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Chilean Sea Bass in Garlic and Herbs Recipe

American · Main course · 25 min total

This elegant yet simple recipe showcases buttery Chilean sea bass fillets pan-seared to golden perfection and finished with a fragrant garlic-herb butter sauce. Perfect for a special dinner at home.

Ingredients

• 4 (6 oz each) Chilean sea bass fillets, skin removed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Pat sea bass fillets dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
3. Place fillets in the skillet and cook without moving for 4 minutes, until golden brown.
4. Carefully flip fillets and cook for another 3-4 minutes, until cooked through and opaque. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter to the skillet and let it melt, then add garlic, thyme, and rosemary. Cook, stirring, for 1 minute until fragrant.
6. Remove from heat and stir in parsley and lemon juice. Spoon the garlic-herb butter over the fish and serve immediately.

Tips

• Serve with steamed asparagus or a simple green salad.
• For best results, use a fish spatula for flipping delicate fillets.
• Leftover fish can be refrigerated for up to 2 days; reheat gently in a low oven.

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