This recipe features pan-seared Chilean sea bass drizzled with a simple yet flavorful lemon sauce, creating a light and elegant main course.
Ingredients
- 4 Chilean sea bass fillets (around 6 oz each)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Prep the Sea Bass: Pat the sea bass fillets dry with paper towels. Season generously with salt and pepper on both sides.
- Sear the Sea Bass: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the sea bass fillets in the pan, skin-side down (if skin-on). Sear for 3-4 minutes, or until golden brown and crispy.
- Deglaze the Pan: Carefully flip the sea bass fillets. Add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine simmer for a minute or two, allowing it to reduce slightly.
- Make the Lemon Sauce: Reduce heat to medium. Add the butter to the pan and swirl until melted. Remove the pan from the heat and stir in the lemon juice.
- Plate and Serve: Spoon the lemon sauce over the sea bass fillets. Garnish with chopped fresh parsley (optional), and serve immediately with your favorite sides like roasted vegetables, rice pilaf, or mashed potatoes.
Tips:
- For a thicker sauce, simmer the sauce in the pan for an additional minute or two before serving.
- If you prefer a milder lemon flavor, start with 1/2 tablespoon of lemon juice and add more to taste.
- You can substitute other white fish fillets for the Chilean sea bass, such as cod, halibut, or tilapia.
