chilean sea bass

Quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes. This Seared Chilean Sea Bass recipe is made with a filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.

Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

Chilean sea bass

fish sauce

lemon juice

salt/pepper

avocado oil

for the sauce:

lime juice

ginger

rice vinegar

maple syrup

sesame oil

olive oil

thai chili garlic sauce (sambal olek (or Paleo Chef Sriracha))

for the spinach:

spinach

sesame seeds

Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)&nbsp;

Heat cast iron skillet over high heat until almost smoking. Reduce heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.&nbsp;

In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.

Remove cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted -- about 1 minute.

To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.

Baking this delicious Chilean Sea Bass in foil along with garlic cream spinach served topped with a lemon parmesan cream sauce makes for the perfect dinner idea anytime!

Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce

lb Chilean Sea Bass

Fresh Leaf Spinach

Heavy Whipping Cream

Garlic

Black Pepper

Creole Seasoning

Sea Salt

tbsp. Butter

Lemon

White Wine

Chicken Broth

tbsp. Grated Parmesan Cheese

Garlic Powder

Oregano

tbsp. All-Purpose Flour

Season the sea bass on both sides with sea salt, black pepper, and Creole seasoning and set to the side.

Heat cooking pan to medium heat and add butter. Once the butter melts, add minced garlic and cook garlic for 1 minute. Add the spinach and pour 1/4 cup of heavy cream over the spinach. Cook spinach just until it begins to wilt (but do not overcook as it will finish in the oven). Remove from heat.

Tear 2 large pieces of foil and add half of the slightly cooked spinach in the center of each sheet. Place the sea bass over the spinach and seal the foil together so the fish can steam.

 Bake the fish for 12 minutes within the foil on a baking sheet to prevent leakage. Set to the side when done.

For the fish:

While the fish is cooking, heat a separate cooking pan to medium heat and add butter. Once the butter melts, add flour, minced garlic, and allow to cook for 1 to 2 minutes.

Add white wine (or white cooking wine) and chicken broth and cook for 3 minutes. Add the heavy whipping cream, parmesan cheese, garlic powder, oregano, black pepper, and sea salt.

Zest the skin of the lemon into the sauce and slice the lemon in half and squeeze both halves of juice into the sauce. Cook on low/medium heat until well blended

Remove the cooked fish and spinach from the foil. Pour on the sauce. Serve hot.

For the sauce:

So delicious! At the last minute I realized my whipping cream was expired and substituted fat-free half &amp; half and was pleasantly surprised that I didn’t  miss the real thing. Thank you!

Dude!!!!! This is soooo freakin’ good. We grilled the sea bass (‘cause we live in Florida and the weather is beautiful this time of year). I sautéed the spinach first and then added it to the AMAZING sauce at the end. Great recipe. Will watch for more from you. ??
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This recipe was a huge hit in my house! Thank you!

Delicious, but its quite a bit of prepping work&#8230;

Excellent really good my husband and I are on a keto diet only love it thanks for sharing

Lindsey

Nice substitution! Thanks for checking it out Jr!

5 stars all the way.  Outstanding!  Thank you for such a delicious recipe.

This was quite possibly the best fish I have ever eaten! Thank you!

This was incredible!!!! I'm staying in Kauai, Hawaii for a few weeks and bought fresh sea bass from a local fish market, I searched recipes and finally settled on this one and boy am I glad that I did! It was one of the best dishes that I've ever cooked. Thanks so much!

Love this recipe, but it has taken me a little longer to cook the seabass.   Love the cream sauce and made broccoli too!

I always use the same recipe for Ch Sea Bass to be safe, as it is so expensive. Tonight I tried this recipe. It's FABULOUS!! We Loved it!! Thank you for a New recipe!!

I pan seared the sea bass, but the sauce was fantastic. Thank you!

