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chilean sea bass fillet steak with potatoes and spinach in lemon sauce
5 from 2 votes

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.
Course Dinner, Main Course
Cuisine Seafood
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


  • 4 Chilean sea bass fillets
  • fresh rosemary
  • kosher salt to taste
  • fresh black pepper to taste


  • 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


  • 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