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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 every time for a 5 star chilean sea bass recipe at home!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 150 kcal
Course: Main Course
Cuisine: Mediterranean , South American , American

Ingredients

  • 4 chilean sea bass fillets skinless or skin on
  • 1/4 teaspoon salt and peper or to taste
  • 3 tabelspoons butter unsalted or salted
Garnish
  • 4 teaspoons basil pesto Recipe: https://www.twopurplefigs.com/protein-packed-nut-free-hemp-basil-pesto/
  • 1 lemon zest or use lemon juice
  • 1/t teaspoon chilli flakes optional

Notes

  • Chilean Sea Bass Recipe Tips and FAQ:
  • Try to buy fresh fish if possible, and if not, then thaw the frozen fillets in the fridge before cooking.
  • Make sure the fish smells clean like the ocean and has no fishy odor.
  • You can use skin on or skinless fish fillets, we prefer the skin on.
  • The thickness of each fillets differs so the cooking time may be 2 minutes more or less.
  • The chilean sea bass is a rich and buttery tasting fillet so don't overpower that with strong spices. basil simple seasoning and lots of butter compliment it the most.
  • When the fillet is done, it will flake easily with a fork.
  • To Store and Reheat Leftovers: Keep them in the fridge for up to 3 days and reheat in the microwave or in a non stick skillet, or even air fryer lined with parchment, or in a 350 degree oven.
  • To freeze any leftovers: Make sure to wrap the fish really well and then freeze it for up to 2 months, thaw and reheat as above.
  • This delicacy of a fish is pricey because of its' presence really deep into the se which requires expensive fishing methods and long distance fishing techniques. Also, this type of fish takes longer to mature so the fishermen need to wait before fishing them.
  • Absolutely! This fish is high in protein, low in calorie, high in selenium and vitamin B12 which makes it a great and healthy dinner option.
  • There are many differences in terms of appearance, growth cycle, weight, location and lifespan. So while they may be under the same species, they are quite different .
  • The flesh will flake so easily when touched with a fork and that's how you know no mater the thickness  and size of your fillets.
  • While we think nothing is comparable to this delicacy of a fish, we feel that cod and butterfish are close enough for substitutes.