I made this using halibut it was so delicious I’ve done it twice so far and I did save this off as you suggested it’s great
It was so easy to do unbelievable and well worth it thank you

OMG this was so good!!!  Served over couscous to soak up the sauce. The sauce alone is worth making again,

Great dish. I enjoyed making it as much as eating it. Easy and delicious!

Very good. I’d use about one tablespoon less flour for my sauce and then half the salt amounts for personal preference but incredibly easy to make and really simple to clean up. I’m full without feeling overly stuffed. And it feels clean which is nice.

This was amazing!! Whole family loves it. I will be making again very soon. Thank you so much for sharing recipe!

I eat gluten free, therefore, I substituted the flour with almond flour.  I also substituted the butter for ghee and the heavy cream for evaporated milk.   Awesome recipe and super delicious!!

Great recipe! I did it without spinach but substituted for asparagus on the side. Sauce is having a great texture and very tasty!

Delish! I pan seared the bass in ghee. Awesome sauce, I love the freshness the lemon adds.

Wow!!!
I have to say, My wife and I are just wanted to say what a wonderful recipe!, The flavours work so well together.
An absolute hit for us. Highly recommend 
Well done Dude!
Matt &amp; dawn UK

I tried this recipe last night with Ripple (pea protein) milk instead of dairy milk and it was delicious. Ripple is not as heavy as cream of course, but it's similar to whole milk and thickened up just fine. I did include the cheese, since the recipe only calls for a little parmesan. But, you could probably leave it out and have a nice garlic cream sauce.

Well, this dish was certainly delicious! I had to cook mine a bit longer, like an extra 7-8 min but I’m assuming we had larger cuts of fish. 

I didn’t have any spinach on hand so I left it out and it still turned out well! Added a little “extra” butter, but really, we did have large cuts of fish. I also added a bit more parm, salt, pepper and garlic salt, than the recipe called for. Adjusted to taste. So good! We ended up just dipping our fish in to the Alfredo and no o want to use the leftover for pasta!

I made the recipe with sea bass. The lemon Parmesan cream sauce was phenomenal.  Recipe actually made too much sauce.  Sauce with the spinach was watery

This recipe is phenomenal. My roommate says restaurant quality. The sea bass is worth the splurge. I could seriously eat this every week. Thank you. Amazing!

Simply amazing! This is a dish to impress, so I am making it for Christmas dinner for my parents. My 8 year old son loved it so much he asked for seconds. I cooked fettuccini then placed the creamed spinach and sea bass on top, then poured the sauce over it. This was my first time eating Chilean Sea Bass and it did not disappoint! The fish is hard to find and quite expensive, but so worth it. Thanks for sharing!

This was very decadent!  I used sea bass and substituted 1/2 and 1/2 to lighten it up- worked great! We had extra brussel sprouts so I pulled off the leafs and cooked before I added the spinach in. The brussel spout held up nicer than the spinach and gave it nice texture. Didn’t have creole seasoning so I substituted Cajun just fine.

You, Sir Eric, are a genius!!! I had my husband wrapped around my pinky after serving him this fabulous dish. I can truly say that I totally enjoyed making this as much as consuming it! Can’t wait to use the extra sauce ... I think it would be lovely with some lobster and pasta!!!  I will follow the Dude That Cookz from now on.  Thank you! Thank you! Thank you!

So, before making this recipe, I was banned from cooking fish in the house because I stink it up every time and the meal isn't even that good.  Until tonight!  My family LOVED this and it was really so easy and no stink!!  And, you can easily have this without the sauce (but I don't know why you would!).  Thank you!!!

Pan Seared Chilean Sea Bass is a light, flaky, delectable seafood entree made for special occasions. Serve this simple, 15-minute entree over arugula salad topped with Chimichurri sauce for restaurant quality flavor and presentation.

Pan Seared Chilean Sea Bass

lb. Sea Bass (skin on or off)

Tbsp Olive Oil

Kosher Salt

Chimichurri,

Cut SEA BASS filet down the center to create 2 pieces (1/2 lb. each). Allow to rest 20 minutes at room temp to remove chill.

