Chilean Sea Bass Recipe (2023)

thisSeared Chilean Sea BassServed with a white wine sauce in less than 30 minutes, it's super fluffy and aromatic. The fish was seared on both sides and finished with a simple pan sauce of butter, lemon and white wine.

Chilean sea bass is the filet mignon of fish. Every time I make it I am reminded of how delicious it is.

What is Chilean Sea Bass?

Oddly enough, Chilean sea bass is not a type of sea bass. Patagonian hake and Antarctic hake are the varieties marketed as Chilean sea bass. So when you buy this fish from the store, you are actually buying hake.

These cod live in the cold waters of the South Atlantic, Pacific, Arctic and Indian Oceans.

These hake are highly sought after and overfished due to their succulence and strong flavor. That's why it's such an expensive fish. This flaky fish literally melts in your mouth!

Fun fact: The average commercially caught Patagonian hake weighs about 15 to 22 pounds!

Where to Buy Chilean Sea Bass

This fish is available in most grocery stores and fish markets. I prefer to buy at fancy grocery stores like Central Market or Whole Foods. Fishmongers can even fillet it for you into 6-ounce fillets.

How to Choose the Best Fish

If you go to your local grocery store or trusty local fish market, you shouldn't have any problems with stale fish. Remember that all sea bass is previously frozen in transit and thawed at the store.

Here are some tips for choosing the freshest fillets:

• Look for thicker pieces. These stay super moist and harder to overcook.
• It should be white (except for dark gray skin) with no spots of discoloration.
• It shouldn't be slimy.
• The smell should be mild and not overly fishy.

Always cook fish within 24 hours of purchase.

why you will love this recipe

• crunchy skin-Frying in a pan will crisp up the crust and create a nice golden brown crust.
• wet -The texture of the fish was flaky, buttery and moist.
• Light -Sea bass is a very mild but meaty fish. It has a buttery smell.
• quickly -It only takes about 20 minutes to prepare the fish and sauce.
• a pot—This Chilean sea bass recipe comes together in one pan.
• Pan Sauce --The sauce consists of butter, shallots, garlic, white wine, lemon and parsley.
• Ideal for special occasions –Bass has a chic feel, making it a great choice for a date night or a family celebration.

Ingredients and Substitutes

• Wolfsbasch:I recommend 6 ounces of fish per person. The pan sauce holds up to 4 170g fish fillets. If you are making 4 fillets, increase the salt level to 2 teaspoons. I recommend cooking only 2 fillets per pan.
• Kosher salt:All my recipes have been tested with Kosher Morton Salt unless otherwise stated. Due to its size and taste, it is the best salt for everyday cooking. When using table salt, the amount should be reduced. I highly recommend bringing some kosher food with you next time you go to the store!
• Liquor:I recommend a cheap bottle of Pinot Grigio or Sauvignon Blanc.

For a complete list of ingredients and quantities, seerecipe card below.

How to Cook Sea Bass

quick overview

• Season the sea bass.
• burnt.
• Make the pan sauce.
• Pour the pan sauce over the fish.

step by step instructions

step 1:Season the sea bass fillets with salt and pepper. Make sure they are well painted. Let stand at room temperature.

Step 2:Heat avocado oil in a large skillet (stainless steel or cast iron) over medium-high heat. Place the fillets skin side down on top. Fry without touching for about 4-6 minutes. Carefully peel the skin off the pan and turn it over with a fish spatula. Fry for another 3-5 minutes, depending on the thickness of the fillets, or until cooked to your liking. The room temperature should be at least 140 degrees.

Step 3:Remove fillets from pan and set aside. Turn skillet to medium heat.

Step 4:Add shallots to remaining oil in pan. Fry for 3-4 minutes until tender. Add garlic and saute 1-2 minutes.

Step 5:Deglaze the pan with the wine and scrape up any brown residue from the bottom of the pan. Cut the wine in half.

Step 6:Reduce heat to medium-low and add water, lemon juice, and lemon zest. Simmer for 2-3 minutes.

Step 7:Turn off the stove and add the butter. Stir until the butter is well incorporated.

Step 8:Remove pot from heat and stir in parsley.

Step 9:Pour the sauce over the fried fish fillets.

Serving Suggestions for Recipes

Serve the fried fish with plenty of white wine and a lemon butter sauce. You can also garnish it with chopped fresh parsley and extra lemon slices.

As for side dishes, here are some suggestions for pairing with Chilean sea bass:

• Pesto
• Oven Baked Yukon Potatoes
• Redskin Mashed Potatoes
• Baked Potatoes from the Air Fryer

Expert Tips and Variations

• Pat dry.Before seasoning, pat the fish lightly with paper towels to remove excess water. This will brown and crisp the outside.
• Season generously with salt and pepper.The best seasoning for Chilean sea bass is salt and pepper. As with a good steak, you don't want to overpower the flavor of the sea bass, so I recommend keeping the seasoning simple.
• Make sure the pan is hot.Let the pan heat up before adding the fish. If you're not sure if the pan is done, dip your fingertip in some water. Pour water into hot pan. When it sizzles, it's done.
• Use cold butter for a pan sauce.This will allow the butter to slowly dissolve into the sauce rather than separate from the other liquids. It should be shiny and smooth.
• Don't make leftovers.Only buy enough fish to cook and eat at one time. It doesn't taste nearly as good as it does warm up. However, leftover sauce can be stored in an airtight container in the refrigerator for about 2 days.

Other Whitefish Substitutes

Since Chilean sea bass can run up to $40 a pound depending on where you buy and where you live, here are some great mild whitefish substitutes:

• cod
• halibut
• swordfish
• Grouper
• red snapper
• work work

I don't recommend tilapia as it's usually farm raised, very thin, and doesn't taste as good compared to the other white fish listed above.

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