Chilean Sea Bass • Two purple figs

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Chilean Sea Bass would very well be our favorite white fish! This rich, buttery and delicious-tasting fish is succulently cooked on the stove. It is so delicious, but also goes wonderfully with just butter! We LOVE pairing it with basil pesto and serving it over pasta for a gourmet meal at a 5-star restaurant at home 🙂

Pan cooked Chilean sea bass with a gorgeous golden crust surrounded by lemon slices and garnished with a dollop of basil pesto

Chilean sea bass is definitely one of the most luxurious types of fish you can ever eat. It will literally blow YOUR mind because it is so rich! How seriously rich.

If you’ve eaten some of the other sweet and rich tasting seafood like scallops, here’s How to Cook Scallops (pan and oven method) or lobster tail (and probably lobster rolls), you still can’t compare that to Chilean sea bass!! So let’s break down everything you need to know about Chilean sea bass, the recipe, how to buy it, how to cook it and more!

What is Chilean sea bass

Also known as the Patagonian Toothfish, the Chilean Sea Bass is found deep in the frigid waters of the Atlantic, Pacific, and Indian Oceans.

When it comes to texture, it has a thick texture that’s super flaky and melts in your mouth softly as it cooks. And when it comes to flavor, Chilean sea bass truly is one of the richest, buttery-tasting fish you can ever taste!

To prepare Chilean sea bass, you can sear it, bake it in the oven, air fry it, or grill it. Today we are going to talk about the Chilean sea bass in the pan. Due to its high fat content, it is very unlikely that you will be able to dehydrate the fish. Buttered Chilean Sea Bass Pan Seared is my absolute favorite way to make it!

Chilean sea bass fillets on a wooden board showing the fillets

Why Make Chilean Sea Bass at Home?

How to buy Chilean sea bass

As with any fish you buy, it is important that it is fresh! Since Chilean sea bass is particularly expensive, be sure to buy a good piece of fillet. Be sure to:

  • The fillet should smell like the ocean, it shouldn’t have a “fishy” smell, but rather a fresh sea smell.
  • When you look at the flesh of the fillet, it should appear white with a firm texture and the skin should be firmly attached to the meat. Make sure the flesh isn’t flaky or cracked, and the same goes for the skin.
  • If possible, find a trustworthy fishmonger, especially if you regularly buy seafood and ask for fresh Chilean sea bass.
  • When buying the fish, make sure to cook it within a few days and if possible not to freeze it.

Fresh versus Frozen Chilean Sea Bass

If you can get your hands on fresh, we definitely recommend going for this option. However, depending on where you live, freezing may be the only option available and in that case it’s still fine and totally worth trying! Just make sure the fish is completely thawed in the fridge before cooking, and of course avoid freezing it if you bought a previously frozen fillet.

Ingredients for the Chilean Sea Bass Recipe:

This is such a simple and basic way to prepare the fish, but I promise it’s a decadent dish! Here’s basically what you need:

  • Chilean sea bass – Use skinless or skinless fillets. I use skin because I love the flavor it gives.
  • Spices: salt and pepper only– You really don’t need any hot spices or condiments here. Season to taste.
  • butter– Since we’re pan frying the fish, butter is our favorite fat for frying because it adds a deeper richness to the fish.
  • Basil pesto – eWe love finishing the fish with a dollop of our homemade basil pesto for a bright burst of flavor and freshness! It’s optional but so good! And especially good when served with pesto pasta.
  • Lemon peel– You can use lemon juice or zest to finish the fillets, I love zest!
  • chili flakes– Ok, that’s not necessary if I’m completely honest, but this seasoning is everything to us!

How to cook Chilean sea bass

Tips and FAQs on Chilean Sea Bass Recipes:

  • Try to buy fresh fish if possible, and if not, thaw the frozen fillets in the fridge before cooking.
  • Make sure the fish smells clean like the sea and doesn’t have a fishy smell.
  • You can use fish fillets with or without skin, we prefer the skin.
  • The thickness of each fillet varies, so the cooking time can be more or less 2 minutes.
  • Chilean sea bass is a rich and buttery-tasting fillet, so don’t overwhelm it with strong spices. Basil simple seasoning and lots of butter complement it the most.
  • When the fillet is done, it’s easy to peel off with a fork.
  • Storing and reheating leftovers: Store in the refrigerator for up to 3 days and reheat in the microwave or nonstick skillet, or even in a parchment-lined air fryer or 350 degree oven.
  • To freeze leftovers: Wrap the fish well and then freeze for up to 2 months, thaw and reheat as above.

