If you love elegant seafood dinners that feel like they came straight from a fine-dining restaurant, this Restaurant-Style Chilean Sea Bass is exactly what you need. Known for its rich, buttery texture and delicate flavor, Chilean sea bass cooks beautifully at home with just a few simple ingredients. This recipe delivers a perfectly seared crust, tender flakes, and a luxurious lemon garlic butter sauce that makes every bite unforgettable.

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Whether you’re hosting guests, planning a romantic dinner, or simply craving a high-end seafood meal at home, this dish strikes the perfect balance between impressive and approachable.

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Ingredients

4 Chilean sea bass fillets (about 6 ounces each)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, finely minced
1 lemon (zested and juiced)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped

Instructions for Restaurant-Style Chilean Sea Bass

Prepare the Fish
Pat the sea bass fillets completely dry using paper towels. Season both sides evenly with sea salt and black pepper.
Sear for a Golden Crust
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the fillets skin-side down and sear for 3–4 minutes until golden and crisp.
Add Butter and Garlic
Carefully flip the fish. Add butter and minced garlic to the pan, allowing the butter to melt. Spoon the garlic butter over the fillets for 1–2 minutes.
Finish in the Oven
Sprinkle lemon zest over the fish, then pour in fresh lemon juice. Transfer the skillet to a preheated 400°F (200°C) oven and roast for 8–10 minutes, until the fish flakes easily.
Garnish and Serve
Remove from the oven, spoon the pan sauce over each fillet, and garnish with fresh parsley. Serve immediately.

Pro Tips

Let the fish come close to room temperature before cooking for even results.
Avoid moving the fillets while searing to achieve a crisp exterior.
Use fresh lemon juice instead of bottled for the brightest flavor.
A silicone or fish spatula helps prevent breaking the fillets when flipping.

Why This Recipe Works

Chilean sea bass naturally has a high oil content, keeping it moist and tender.
Pan-searing locks in flavor while the oven ensures even cooking.
Lemon and garlic enhance the fish without overpowering its natural richness.
Simple ingredients create a restaurant-quality seafood dish at home.

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Substitutions & Variations

Fish Options: Halibut, cod, or sablefish work well if sea bass isn’t available.
Herbs: Swap parsley for thyme, chives, or dill.
Flavor Boost: Add a splash of white wine to the pan sauce.
Sweet-Savory Twist: Finish with a light honey-soy glaze during the last minute.

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prep ingredients and season fish up to 12 hours in advance.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a skillet over low heat or in the oven at 300°F until warmed through.

Serving Ideas for Restaurant-Style Chilean Sea Bass

Creamy mashed potatoes or buttery rice
Roasted asparagus or green beans
Garlic sautéed spinach
Light citrus salad with olive oil dressing

Nutrition (Per Serving Estimate)

Calories: ~350
Protein: ~42g
Fat: ~17g
Carbohydrates: ~3g
Fiber: 0g

Values are estimates and may vary.

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Frequently Asked Questions

Can I bake this without pan-searing?
Yes, but pan-searing creates the best texture and flavor.

How do I know when sea bass is done?
It should flake easily and feel tender, not firm.

Is Chilean sea bass mild or strong?
It has a mild, buttery flavor that appeals to most seafood lovers.

Can I use frozen fillets?
Yes, fully thaw and pat dry before cooking.

This Restaurant-Style Chilean Sea Bass proves that gourmet seafood doesn’t require complicated steps or hard-to-find ingredients. With a crisp sear, silky interior, and bright lemon garlic butter sauce, it’s a dish you’ll return to whenever you want an impressive yet comforting meal at home.