salt and pepper. Be sure they are well coated. Set aside at room temperature.
Step 2: Heat the avocado oil over medium-high heat in a large skillet (stainless steel or cast iron). Place the fillets skin side down. Sear for about 4-6 minutes without touching. Gently loosen the skin from the skillet and flip using a fish spatula. Sear for another 3-5 minutes, depending on the thickness of the fillets, or until cooked to your liking. The internal temperature should be at least 140 degrees.
Step 3: Remove the fillets from the pan and set aside. Reduce the pan to medium heat.
Step 4: Add the shallot to the remaining oil in the skillet. Sauté for 3-4 minutes or until softened. Add the garlic and sauté for 1-2 minutes.
Step 5: Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce the wine by half.
Step 6: Reduce the heat to medium-low and add the water, lemon juice, and lemon zest. Simmer for 2-3 minutes.
Be sure to use cold butter so it can slowly melt into the pan sauce.
Step 7: Turn off the heat and add the butter. Stir until the butter is well combined.
Step 8: Remove the skillet from the heat and stir in the parsley.
Step 9: Spoon the sauce over the seared fillets.
Recipe Serving Suggestions
Serve the seared fish with lots of that white wine lemon butter sauce. You can also garnish it with more chopped fresh parsley and extra lemon slices.
As for side dishes, here are some ideas for what to serve with Chilean sea bass:
- Pesto Orzo Salad
- Goat Cheese & Arugula Salad
- Oven Roasted Yukon Potatoes
- Red Skin Mashed Potatoes or Yukon Gold Mashed Potatoes
- Air Fryer Scalloped Potatoes
If you need more inspiration, check out What To Serve With Sea Bass which has a list of side dish ideas.
Expert Tips & Variations
- Pat dry. Use a paper towel to gently pat the fish before seasoning to remove any excess moisture. This will help the exterior to brown and crisp up nicely.
- Season generously with salt and pepper. The best seasoning for Chilean sea bass is salt and pepper. Like a good quality steak, you do not want to mask the flavor of the bass so I recommend keeping the seasoning simple.
- Make sure the pan is hot. Allow the pan to heat up before adding the fish. If you are unsure if the pan is ready, wet the tips of your fingers with some water. Flick the water into the hot skillet. If it sizzles, it is ready.
- Use cold butter in the pan sauce. This will help the butter to slowly melt into the sauce and not separate from the other liquids. It should be glossy and smooth.
- Don’t make leftovers. Only buy enough fish to cook and eat in one sitting. It is not nearly as good reheated. However, leftover sauce can be stored in an airtight container in the refrigerator for about 2 days.
Other White Fish Substitutions
Since Chilean sea bass can be up to $40 per pound depending on where you shop and live, here are some great options of mild white fish you can make this recipe with instead:
- Cod
- Halibut
- Swordfish
- Grouper
- Red Snapper
- Mahi Mahi
I do not recommend tilapia as it is usually farm-raised, very thin, and does not have a great flavor compared to the other white fishes listed above.
Recipe FAQs
Yes. This is the best way to cook it.
The technique used in this recipe is very similar to Gordon’s method. He seasons the bass with salt and pepper. He sears both sides in a hot pan.
Pan frying or searing. This allows the skin to get crispy and the inside to stay moist.
Definitely pan fried. I do not recommend baking.
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Pan Seared Chilean Sea Bass
Ingredients:
- 2-4 6- ounce fillets Chilean sea bass, pat dry*
- 1 teaspoon Morton kosher salt*
- freshly ground black pepper
- 2 Tablespoons avocado oil or olive oil
- ½ shallot, diced finely
- 3 cloves garlic, minced finely
- ⅓ cup dry white wine*
- ½ cup water
- ½ lemon, zested & juiced
- 1 ½ Tablespoons cold salted butter
- a few sprigs of parsley, chopped finely
Instructions:
- Season the sea bass fillets with the salt and pepper. Be sure they are well coated. Set aside at room temperature.
- Heat the avocado oil over medium-high heat in a large skillet (stainless steel or cast iron). Place the fillets skin side down. Sear for about 4-6 minutes without touching. Gently loosen the skin from the skillet and flip using a fish spatula. Sear for another 3-5 minutes, depending on the thickness of the fillets, or until cooked to your liking. The internal temperature should be at least 140 degrees.
- Remove the fillets from the pan and set aside. Reduce the pan to medium heat.
- Add the shallot to the remaining oil in the skillet. Sauté for 3-4 minutes or until softened. Add the garlic and sauté for 1-2 minutes.
- Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce the wine by half.
- Reduce the heat to medium-low and add the water, lemon juice, and lemon zest. Simmer for 2-3 minutes.
- Turn off the heat and add the butter. Stir until the butter is well combined.
- Remove the skillet from the heat and stir in the parsley.
- Spoon the sauce over the seared fillets.
Notes:
- Sea Bass: I recommend 6 ounces of fish per person. There will be enough pan sauce for up to 4 6-ounce fillets. If you are making 4 fillets, increase the salt to 2 teaspoons. I recommend cooking only 2 fillets per pan.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Wine: I recommend an inexpensive bottle of pinot grigio or sauvignon blanc.
- Pat dry. Use a paper towel to gently pat the fish before seasoning to remove any excess moisture. This will help the exterior to brown and crisp up nicely.
- Season generously with salt and pepper. The best seasoning for Chilean sea bass is salt and pepper. Like a good quality steak, you do not want to mask the flavor of the bass so I recommend keeping the seasoning simple.
- Make sure the pan is hot. Allow the pan to heat up before adding the fish. If you are unsure if the pan is ready, wet the tips of your fingers with some water. Flick the water into the hot skillet. If it sizzles, it is ready.
- Use cold butter in the pan sauce. This will help the butter to slowly melt into the sauce and not separate from the other liquids. It should be glossy and smooth.
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