A fork flaking a cooked piece of Chilean se bass showing the texture

Why is Chilean sea bass so expensive?

This delicacy of a fish is expensive as it is found very deep in the sea, which requires expensive fishing methods and long-distance fishing techniques. Also, this type of fish takes longer to mature, so fishermen have to wait before fishing them.

Is Chilean Sea Bass Healthy?

Absolutely! This fish is high in protein, low in calories, high in selenium and vitamin B12, making it a great and healthy option for dinner.

What is the Difference Between Chilean Sea Bass and Sea Bass?

There are many differences in appearance, growth cycle, weight, location and lifespan. Although they may be under the same species, they are quite different.

How do you know when the fish is cooked?

The flesh flakes off so easily when touched with a fork, so you’ll know no matter how thick and large your fillets are.

What other fish is similar to Chilean sea bass?

While we think nothing compares to this delicacy of a fish, we believe cod and butterfish are close enough substitutes.

Easy Seafood Recipes

Chilean sea bass

Chilean Sea Bass would very well be our favorite white fish! This rich, buttery, and delicious-tasting fish is succulent, and here’s how to cook it perfectly at home for a 5-Star Chilean Sea Bass Recipe every time!

Ingredients

  • 4
    Chilean sea bass fillets
    without skin or with skin
  • 1/4
    teaspoon
    salt and pepper
    or to taste
  • 3
    tablespoon
    butter
    unsalted or salted

garnish

  • 4
    teaspoon
    Basil pesto
    Recipe: https://www.twopurplefigs.com/protein-packed-nut-free-hemp-basil-pesto/
  • 1
    Lemon peel
    Or use lemon juice
  • 1/t
    teaspoon
    chili flakes
    Optional

instructions

  1. Make sure the fish is patted dry, then season with just salt and pepper.

  2. Preheat a non-stick pan over medium-high heat and add the butter.

  3. Once the pan is hot, add the fish fillets in a single layer.

  4. Allow the Chilean Sea Bass to cook for 3-5 minutes until golden brown – this depends on the thickness and size of your fish.

  5. Flip the fillets and cook an additional 3-5 minutes, until cooked through and flaky.

  6. Garnish with a dollop of basil pesto on each fillet, lemon zest, and chili flakes.

  7. Enjoy it with pasta or rice, vegetables or salad.

recipe notes

Tips and FAQs on Chilean Sea Bass Recipes:

  • Try to buy fresh fish if possible, and if not, thaw the frozen fillets in the fridge before cooking.
  • Make sure the fish smells clean like the sea and doesn’t have a fishy smell.
  • You can use fish fillets with or without skin, we prefer the skin.
  • The thickness of each fillet varies, so the cooking time can be more or less 2 minutes.
  • Chilean sea bass is a rich and buttery-tasting fillet, so don’t overwhelm it with strong spices. Basil simple seasoning and lots of butter complement it the most.
  • When the fillet is done, it’s easy to peel off with a fork.
  • Storing and reheating leftovers: Store in the fridge for up to 3 days and reheat in the microwave or nonstick skillet, or even in a parchment-lined air fryer or 350 degree oven.
  • To freeze leftovers: Wrap the fish well and then freeze for up to 2 months, thaw and reheat as above.

Why is Chilean sea bass so expensive?

This delicacy of a fish is expensive as it is found very deep in the sea, which requires expensive fishing methods and long-distance fishing techniques. Also, this type of fish takes longer to mature, so fishermen have to wait before fishing them.

Is Chilean Sea Bass Healthy?

Absolutely! This fish is high in protein, low in calories, high in selenium and vitamin B12, making it a great and healthy option for dinner.

What is the Difference Between Chilean Sea Bass and Sea Bass?

There are many differences in appearance, growth cycle, weight, location and lifespan. Although they may be under the same species, they are quite different.

How do you know when the fish is cooked?

The flesh flakes off so easily when touched with a fork, so you’ll know no matter how thick and large your fillets are.

What other fish is similar to Chilean sea bass?

While we think nothing compares to this delicacy of a fish, we believe cod and butterfish are close enough substitutes.

nutritional information

Chilean sea bass

amount per serving

calories 150
Calories from fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fatty Acids 0.03 g

Polyunsaturated fat 0.02 g

Monounsaturated fat 0.2 g

cholesterol 2mg1%

sodium 197mg9%

potassium 3mg0%

carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.2g0%

protein 6g12%

Vitamin A 122 IU2%

vitamin C 2mg2%

calcium 10mg1%

iron 0.04mg0%

*Percent Daily Values ​​are based on a 2000 calorie diet.

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