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Tender Chilean sea bass cooked in a savory garlic butter sauce.

Chilean Sea Bass Garlic

Tender Chilean sea bass cooked in a savory garlic butter sauce. A simple yet elegant dish full of rich, buttery flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Chilean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 4 Chilean sea bass fillets 6 oz each
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Garlic Butter Sauce:
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon lemon zest optional

Equipment

  • Skillet
  • Small bowl (for the sauce)
  • Spoon or spatula
  • Measuring spoons
  • Tongs (optional)

Method
 

Prepare the Fish:
  1. Pat the Chilean sea bass fillets dry with paper towels to ensure a crispy exterior.
  2. Season both sides with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Once hot, add the fish fillets, skin-side down if applicable, and cook for 5 minutes until golden brown.
  4. Flip the fish carefully using tongs or a spatula, and cook for another 5 minutes or until the fish flakes easily with a fork.
  5. Remove from the skillet and set aside.
Make the Garlic Butter Sauce:
  1. In the same skillet, melt the butter over medium heat.
  2. Add the minced garlic and sauté for 2 minutes until fragrant, being careful not to burn the garlic.
  3. Stir in the lemon juice and lemon zest.
  4. Let the sauce simmer for another 2 minutes until the garlic softens and the sauce thickens slightly.
  5. Add fresh parsley, stir, and taste. Adjust seasoning with a pinch of salt if needed.
Serve the Fish:
  1. Return the cooked sea bass to the skillet, spooning the garlic butter sauce over the top.
  2. Let the fish sit in the sauce for 1 minutes to absorb the flavor.
  3. Serve immediately with your favorite sides.

Notes

  • Storage: Store leftover fish in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat gently in the microwave or on the stovetop over low heat to avoid overcooking the fish.
  • Variations: You can add capers or white wine to the sauce for extra flavor.
  • Tip: Avoid overcooking the fish—Chilean sea bass cooks quickly, and overcooking can lead to dryness.