30-Minute Pan-Seared Chilean Sea Bass
Luxurious Chilean sea bass pan-seared to golden perfection and finished with a rich brown butter sauce infused with garlic, capers, and fresh thyme. The fish develops a beautifully caramelized exterior while staying tender and flaky inside. Perfect for special occasions or elegant dinners when you want restaurant-quality results at home. The combination of nutty brown butter and briny capers creates a sophisticated sauce that complements the delicate, buttery flavor of the sea bass without overpowering it.
Ingredients
- 12 ounces Chilean sea bass, cut into 2 filletshalibut1:1pescatariangluten-free
similar flaky white fish
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup salted butter, divided
- 6 cloves garlic, minced
- 1 tablespoon capers
- 2 sprigs thyme
- ½ lemon
Instructions
- 1
Remove fish from refrigerator 30 minutes before cooking
- 2
Peel and chop garlic
- 3
Pat fish dry and sprinkle all over with salt and pepper
- 4
Melt butter over medium heat until starting to brown
- 5
Add fish to pan and cook untouched for 6 minutes
- 6
Flip fish and cook for 4 more minutes undisturbed
- 7
Add garlic, capers, and thyme to pan and stir around fish for 2 minutes
- 8
Turn off heat and add remaining butter to skillet
- 9
Serve with buttery pan sauce and fresh lemon juice
- 10
Garnish with chopped parsley if desired
Tips
Let fish come to room temperature before cooking to ensure even heating and prevent the center from being undercooked while the outside overcooks.
Don't move the fish once it hits the pan - this allows proper browning and prevents sticking to create that golden crust.
Watch the butter carefully as it browns, as it can go from nutty to burnt quickly and turn bitter.
Good to Know
Best served immediately, but leftovers keep refrigerated for 1-2 days
Fish can be seasoned up to 2 hours ahead, but cook just before serving
Serve immediately while fish is hot and sauce is warm
Common Mistakes
Don't flip fish too early to avoid breaking delicate flesh
Keep heat at medium to prevent butter from burning
Pat fish completely dry to avoid steaming and achieve proper sear
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar flaky white fish
General Alternatives
FAQ
Can I use frozen Chilean sea bass?
Yes, thaw completely in refrigerator overnight and pat very dry before seasoning. Frozen fish may release more moisture during cooking.
What if I don't have capers?
Substitute chopped green olives or pickle relish for similar briny flavor, or omit entirely for a simpler garlic butter sauce.
How long will leftovers keep?
Refrigerate for up to 2 days, though fish is best enjoyed fresh. Reheat gently in a low oven to avoid overcooking.