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Crispy Pan-Seared Chilean Sea Bass with Easy Lemon Beurre Blanc

crispy pan-seared Chilean sea bass - featured image
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This restaurant-worthy Chilean sea bass recipe features a golden, crispy crust and a luscious, tangy lemon beurre blanc sauce. Quick and easy, it’s perfect for weeknights or special occasions and delivers elegant flavor with simple ingredients.

Ingredients

Scale
  • 4 Chilean sea bass fillets (about 6 oz each, skin removed)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (for dusting; use rice flour or gluten-free blend if needed)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped shallots
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup unsalted butter, cut into cubes
  • Salt and white pepper, to taste
  • Fresh parsley or chives, finely chopped (optional garnish)
  • Lemon zest (optional garnish)
  • Microgreens (optional garnish)

Instructions

  1. Pat the sea bass fillets dry with paper towels to remove excess moisture.
  2. Season both sides of the fillets with salt and freshly ground black pepper. Lightly dust each fillet with flour, shaking off excess.
  3. Preheat a heavy-bottomed skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Heat until butter foams and oil shimmers.
  4. Place fillets in the hot pan, presentation side down. Sear for 4–5 minutes without moving, until golden brown and crisp.
  5. Flip fillets carefully and cook another 3–4 minutes, until just cooked through and opaque in the center.
  6. Transfer fillets to a plate, cover loosely with foil, and rest for 2–3 minutes.
  7. For the sauce: In a small saucepan over medium heat, combine shallots, white wine, and lemon juice. Simmer and reduce until 2–3 tablespoons of liquid remain (about 5–7 minutes).
  8. Lower heat and whisk in butter cubes, one at a time, until sauce is glossy and emulsified. Season with salt and white pepper.
  9. Plate the sea bass fillets and spoon lemon beurre blanc over each. Garnish with parsley, chives, lemon zest, or microgreens as desired.
  10. Serve immediately.

Notes

For gluten-free, use rice flour or a gluten-free blend. For dairy-free, use plant-based butter. Substitute halibut, cod, or grouper if sea bass is unavailable. Pat fish dry and preheat pan well for best crispiness. If sauce splits, whisk in a splash of cold water or another cube of butter. Serve hot for best texture.

Nutrition

Keywords: Chilean sea bass, pan-seared fish, lemon beurre blanc, seafood, easy dinner, gluten-free option, dairy-free option, elegant fish recipe

Find it online: https://lucydishes.com/crispy-pan-seared-chilean-sea-bass-recipe-with-easy-lemon-beurre-blanc/