Sauteed Chilean Sea Bass

Total Time:
17 min
5 min
12 min

4 servings

  • 1 cup all-purpose flour for dredging, seasoned with salt and pepper
  • 1 1/2 to 2 pounds Chilean Sea Bass fillets
  • 4 tablespoons butter/ olive oil combination
  • 1 cup dry white wine
  • 1 tablespoon butter, softened
  • 2 tablespoons drained capers

Preheat oven to 200 degrees F.

Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.

Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.

Plate fish and drizzle sauce around each fillet.

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4.8 31
My husband hates fish. My husband now LOVES fish. This is awesome! I had a fresh caught Chilean Sea Bass so that's part of the reason why this was so good. I made two additions: added two tsp minced garlic and 2 sliced scallion bulbs to the pan after deglazing. HINT: saute some minced garlic in another large pan and add a bag or two of fresh spinach to pan. Sprinkle some lemon juice over spinach to preserve green color. Turn off heat and keep covered for about 5 mins. You will have fabulous wilted spinach to make a bed for the Sea Bass to be served on. Family raved over this! item not reviewed by moderator and published
Simple, buttery and delicious. I used a sea bass steak, rather than fillets, and cooked it 5 minutes on one side and about 4 on the other. The cooking oil was pretty black, so I dumped it and added fresh butter and oil. Didn't have capers, so I sautéed garlic and shallots before adding the wine. Finished with butter and parsley. Perfect meal. item not reviewed by moderator and published
A subtle yet delicious way to prepare sea bass! I followed the recipe exactly and the result was heavenly. Served with herbed rice along with our garden zucchini and tomatoes in oil/garlic/shallots/basil, S & P and parsley, all from our garden. A perfect summer evening meal with some pinot grigio. This recipe "works." item not reviewed by moderator and published
"Chilean Sea Bass" is just a US trade name for the Patagonian toothfish. item not reviewed by moderator and published
This is most certainly one to keep on hand! My first attempt was a massive failure because I followed the directions and utilized high heat and burnt the fish. However, my next attempt was a huge success! I used grape seed oil because of its higher smoke point and no more than medium heat. Be sure to highly season your flour mixture, or salt the fish prior to dredging. My daughter and I are not a fan of sea bass so I used king salmon, and it was amazing. I have also used this base recipe for shrimp, red snapper and cod. The glaze is a must, should not be passed up. I don't recommend using white wine vinegar because it makes it to pungent, any wine is good I have tried white and red. I am grateful for the recipe! item not reviewed by moderator and published
Amazing! I followed the recipe exactly expect for adding shallots and some garlic during the deglazing with with wine - perfect!!! Capers are a must item not reviewed by moderator and published
Wow. Who knew something so simple could be so good? I've made this lots of times. I've tried other fish - none as good as sea bass. I generally stick very close to the recipe; my favorite variant is with the Japanese red pepper blend (shichimi) in lieu of salt & pepper. Mmm! item not reviewed by moderator and published
Very good recipe and so easy to make. I cooked a bit longer and it was not dry at all. Served it with a green salad and quinoa. Yum! item not reviewed by moderator and published
I made this for my boyfriend and he called it "phenomenal" so I have to give it 5 stars for the end result. I made the mistake of using I Can't Believe It's Not Butter in the interest of being better for his high cholesterol, and I smoked up the whole house and set off the fire alarm as a result. I'll try it next time with regular butter and I'm assuming I won't have this problem. I served this over a bed of roasted bok choy, and he declared the meal "better than in a restaurant!" I'll definitely be making this any time Chilean Sea Bass goes on special. item not reviewed by moderator and published
I love the simpicity of this recipe and how it lets the fish shine. Amazing! item not reviewed by moderator and published

Not what you're looking for? Try:

Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli

Recipe courtesy of Emeril Lagasse