Heat OLIVE OIL in skillet over medium-high until it reaches the smoke point.

Place sea bass (skin side down) in the hot skillet. Sprinkle SALT and PEPPER over the filet.

If you want crispy skin, press the filet down firmly with a spatula until it becomes visibly crispy. Turn the filet over and allow the non-skin side to sear until the filet is opaque throughout, reducing heat a notch or two as needed.

Transfer the filet to a plate and allow to rest a few minutes.

Serve sea bass warm with your favorite salad and side dish. Suggested: serve over salad greens topped with Chimichurri Sauce (see recipe in footnotes).

This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It&#039;s perfectly pan fried until it’s flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!

Pan Seared Chilean Sea Bass with Asian Marinade

lemon ((optional),

herbs ((optional) for garnish)

½ Tablespoons low sodium soy sauce

½ Tablespoons mirin

sugar

rice wine vinegar (substitute with 1 Tablespoon of lemon juice)

sea salt

Prep the sea bass

Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.

Prepare marinade

Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.

Pan Sear Skin Side down

Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.

Finish cooking

Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.

Serve

Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

This tender, flaky and flavorful Chilean sea bass recipe will help you to create a fancy dinner at home in just 10 minutes of cooking time! It is a healthy meal that is easy, quick and perfect for a special occasion like an anniversary or birthday.

Oven Broiled Asian Chilean Sea Bass with Soy Sauce

soy sauce

brown sugar (packed)

pepper (to taste)

onion

Defrost fish and pat dry with a paper towel.  Place in a baking dish or a plastic Ziploc bag to marinate.

Whisk together soy sauce, brown sugar and rice vinegar and pour over fish.  Work marinade into fish and allow to marinate in the refrigerator for at least 3 hours up to overnight.

Ensure oven rack is 6 inches from broiler.  Preheat oven&#39;s broiler and place marinated fish onto a broiler rack.  Allow the door to be open slightly ajar to monitor roasting.

Broil fish for about 10 minutes under the broiler or until the fish flakes easily with a fork.  Season with pepper to taste and top with green onions and serve.

Follow recipe as written until broiling instructions.  Place marinated fillets in the air fryer basket and air fry for 10 minutes at 375F or until cooked through.

Air Fryer Instructions

Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor.

Miso Glazed Chilean Sea Bass

Sake

Tablespoons Mirin

Tablespoons Rice wine vinegar

Tablespoons Sugar

Tablespoons Yellow or white miso paste

½ Tablespoons Soy sauce

Tablespoon Toasted sesame seeds ((for garnish))

In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.

Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.

In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.

Refrigerate marinated sea bass for 3-5 hours.

Remove fish from the refrigerator, letting excess sauce drip off, and place skin side down  on a broiler pan. We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.

Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.

Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.

Remove from oven and sprinkle with sesame seeds before serving.

Grilled Sea Bass is flaky, tender, and easy to make! Prepare it in 20 minutes and enjoy with rice, veggies, and a sweet strawberry salsa.

Chilean Sea Bass Recipe

lime

tsp Adobo Seasoning

Strawberry Salsa

Preheat grill to 450°F

On a platter pour lime juice over top of each fillet. Grate the zest of a lime on top and season with Adobo Seasoning. Let marinate while the grill heats up.

Clean grill and spray with cooking spray. Grill the sea bass for 4-5 minutes per side. We are looking for and internal temperature of 135-140°F.

Serve with steamed rice, vegetables or fruit salsa of choice (Strawberry Salsa is my go to).

It&#039;s been a while since i our last dinner at Ruth&#039;s Chris Steak House, We was enjoying a Chilean Sea Bass dish, I remember the taste was so good, So now I&#039;m sharing with you thisu003cbru003eRuth&#039;s Chris Chilean Sea Bass Recipe a fancy dish made easy for home cooking.

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The most viewed chilean sea bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chilean sea bass recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine