Lemon Sauce Chilean Sea Bass

Its velvety soft fish with lemon sauce is a perfect accompaniment.

Although Chilean Sea Bass may not be in your budget, it’s a must-try for seafood lovers.

The richness of this fish is satisfying with just a small piece just side dishes which we have several suggestions for below

This white fish is a wonderful addition to your fish diet and is healthy, high in protein, and low in carbs a winner.

Just scroll to the step-by-step recipe card for this delectable recipe for Chilean Sea Bass.

Chilean Sea Bass Tips

1. Do not overcook this delicate seafood, the seafood will cook quickly with these ingredients and the internal temperature should be 145 degrees using an instant-read thermometer
2. If grilling wrap it in parchment paper then foil it with butter, garlic, and a splash of lemon juice for 3 minutes on each side
3. Chilean Sea Bass is delicious just dipped in butter so adjust the recipe to your own taste
4. Only use fresh herbs when in season if possible
5. This Chilean sea bass really has no substitution for flavor, however, try a less expensive mild white fish with the recipe  for economical purposes
6. Allergic to seafood? Substitute Chicken or Pork Tenderloin in this recipe

Other Side Dish Suggestions

1. twice-baked potatoes
2. red or black beans with  rice
3. cooked white rice or fried rice
4. sauteed spinach or other greens
5. cooked pasta fettuccini or broccoli aioli
6. garlic mashed potatoes
7. french fries
8. creamy garlic pasta

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Chilean Sea Bass, Sea Bass recipes, seafood recipes, fish recipes

fish recipes, seafood recipes, Chilean sea bass recipes

French, American

Yield: 4

Author: Claudia Lamascolo

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Lemon Sauce Chilean Sea Bass

A delicious mild white fish called Chilean Sea Bass. It’s fit for a King topped with a Lemon Sauce.

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Ingredients

• Chilean Sea Bass
• 4 Chilean Sea Bass filets (2 to 2/1/2 inches in thickness)
• 3 tablespoons salted butter
• 1 tablespoon olive oil
• salt, and pepper to taste
• fresh minced parsley
• 2 cloves minced garlic
• Lemon Sauce:
• 4 tablespoons salted butter
• 2 tablespoons lemon juice freshly squeezed (removed seeds)
• 2 tablespoons Pinot Grigio (or use all lemon juice if desired)
• salt, and pepper to taste
• pinch of granulated garlic powder
• 1 teaspoon chopped minced parsley

Instructions

1. Heat a skillet on medium heat.
2. Pat dry with paper towels the sea bass.
3. Sprinkle both sides of the fish with salt and pepper.
4. When the pan is hot add the butter and oil.
5. Once melted saute the sea bass on both sides for around 2 minutes depending on thickness.
6. Using an instant-read thermometer the fish is cooked at 145 degrees.
7. Note: Chilean Sea Bass can be anywhere from 2 to 3 inches in thickness, ours was almost 2 inches and cooked perfectly. Most or less cooking time may be needed.
8. Add the garlic and saute for 2 more minutes watching until the garlic is golden not browned.
9. Remove the fish from the heat and keep warm, sprinkle the parsley on top.
10. Make the Lemon Sauce:
11. In a small saucepan, melt the butter and simmer until lightly browned ( if using wine add it to the butter).
12. Remove from the heat.
13. Add the lemon juice and season to taste with salt and pepper.
14. Note: Lemon juice doesn’t need to be reduced only the wine if using, if you would prefer no wine add all lemon juice.
15. Pour this over the fish and serve with chopped fresh parsley.

Nutrition Facts

Sodium (milligrams)

179.97 mg

Cholesterol (grams)

71.82 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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