Perfectly pan-seared sea bass is just minutes away, and you can enjoy a fabulous seafood dinner of flaky white fish. Skin on or off, the simple seasoning allows the sea bass to shine as the star of the show!
This makes a flavorful, light lunch or dinner and goes great with a fresh green salad, turmeric rice, and air fryer carrots. Garnish with lemon slices and springs of fresh parsley. Enjoy!
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Pan-searing is one of the easiest, quickest ways to cook a good fish dinner. You can pull this recipe together in about 13 minutes. It’s hard to get any faster than that!
Sea bass is a mild-tasting whitefish that lends itself to all kinds of different spice options. With this short list of ingredients, I focus on bringing out the delicate flavor of the fish. The whole family will love this one.
You can make this scrumptious dish without all the breading and stray oil cleanup involved with deep frying.
🤔 Sea Bass vs Chilean Sea Bass?
Sea Bass is the general term for a group of fish that includes many bass and non-bass species. Chilean Sea Bass aren’t actually bass at all. Their technical name is Patagonian Toothfish, a type of cod icefish. They are from the oceans around South America and Antarctica, and they taste kind of like cod.
If you’re trying to decide what ingredients to buy for this recipe, consider asking your fishmonger for something sustainable. Regardless of species, all sea bass can be classified as lean whitefish with small to medium flakes and a mild taste.
They’re great options for diners who aren’t sure if they like seafood. Fish that fall under this category can be found all over the world. But for the record, cod would also be delicious in this recipe.
A perfect recipe for the feast of seven fishes!
❤️ Why I Love This Recipe
- Easy Cleanup. With just a single pan to wash, you’ll save both cooking AND cleaning time with this recipe!
- Light Meal. This is a fantastic main dish when you want to enjoy a light dinner!
- It's simple. With only a few basic ingredients, the natural taste of the sea bass is really highlighted.
🥘 Ingredients
Only 4 ingredients are needed. Grab some fresh fish and citrus, and get to cooking.
- Sea Bass - Pick the freshest sea bass or Chilean sea bass you can find at your local seafood market or grocery store.
- Sea Salt - I love the thick flakes of sea salt in this dish!
- Olive Oil - Try an infused olive oil for a variation in flavor.
- Lemon Wedges - Use these to add fresh citrus to your finished product and to garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 Variations
There’s nothing better with fresh sea bass than the simplicity of the recipe as it’s written. But if you want to try something a little different, experiment with some of the flavors below:
- Basil pesto and Lemon Juice. This combo goes on after you finish cooking. As soon as you pull the fish out of the skillet, spread on a little bit of the garlicky green stuff and give it a squeeze of lemon.
- This is especially good for people who think they don’t like fish. It’s an easy, common flavor that, while delicious, minimizes the flavor of the fish.
- Butter. The simplest variation is swapping or combining olive oil with butter. For a richer taste, cook the fish in a pat of salted or unsalted butter.
- Garlic and Black Pepper. Want something simple that offers a burst of flavor? Try this. While still a simple blend, the pepper adds a completely different element and goes really well with this dish.
🔪 How To Pan Sear Sea Bass
Fish is always quick to cook, especially on the stovetop. To make this dish, you’ll need a non-stick frying pan or skillet and a fish spatula.
- Pat the fish dry. Using paper towels, pat the 8 ounces of sea bass fillets until dry (as dry as possible).
- Then, add the seasoning. Using 2 teaspoons of salt, season both sides of the fish.
- Heat the oil. In a skillet, heat 1 tablespoon olive oil over medium-high heat. It is ready when the oil is shimmering.
- Transfer the fish. Carefully lay the fish in the pan. If relevant, skin side should be facing down.
- Sear the fillets. Leave the fish over the heat for 4-5 minutes before flipping it over. Cook for another 2-3 minutes or so. When it’s done, it will be white with reduced transparency and will flake easily with a fork.
- Remove and garnish. Transfer fish to plates or a serving dish and squeeze a fresh lemon over the top. Serve immediately when done.
