The only pan seared Chilean sea bass recipe you will ever need that’s buttery, flakey, and super tender. Dinner is ready in under 25 minutes!
Why this recipe works
Pan seared Chilean sea bass, also known as Patagonian toothfish, is something you seriously have to try if you haven’t already. The flesh is firm and flakey with a buttery melt-in-your-mouth texture that’s encased in a gorgeous golden crust.
Chilean sea bass definitely has that “wow” factor at the dinner table. No fishy flavor and it’s nice and thick with a delicate interior. Optionally top it with a lemon-butter Beurre blanc sauce shown in our baked Chilean sea bass recipe to give it that extra oomph.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – Chilean sea bass also goes by the name Patagonian toothfish. Be sure to gently squeeze out any excess liquid from the fish using a paper towel, especially if the fish was previously frozen. Too much liquid will cause the fish to steam, not brown.
SEASONING – Season generously, to your liking. Garlic salt, black pepper, and Old Bay seasoning work wonders here.
How to Make Pan Seared Chilean Sea Bass
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut fish into 3 filets. Pat and gently squeeze dry with paper towels. Brush all sides of the meat with butter.
- Season to taste with garlic salt, pepper, and Old Bay seasoning.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Place fish into hot oil, skin side up. Cover skillet and cook for 7 minutes.
- Remove lid and turn fish over, cook an additional 7-9 minutes, uncovered.
- Turn off heat and leave lid on, allow to rest for 1-2 minutes.
Frequently Asked Questions & Expert Tips
Cook Chilean sea bass to an internal temperature of 140F using an instant-read thermometer inserted into the thickest portion of the filet. Allow the fish to rest for 1-2 minutes as the recipe states so the filets can relax and reabsorb the moisture.
As with most fish, Chilean sea bass is enjoyed right away. However, if you have leftovers, you can store it in an air-tight container kept in the refrigerator for 2-3 days.
Reheating can be tricky as the fish can easily overcook in the process. Reheat in a 275F oven. Place the fish in a baking dish and add a splash of water to remoisten. Cover with aluminum foil and heat for around 10 minutes or until it is warmed through.
Yes of course, though you will want to thaw it before beginning this recipe. When thawed, be sure to gently squeeze out any excess liquid with a paper towel. Too much liquid will cause the fish to steam in the pan and you’ll miss out on the lovely brown crust.
Absolutely. Hop over to our baked Chilean sea bass recipe to see how to make it in the oven.
Serving Suggestions
Serve your pan seared Chilean sea bass with creamy mashed potatoes and steamed or roasted veggies such as asparagus, broccoli, carrots, or Brussels sprouts. Garnish with a squeeze of lemon and enjoy!
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Pan Seared Chilean Sea Bass
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound Chilean sea bass
- 2 Tablespoons butter well softened
- garlic salt to taste
- black pepper to taste
- Old Bay seasoning to taste
- 2 Tablespoons olive oil
Things You’ll Need
Before You Begin
- You can use salted or unsalted butter. If using salted, I would suggest omitting the garlic salt.
- Be sure to gently squeeze out any excess liquid from the fish using a paper towel, especially if the fish was previously frozen. Too much liquid will cause the fish to steam, not brown.
- Cook to an internal temperature of 140F using an instant-read thermometer inserted into the thickest portion of the filet.
- Optionally top it with a lemon-butter Beurre blanc sauce shown in our baked Chilean sea bass recipe to give it that extra oomph.
Instructions
- Cut fish into 3 equal filets. Pat and gently squeeze dry with paper towels. Brush all sides of the meat with butter.
- Season to taste with garlic salt, pepper, and Old Bay seasoning.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Place fish into hot oil, skin side up. Cover skillet and cook for 7 minutes.
- Remove lid and turn fish over, cook an additional 7-9 minutes, uncovered.
- Turn off heat and leave lid on, allow to rest for 1-2 minutes.
Expert Tips & FAQs
- As with most fish, Chilean sea bass is enjoyed served right away. However, if you have leftovers, you can store it in an air-tight container kept in the refrigerator for 2-3 days.
- Reheating can be tricky as the fish can easily overcook in the process. Reheat in a 275F oven. Place the fish in a baking dish and add a splash of water to remoisten. Cover with aluminum foil and heat for around 10 minutes or until it is warmed through.
Nutrition
Chef Antoine Davis
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