Searching for a restaurant-quality fish recipe that’s actually simple to make at home so you can feel like Gordon Ramsay himself? This is it. Our pan-seared Chilean sea bass with cumin and coriander delivers that perfect balance of exotic flavor and straightforward (aka easy) technique. The crowning touch? A melting pat of chimichurri compound butter that transforms this dish into something truly special.

Grilled fish fillet on orange mash with green beans, served on a white plate with a fork.

What makes this recipe work is how the earthy warmth of cumin and coriander enhances sea bass’s buttery texture without overwhelming its delicate flavor. After testing various spice combinations, we found this particular blend creates a beautiful crust while letting the fish’s natural qualities shine through.

Chilean Sea Bass is the king of white fish celebrated for its buttery texture and mild, rich flavor and can cost as much as the down payment on your first car when eating out (pure hyperbole of sticker shock). This recipe simplifies the gourmet experience, allowing even the most rookie at home chefs to create a restaurant-quality dish at home.

Ingredients

Chilean Sea Bass fillets: Known for their rich, buttery meat, these fillets cook up white and flaky. If you can’t find sea bass, 1 1/2 to 2″ thick halibut, cod, or even snapper portions work as well.
Cumin & Coriander: These spices add a subtle earthy and citrusy flavor that complements the mild taste of the fish.
Avocado Oil: This has a high smoke point, perfect for searing without overpowering the fish’s natural flavor.

Instructions

Preheat and Prep: Start by heating your oven to 450°F. This high heat will help to finish cooking the fish evenly after searing.
Heat Oil: In a cast-iron skillet, heat avocado oil over medium-high heat. The skillet should be large enough to not crowd the fillets.
Season: Pat the sea bass filet dry—moisture is the enemy of a good sear. Season both sides with a mixture of cumin, coriander, kosher salt, and black pepper.
Sear: Place the fillets flesh side down into the hot skillet. Sear without moving them for 3 to 4 minutes until a golden crust forms.
Oven Finish: Carefully flip the fillets using a fish spatula, then transfer the skillet to the oven. Roast for 6 to 10 minutes or until the internal temperature reaches 140°F.
Serve: Remove from the oven, top each fillet with a dollop of chimichurri compound butter, a sprinkle of freshly minced parsley if you’re feeling fancy. Serve over your choice of veggies.

Girl Carnivore Expert Tips

Choosing Fillets: Opt for even thickness to ensure uniform cooking. If your fillets vary in size, consider cutting larger pieces in half.
Resting: Let the fish rest for a few minutes after removing it from the oven. This helps redistribute juices and finishes the cooking process gently.
Serving Suggestions: Brighten up the plate with a squeeze of fresh lime or lemon just before serving for an added zing.
Seasoning Variations: This is a base recipe to sear the fish, but any light spice blend will work. Feel free to use the cooking times to make this dish your own with any flavor profile you’re craving.

Two white plates with pan seared sea bass fillets served on a bed of mashed butternut squash and green beans, with a fork on the side.

How to Serve

Pair this with light, vibrant sides like sautéed spinach with lots of garlic, asparagus, roasted butternut squash, roasted baby potatoes or a fresh salad. The richness of the sea bass pairs wonderfully with these greens, making for a balanced and satisfying meal.

Wine Pairing

Pair your fancy pan-seared Chilean sea bass recipe with a light and crisp Sauvignon Blanc to enhance the fish’s delicate flavors, or opt for a dry Chardonnay to complement its buttery texture.

Storage and Reheating

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days.

To reheat, gently warm the fillets in a covered skillet over low heat to preserve the moisture.

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Pan Seared Sea Bass Recipe

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Prep: 5

Cook: 15

Total: 25

Servings: 4 servings

Seared sea bass on butternut mash with green beans, served on a white plate with a fork.

Want to create an impressive seafood dinner with minimal effort? Our cumin-spiced Chilean sea bass with chimichurri butter delivers 5-star restaurant results at home. It's the pefect quick and easy way to cook this luxurious fish.

Ingredients

▢ 1 lbs Chilean Sea Bass Opt for thick fillets to ensure moist, flaky results. Make sure they're completely thawed, and portioned into 2" wide fillets
▢ ½ tbs cumin
▢ 1/4 tsp coriander
▢ salt and pepper
▢ 2 tbs avocado oil

Instructions

Preheat the oven to 450 degrees F.
Heat the oil in a large cast iron skillet over medium high heat.
Pat the fish dry and season both sides.
Mix the cumin, corriander, salt and pepper
Place the fish gently, flesh side down into the hot oil.
Sear it for 3 to 4 minutes to develop a good crust.
Using a fish spatula, flip the fish and place the skillet in the oven to finish cooking, about 6 to 10 minutes longer, depending on the thickness of the fillet, or until it reaches an internal temp of 140 degrees F with a digital meat thermometer.
Carefully remove the fish from the pan, top with a dollop of chimichurri compound butter and plate over desired veggies.
Garnish with a pinch of fresh lime zest and minced parsley.

Notes

We pair this with chimichurri compound butter and homemade chimichurri, but it also works with our roasted garlic compound butter.

We recommend enamel coated cast iron or a carbon steel skillet as they both get hot enough for a good sear and are oven safe. Along with a fish spatula, a thin spatula designed to easily slide under fish.