4.8 from 15 votes
How to Cook Chilean Sea Bass
This recipe takes you through the art of preparing Chilean Sea Bass to perfection, giving tips on how to unveil its delicate, buttery texture and sumptuous taste.
Prep Time
5 mins
Cook Time
10 mins
Servings:
2
Calories:
110 kcal
Course:
Main Course
Cuisine:
Chilean
Ingredients
- 2 Chilean Sea Bass fillets
- 2 cloves garlic sliced
- 2 tbsp butter salted
- 1/4 lemon
- salt
- black pepper
Instructions
- Use a paper towel to pat the sea bass dry on all sides, then sprinkle on the salt and pepper.
- Set a non-stick skillet to MEDIUM-HOT. Melt the butter and add the sliced garlic and sea bass skin-side down. Cook for 5 minutes on one side.
- Turn the fish over carefully. Squeeze the lemon over the fish. Cook for another 5 minutes on that side (until the fish is flaky).
Cup of Yum
Notes
- To tell whether the fish is done, you will be able to press it lightly with a finger or spatula and see the flakes coming apart. If the meat resists, it needs to be cooked longer.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
31mg
(10%)
Sodium
91mg
(4%)
Potassium
34mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
355IU
(7%)
Vitamin C
8mg
(9%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 91mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.