30-Minute Pan-Seared Keto Chilean Sea Bass
Buttery Chilean sea bass fillets pan-seared until crispy, then finished in the oven with a fragrant lemon herb butter sauce. This elegant, restaurant-quality dish pairs perfectly with roasted vegetables or cauliflower rice for a complete keto meal. The rich, flaky fish absorbs the bright citrus and herb flavors beautifully, making it ideal for special dinners or entertaining guests who follow low-carb lifestyles.
Ingredients
- 4 fillets Chilean sea basshalibut1:1fishwhite-fish
similar texture and flavor
- ¼ cup unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 whole lemon
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley
- 1 teaspoon fresh thyme leaves
- lemon slices, for garnish
Instructions
- 1
Preheat oven to 400°F
- 2
Season sea bass fillets with salt and pepper on both sides
- 3
Heat olive oil in large oven-proof skillet over medium-high heat
- 4
Add fillets skin side down and cook until skin is crispy
- 5
Flip fillets carefully and cook for additional 2 minutes
- 6
Remove fillets from skillet and set aside on plate
- 7
Reduce heat to medium and add butter to same skillet
- 8
Stir in minced garlic and cook until fragrant
- 9
Add lemon juice, lemon zest, parsley, and thyme to skillet and stir to combine
- 10
Return sea bass fillets to skillet, spooning lemon butter sauce over fillets
- 11
Transfer skillet to oven and bake until fish flakes easily with fork
- 12
Serve hot, garnished with lemon slices and lemon butter sauce
Tips
Pat sea bass fillets completely dry before seasoning to achieve maximum crispiness when searing
Use a meat thermometer to check doneness - internal temperature should reach 145°F for perfectly cooked fish
Let the fish rest for 2-3 minutes after cooking to allow juices to redistribute for optimal texture
Good to Know
Refrigerate cooked fish up to 2 days in airtight container
Season fillets up to 4 hours ahead and refrigerate covered
Serve immediately while hot with roasted vegetables or cauliflower rice
Common Mistakes
Don't move fillets too soon when searing to avoid sticking and breaking
Use medium heat for garlic to avoid burning and becoming bitter
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor
FAQ
Can I use frozen sea bass fillets?
Yes, thaw completely and pat very dry before cooking. Frozen fish may release more moisture during cooking.
What if I don't have an oven-proof skillet?
Transfer seared fillets to a baking dish, pour sauce over, and bake as directed.
How long will leftovers keep?
Store in refrigerator up to 2 days. Reheat gently in oven at 300°F to avoid overcooking.