Chilean Sea Bass & Lemon Butter Sauce
Chilean Sea Bass with Lemon Butter Sauce + Cilantro Lime Rice
Servings: 2–4
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Calories: ~525 kcal
Protein: ~36 g
Carbs: ~20 g
Fat: ~34 g
Includes one 6 oz sea bass fillet + ~½ cup cooked cilantro lime rice + lemon butter sauce.
Ingredients – Sea Bass
- 4 fillets (about 6 oz each) Chilean sea bass, skin-on
- 2 Tbsp olive oil
- Salt & black pepper, to taste
- 4 Tbsp (½ stick) unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken or fish stock (or dry white wine)
- Juice of 1 lemon (~2 Tbsp)
- 1 Tbsp chopped parsley + extra for garnish
- Lemon wedges, for serving
Directions
- Pat fillets dry; season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high. Place fish skin-side down and sear 4–5 min until crisp. Flip and cook 2–3 min until just opaque. Remove to plate.
- Lower heat to medium; add butter + garlic. Sauté 30 sec until fragrant.
- Pour in stock + lemon juice; scrape up browned bits; simmer 2–3 min until slightly thickened.
- Stir in parsley; spoon sauce over fish and serve immediately.
Cilantro Lime Rice (Makes ~3 cups cooked)
- 1 cup jasmine rice
- 1 ¾ cups water or stock
- 1 Tbsp butter or olive oil
- Juice + zest of 1 lime
- 2 Tbsp chopped cilantro
- Pinch salt
- Rinse rice well. Combine with water + butter; bring to boil then cover and simmer 12 min.
- Let rest covered 5 min; fluff with fork. Stir in lime juice/zest, cilantro, and salt.
- Serve ~½ cup rice per person under the fish to soak up the sauce.
Notes & Serving Tips
- Substitutions: Use ghee or white wine for extra depth; swap parsley for dill or chives.
- Pro Tip: Target 125–130 °F internal for moist, buttery fish.
- Storage: Refrigerate up to 2 days and reheat gently.
