The Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe is a shining star among quick and elegant seafood dishes. Imagine a luxuriously crisp crust giving way to tender, flaky fish, all bathed in a rich, aromatic ghee sauce bursting with fresh garlic and zesty lemon. This recipe transforms humble ingredients into a restaurant-quality meal you can whip up in just 20 minutes. Whether you’re cooking for a weeknight treat or impressing guests, this dish brings bold flavors and irresistible textures to your table with minimal fuss.
Ingredients You’ll Need
The magic of this Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe lies in the simplicity and quality of each ingredient. Every element plays a vital role, from the buttery richness of ghee to the bright burst of lemon, creating a harmonious flavor profile that’s both comforting and sophisticated.
- 4 Chilean Sea Bass filets (4–6 oz each): Choose firm, fresh fillets to ensure perfect searing and flaky texture.
- 1 1/2 teaspoon salt: A simple seasoning that enhances the natural flavor of the fish.
- 1/2 teaspoon ground pepper: Adds a subtle, warm spice that complements the garlic and lemon.
- 3 tablespoons ghee: This clarified butter offers a nutty, rich base that’s perfect for searing and flavor infusion.
- 4 garlic cloves, minced: Fresh garlic gives the sauce an aromatic punch that elevates the dish.
- 1 lemon, sliced: Lemon slices cook alongside the fish, infusing bright citrus notes into every bite.
- Parsley, for garnish: A fresh herb finish adds a pop of color and a hint of herbal brightness.
How to Make Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe
Step 1: Prepare and Season the Fish
Start by patting the Chilean sea bass filets dry with a paper towel. Drying the fish helps achieve that coveted golden crust during searing. Then, sprinkle both salt and ground pepper evenly over the flesh side. This simple seasoning forms the foundation for the dish’s meaty and flavorful profile.
Step 2: Heat the Skillet and Add Ghee
Place a large skillet over medium-high heat, allowing it to get hot enough to sear. Add 1 tablespoon of ghee to the pan. This rich cooking fat ensures the fish won’t stick and promotes a beautiful browning effect that locks in moisture.
Step 3: Sear the Sea Bass Skin-Side Down
Once the ghee is melted and shimmering, carefully place the sea bass filets into the pan skin-side down first. Sear these for 5 minutes, letting the skin crisp up nicely without moving the fish—this patience pays off with a perfect golden crust.
Step 4: Flip and Sear the Flesh Side
Flip the filets and continue searing the flesh side for another 5 minutes. This step cooks the fish evenly while maintaining a tender interior, setting the stage for the garlic lemon ghee infusion.
Step 5: Add More Ghee, Garlic, and Lemon
Flip the sea bass one more time, then add the remaining 2 tablespoons of ghee along with the minced garlic cloves to the skillet. Spoon this fragrant garlic butter over the fish generously, making sure each filet is coated. Add the lemon slices onto the skillet to infuse that fresh citrus aroma during the final cook.
Step 6: Finish Cooking
Let everything cook together for an additional 4 to 6 minutes until the sea bass is tender and flaky. Be careful not to overcook it—perfectly cooked sea bass should gently flake when tested with a fork.
Step 7: Serve with Garlic Lemon Ghee Sauce
Once the fish is done, immediately remove the filets from the pan to halt cooking. Pour the luscious butter sauce over the top and garnish with the cooked lemon slices and a sprinkle of fresh parsley. This final touch brings brightness and freshness that balances the rich, buttery base beautifully.
How to Serve Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe
Garnishes
A sprinkle of fresh parsley adds a burst of herbal color that brightens the plate just before serving. The cooked lemon slices, softened and slightly caramelized, not only look stunning but also give each bite a lovely citrus zing that cuts through the richness.
Side Dishes
This dish pairs wonderfully with simple, yet flavorful sides. Think roasted baby potatoes tossed with olive oil and fresh thyme, or a fluffy wild rice pilaf to soak up every drop of that garlic lemon ghee sauce. Steamed asparagus or garlicky green beans offer a fresh, crisp contrast to the tender fish.
Creative Ways to Present
For a restaurant-worthy presentation, serve the sea bass on a bed of sautéed spinach or creamy mashed cauliflower. Drizzle any leftover ghee sauce artistically on the plate and garnish with lemon zest curls and microgreens. A rustic wooden board or a bright white platter can beautifully highlight the golden crust and vibrant garnishes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s rare!), transfer the cooled fish into an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days while maintaining most of its flavor and texture.
Freezing
Freezing Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe isn’t recommended because the delicate texture of the fish can suffer upon thawing. For the best taste and quality, enjoy this dish fresh whenever possible.
Reheating
To gently reheat leftovers, warm them in a low oven or skillet on medium-low heat just until warmed through. Avoid the microwave, as it can dry out the fish and diminish that lovely buttery garlic lemon flavor.
FAQs
Can I use butter instead of ghee?
Butter can be used, but ghee has a higher smoke point, allowing for better searing without burning. Ghee also imparts a deeper, nuttier flavor that complements the sea bass perfectly.
How can I tell when the sea bass is perfectly cooked?
The fish should flake easily with a fork but still feel moist and tender inside. It’s best to remove it from heat just as it becomes opaque throughout to avoid overcooking.
Is Chilean sea bass sustainable to eat?
Chilean sea bass is popular but can have sustainability concerns depending on sourcing. Look for certifications like MSC or buy from reputable suppliers who follow responsible fishing practices.
Can I prepare this recipe without the garlic?
While garlic adds a wonderful aroma and depth, you can omit it if you prefer. Consider adding fresh herbs like thyme or rosemary to flavor the ghee sauce instead for a different but equally delicious twist.
What wine pairs best with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs exceptionally well, enhancing the buttery garlic lemon notes without overpowering the delicate sea bass.
Final Thoughts
I hope you feel inspired to try this Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe because it truly is one of those dishes that feels special yet comes together effortlessly. Its balance of rich, buttery goodness with bright lemon and fresh garlic flavors makes every bite memorable. So next time you want to indulge yourself or impress loved ones, this recipe is your golden ticket to a delicious, wholesome meal that shines every time.
Print
Pan Seared Chilean Sea Bass with Garlic Lemon Ghee Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This quick and elegant Pan Seared Chilean Sea Bass recipe delivers a perfectly golden crust on tender, flaky fish. Searing the sea bass in ghee infuses it with rich buttery flavor accented by fragrant garlic and zesty lemon slices, making an impressive yet easy dinner ready in just 20 minutes.
Ingredients
Fish
- 4 Chilean Sea Bass filets (4–6 oz each)
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Cooking & Garnish
- 3 tablespoons ghee
- 4 garlic cloves, minced
- 1 lemon, sliced
- Parsley, for garnish
Instructions
- Prepare the Fish: Pat the Chilean sea bass filets dry with a paper towel to remove excess moisture. Season the flesh side evenly with salt and ground pepper to enhance flavor.
- Heat the Skillet: Place a large skillet over medium-high heat and allow it to warm fully before adding any fat, ensuring a proper sear.
- Sear Skin Side: Add 1 tablespoon of ghee to the hot pan. Once melted and shimmering, carefully place the sea bass filets skin side down. Cook undisturbed for 5 minutes to form a crispy golden crust.
- Flip and Sear Flesh Side: Flip the filets gently and sear the flesh side for an additional 5 minutes, maintaining medium-high heat for even cooking.
- Add Garlic Butter: Flip the filets again. Add the remaining 2 tablespoons of ghee along with the minced garlic cloves to the pan. Continuously spoon the melted garlic butter over the fish to coat and flavor it thoroughly.
- Cook with Lemon Slices: Add lemon slices to the skillet around the fish. Continue cooking for another 4 to 6 minutes, or until the sea bass is tender and flakes easily with a fork. Be careful not to overcook to retain moisture.
- Finish and Serve: Remove the cooked sea bass immediately from the skillet to prevent overcooking. Pour the flavorful garlic lemon butter from the pan over the filets. Garnish with the cooked lemon slices and fresh parsley before serving.
Notes
- Patting the fish dry is essential for a good sear and crispy skin.
- Use medium-high heat to get a golden crust without burning the ghee or fish.
- Spoon the garlic butter over the fish repeatedly for rich flavor and moisture.
- Do not overcook the sea bass as it can become dry and lose its delicate texture.
- Fresh parsley adds a bright, fresh contrast to the rich, buttery fish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Fish
- Method: Stovetop
- Cuisine: American
