Pan Seared Sea Bass Recipe

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

5 from 1 vote

Pan Seared Sea Bass Recipe

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.

Prep Time5

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 245kcal

Author: Kita Roberts

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.

Nutrition