Sauteed Chilean Sea Bass Recipe

Name: Sauteed Chilean Sea Bass
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: Serves 1 or more
Ingredients: 1/4 cup all-purpose flour; salt and pepper, to taste; sea bass fillets, about 6 oz each; 4 tablespoons butter; 1 tablespoon olive oil; 1/4 cup dry white wine; 2 tablespoons drained capers; juice of 1/2 lemon

Elevate your weeknight dinner with this stunningly delicious Sauteed Chilean Sea Bass recipe! Inspired by Chef Ehab Habishi, this quick and easy dish (ready in under 20 minutes!) delivers restaurant-quality flavor in your own kitchen. Perfectly pan-seared Chilean sea bass fillets are bathed in a bright, tangy lemon-caper sauce that will leave you wanting more. Impress your friends and family with this simple yet sophisticated recipe.

Prep Time 10 mins

Cook Time 17 mins

Calories 465 kcal

Protein 69g

Rating 4.8 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sauteed Chilean Sea Bass

1/4 cup all-purpose flour
salt and pepper, to taste
sea bass fillets, about 6 oz each
4 tablespoons butter
1 tablespoon olive oil
1/4 cup dry white wine
2 tablespoons drained capers
juice of 1/2 lemon

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How to Make Sauteed Chilean Sea Bass

Preheat oven to 200°F (93°C).
Place 1/4 cup all-purpose flour in a shallow dish. Season generously with salt and pepper.
Dredge each sea bass fillet (about 6 oz each) in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat for 3-4 minutes.
Add the sea bass fillets to the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
Increase heat to high. Sear the fish, shaking the pan occasionally, until the bottom is nicely browned, about 3 minutes.
Flip the fillets and sear the other side for another 2-3 minutes until cooked through and flaky.
Remove the sea bass fillets from the skillet and keep warm in the preheated oven.
Repeat steps 5-8 with any remaining fillets.
Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits from the bottom.
Bring to a simmer and cook, stirring frequently, until the sauce has reduced by about 1/3, about 2-3 minutes.
Stir in 2 tablespoons of cold butter and 2 tablespoons of drained capers. Add the juice of 1/2 lemon. Season to taste with salt and pepper.
Place the sea bass fillets on individual serving plates and drizzle generously with the lemon-caper sauce.