Pan-Fried Chilean Sea Bass
Delicious pan-seared Chilean sea bass served in lemon butter sauce. This easy seafood recipe is a great way to use these fresh fish fillets and can be put together in just ten minutes.
Servings 4
Ingredients
- 4 Chilean sea bass fillets
- fresh rosemary
- kosher salt to taste
- fresh black pepper to taste
Marinade
- 1 ½ tbsp soy sauce
- 1 ½ tbsp mirin
- 4 tsp sugar
- 1 inch fresh ginger minced
- 1 ½ tsp rice wine vinegar
- 1 ½ tbsp cooking oil
- 1 pinch salt
Lemon Butter Sauce
- ¼ cup butter
- 1 lemon juice of
- 2 cloves garlic minced
Instructions
- Pat dry each sea bass fillet with paper towels. Use a knife to score the skin of each fillet.
- In a small bowl, combine all the marinade ingredients.
- One fillet at a time, dunk the sea bass in the marinade and massage gently, and transfer to an airtight bag. Use more than one bag if you need to.
- Pour any remaining marinade over the fish fillets, seal the bag. Leave to marinate for 15 minutes.
- Prepare the sauce by melting butter in a pan over medium-low heat. Add the lemon juice and minced garlic. Whisk to combine. Leave over low heat while you cook the fish.
- Remove fish from the marinade and pat dry
- In a skillet or frying pan over medium heat, heat up cooking oil.
- Fry the sea bass skin-side down. Cook for 3-5 minutes, or until the skin turns crispy.
- Turn fillets over and cook for 2-3 minutes, or until flesh is white and flakey.
- Serve immediately skin-side up with lemon wedges and side salad or herbs