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Chilean Sea Bass

Chilean sea bass is seared in a hot skillet, then oven-baked with butter until the thickest part reaches 145°F. The result is tender, browned fish served with fresh lemon wedges.
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Prep Time 5 minutes
Cook Time 12 minutes
Resting 2 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Chilean sea bass 5-ounce fillets, about 1 inch thick
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 lemon cut into wedges

Equipment

  • 1 12-inch oven-safe skillet

Method
 

  1. Heat the oven to 400°F.
  2. Pat the fillets dry and season both sides with the salt and pepper.
  3. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  4. Sear the fillets for about 3 minutes, until browned on the bottom.
  5. Turn the fillets and add the butter.
  6. Spoon the melted butter over the fillets for about 30 seconds.
  7. Transfer the skillet to the oven and bake for 5–8 minutes, until the thickest part of each fillet reaches 145°F.
  8. Rest the fish for 2 minutes and serve with the lemon wedges.

Notes

For best browning, pat the fillets thoroughly dry before seasoning. Refrigerate leftovers for up to 2 days; the cooked fish can be frozen. For a dairy-free option, replace the butter with olive oil.