💭 Angela's Pro Tips & Recipe Notes
- Ensure Dry Fish for Optimal Searing: Pat the sea bass fillets dry using paper towels to remove as much moisture as possible. This step is crucial for achieving a perfectly seared exterior rather than steaming the fish.
- Check Internal Temperature for Doneness: Use a digital meat thermometer to check the internal temperature of the fish. Sea bass, like other fish species, should reach an internal temperature of 145°F (63°C) to ensure it's cooked safely and perfectly.
- Adjust Cooking Times for Fillet Size: Be mindful that cooking times can vary based on the size of the fillets. Smaller fillets may need only 3-4 minutes on the skin side and an additional minute or two on the other side. For thicker fillets, cook for 4-5 minutes on the skin side, then flip and sear for another minute or until done.
- Infused Olive Oil for Added Flavor: Experiment with different types of infused olive oils, like Baklouti green chili, rosemary, or garlic, to subtly enhance the flavor of your sea bass.
🥡 Storing & Reheating
Keep leftovers in the fridge for 3-4 days in an airtight container or wrapped tightly in aluminum foil or plastic wrap.
If stored in a freezer bag or a shallow covered container, leftover pan-seared sea bass can be kept for up to 3 months in the freezer.
Reheating
To steam, use a bamboo steamer or metal insert to steam the fish for a few minutes until hot. This is a great way to keep it from drying out.
To some, the only way to reheat fish is to bring it to room temperature. Do this by setting your oven on 400℉ (205℃) and putting your fish on a plate on the stove in the path of the ambient heat until the chill is gone.
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❓ Recipe FAQs
Keep in mind that there are many types of sea bass you can use for this recipe. Chilean Sea Bass is a popular fish because it tastes great and is easy to cook. Periods of over-fishing have come with a high demand, driving up prices even higher. This fish is often seen on the menu in fine dining establishments.
One of the biggest reasons for the price tag is because of the way it must be caught. It’s a deep-sea fish. Fishermen have to venture out into the ocean and use special equipment. This requires more skills, fuel for their boats, and ice/cooling options to keep fish from spoiling on the way back to shore.
On top of that, the further you are from the southern part of South America, the higher the refrigerated shipping costs are.
🐟 Other Great Seafood Recipes
Take a look at all my seafood recipes. Also, check out some of my favorites below.
- Crab Stuffed Salmon
- Pan Seared Salmon
- Pan Seared Scallops
- Dynamite Shrimp
- Sweet & Sour Shrimp
- Air Fryer Tilapia
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Pan Seared Sea Bass
Ingredients
- 8 oz sea bass
- 2 teaspoon sea salt (to taste)
- 1 tablespoon olive oil (extra virgin)
- lemon wedges (optional, garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pat dry the 8 oz sea bass using paper towels, then season both sides with 2 teaspoon sea salt.
- Heat a non-stick frying pan or skillet to medium-high heat with 1 tablespoon olive oil and heat until the oil is shimmering.
- Carefully place the fish into the pan (skin side down if your fish has skin).
- Cook for 4-5 minutes, skin side down, then carefully flip the fish over, and continue cooking for about 2-3 minutes. Cook until the sea bass is cooked throughout and flakes easily with a fork.
- Remove from the pan. Squeeze a little fresh lemon juice over the top, serve with lemon wedges, and enjoy!
Notes
- The Chilean sea bass is done cooking when the internal temperature reaches 145°F (63°C).
onehundredroads says
This recipe is simple and delicious, in other words perfection! I used a thick piece of corvina (sea bass) from Costco cut into 2 in by 3-4 inch filets. Delicious.
Baby Kato says
The sea bass was amazing prepared this way, we loved it. Simplicity at its best. This recipe will definitely be enjoyed often in our home; a great use for the sea bass that my husband catches. Thank you so much for sharing this lovely recipe.
Linda says
Very easy and delicious! Thanks