Chilean Sea Bass & Lemon Butter Sauce
⚡ KevEats Recipe
Chilean Sea Bass with Lemon Butter Sauce + Cilantro Lime Rice
Buttery seared sea bass, bright lemon-garlic pan sauce, and zesty cilantro lime rice.
This is restaurant-quality fish at home: crisp skin, buttery flaky sea bass, a bright lemon butter sauce, and cilantro lime rice to soak it all up. It feels elevated but comes together fast.
525
Calories
36g
Protein
34g
Fat
20g
Carbs
Ingredients
Sea Bass
- 4 fillets Chilean sea bass, about 6 oz each, skin-on
- 2 tbsp olive oil
- to taste salt and black pepper
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken stock, fish stock, or dry white wine
- 1 lemon juiced, about 2 tbsp
- 1 tbsp chopped parsley, plus extra for garnish
- as needed lemon wedges, for serving
Cilantro Lime Rice
- 1 cup jasmine rice
- 1 3/4 cups water or stock
- 1 tbsp butter or olive oil
- 1 lime juice and zest
- 2 tbsp chopped cilantro
- pinch salt
Kev Tip
Target 125–130°F internal.
That range keeps the fish moist, buttery, and flaky without drying it out.
Make It Fit Your Macros
Lower calorie: use less butter in the sauce and keep rice to 1/2 cup.
Lower carb: swap rice for cauliflower rice or sautéed greens.
Higher carb: serve with extra cilantro lime rice.
Lower carb: swap rice for cauliflower rice or sautéed greens.
Higher carb: serve with extra cilantro lime rice.
Storage Notes
Refrigerate up to 2 days and reheat gently. Fish is best fresh, but a low, slow reheat helps preserve texture.
Instructions
- 1Pat fillets dry and season both sides with salt and pepper.
- 2Heat olive oil in a skillet over medium-high heat.
- 3Place fish skin-side down and sear 4–5 minutes until crisp.
- 4Flip and cook 2–3 minutes until just opaque. Remove to a plate.
- 5Lower heat to medium. Add butter and garlic. Sauté 30 seconds until fragrant.
- 6Pour in stock and lemon juice. Scrape up browned bits and simmer 2–3 minutes until slightly thickened.
- 7Stir in parsley, spoon sauce over fish, and serve immediately.
Cilantro Lime Rice Instructions
- 1Rinse rice well.
- 2Combine rice with water or stock and butter. Bring to a boil.
- 3Cover and simmer 12 minutes.
- 4Let rest covered 5 minutes, then fluff with a fork.
- 5Stir in lime juice, lime zest, cilantro, and salt.
- 6Serve about 1/2 cup rice per person under the fish to soak up the sauce.
Plate Notes
Macro note.
Estimate includes one 6 oz sea bass fillet, about 1/2 cup cooked cilantro lime rice, and lemon butter sauce.
Substitution ideas.
Use ghee or white wine for extra depth. Swap parsley for dill, chives, or cilantro depending on the flavor direction.
