How to Cook Chilean Sea Bass

Co-authored by Jessica Gibson

Last Updated: April 10, 2021 References

If you like mild cod but want a richer fish, try Chilean Sea Bass. This tender white fish is oilier than cod, so it stays moist and tender as it cooks. To prepare Chilean Sea Bass, sauté it quickly on the stove and make a simple pan sauce to pour over it. For a hands-off meal, roast Chilean Sea Bass fillets with herbed cherry tomatoes until they're flaky. You can also season the fillets with a spicy dry rub and throw them on the grill, which will give them a smoky flavor.

Ingredients

Pan-Sautéed Chilean Sea Bass

1 cup (120 g) of all-purpose flour
1/2 teaspoon (2.5 g) of salt
1/4 teaspoon (0.5 g) of ground pepper
1 ¹⁄₂ to 2 pounds (0.68 to 0.91 kg) of Chilean Sea Bass fillets
3 tablespoons (42 g) of butter, divided
3 tablespoons (44 ml) of olive oil
1 cup (240 ml) of dry white wine
2 tablespoons (17 g) of drained capers

Makes 4 servings

Oven-Roasted Chilean Sea Bass with Cherry Tomatoes

1 shallot, thinly sliced
2 garlic cloves
2 cups (300 g) of cherry tomatoes
1/2 cup (70 g) of green olives
1 tablespoon (15 ml) of olive oil
4 Chilean Sea Bass fillets
1/4 cup (6 g) of chopped fresh basil
Kosher salt and freshly ground pepper, to taste

Makes 4 servings

Southwestern-Style Grilled Chilean Sea Bass

4 Chilean Sea Bass fillets
1/2 teaspoon (1 g) of dried minced onions
1/2 teaspoon (1 g) of onion powder
1/2 teaspoon (1 g) of chili powder
1/2 teaspoon (1 g) of garlic powder
1/2 teaspoon (2.8 g) of kosher salt
1/4 teaspoon (0.5 g) of lemon pepper
1/4 teaspoon (0.5 g) of cumin
1/4 teaspoon (0.5 g) of smoked paprika

Makes 4 servings

Method 1

Method 1 of 3:

Pan-Sautéed Chilean Sea Bass

1
Preheat the oven to 200 °F (93 °C) and put the flour in a shallow bowl. Set a shallow bowl or plate next to the stove and put 1 cup (120 g) of all-purpose flour into it. Whisk in 1/2 teaspoon (2.5 g) of salt and 1/4 teaspoon (0.5 g) of ground pepper.^{[1]
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2
Heat the olive oil and 2 tablespoons (28 g) of the butter in a skillet. Put the butter and 3 tablespoons (44 ml) of olive oil into a large nonstick skillet. Turn the burner to medium so the butter melts and combines with the oil.^{[2]
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- Let the pan heat for at least 3 to 4 minutes so it's completely hot before you add the fish.
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3
Coat the fillets in the flour. Get out 1 ¹⁄₂ to 2 pounds (0.68 to 0.91 kg) of Chilean Sea Bass fillets and lay them in the seasoned flour. Turn each fillet over so they're all coated.^{[3]
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- The flour will help the fish crisp up as it sautés.
4
Sauté the fish over high heat for 6 to 7 minutes. Lift each fillet out of the flour and shake off the excess. Carefully lower the fillets into the hot skillet and cook them for 3 minutes. Then use a fish spatula to flip the fillets over and cook them for another 3 to 4 minutes.^{[4]
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- The fillets will become golden brown and crisp.
- If you can't fit all of the fillets in a single layer, sauté the fish in batches.
Tip: To check if the fish has finished cooking, drag the tines of a fork over the center of a fillet. It should flake easily.
5
Remove the fish and make a quick white wine sauce. Transfer the sautéed fish to a serving platter. If you'd like to make an easy pan sauce, pour 1 cup (240 ml) of dry white wine into the skillet that you cooked the fish in. Stir and heat the wine over high heat until it's reduced in volume by 1/3. Then turn off the burner and stir in 1 tablespoon (14 g) of butter and 2 tablespoons (17 g) of drained capers.
- Heating the wine in the skillet with the drippings is called deglazing. Deglazing the skillet is a great way to add extra flavor to the mild Chilean Sea Bass.
6
Spoon the sauce over the fish and serve it. Divide the sautéed Chilean Sea Bass between 4 serving plates. Then spoon some of the pan sauce over the fish and serve it while it's still hot. Try eating the fish with roasted asparagus or garlic mashed potatoes.^{[5]
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- Although you can refrigerate the leftover fillets in an airtight container for up to 3 to 4 days, the fish will become soft and lose its crispy texture.

Method 2

Method 2 of 3:

Oven-Roasted Chilean Sea Bass with Cherry Tomatoes

1
Preheat the oven to 450 °F (232 °C) and put the fish in a baking dish. Place 4 Chilean Sea Bass fillets into a baking dish that's large enough to hold the fillets in a single layer. For the best result, use a glass or ceramic dish.^{[6]
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- Avoid using an aluminum pan since the metal can react to the acid in the cherry tomatoes.
2
Chop the garlic and green olives. Drain a little over 1/2 cup (70 g) of green olives and ensure that there aren't any pits in them. Then roughly chop them and put them in a mixing bowl. You'll also need to peel 2 garlic cloves and chop them into large pieces. Add the garlic to the mixing bowl.^{[7]
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- If you prefer, use Kalamata or black olives.
3
Mix the shallot, tomatoes, oil, olives, and garlic. Add 1 thinly sliced shallot and 2 cups (300 g) of whole cherry tomatoes to the bowl with the garlic and olives. Pour 1 tablespoon (15 ml) of olive oil over and stir until the ingredients are combined.^{[8]
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- Taste the mixture and add salt and pepper according to your taste.
Did You Know? Since you'll be roasting the cherry tomatoes at a high heat, the tomatoes will soften and burst. There's no need to cut them first.
4
Spoon the tomato mixture over the fish. Spread the mixture evenly over each fish fillet. It's alright if the cherry tomatoes roll off to the sides of the baking dish, but ensure that some of the oil gets onto each fillet.^{[9]
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5
Bake the fish for 15 to 20 minutes. Put the baking dish in the preheated oven and cook the Chilean Sea Bass until the center flakes a little when you drag a fork across it. You can also insert an instant-read thermometer into the thickest fillet. It should reach 145 °F (63 °C) once it's finished roasting.^{[10]
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- Keep in mind that thinner fillets will cook faster than larger, thicker ones.
6
Garnish with the basil and serve the roasted fish. Turn off the oven and remove the baking dish. Sprinkle 1/4 cup (6 g) of chopped fresh basil over the fish and spoon any juices from the bottom of the pan over as well. Serve the Chilean Sea Bass with crusty bread or steamed rice.^{[11]
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- Refrigerate leftover fish in an airtight container for up to 3 or 4 days.

Method 3

Method 3 of 3:

Southwestern-Style Grilled Chilean Sea Bass

1
Mix all of the spices to make a dry rub. Get out a small bowl and put all of the spices into it. Whisk the ingredients for about 20 seconds, so the Southwestern-style dry rub is thoroughly mixed. You'll need to combine:
- 1/2 teaspoon (1 g) of dried minced onions
- 1/2 teaspoon (1 g) of onion powder
- 1/2 teaspoon (1 g) of chili powder
- 1/2 teaspoon (1 g) of garlic powder
- 1/2 teaspoon (2.8 g) of kosher salt
- 1/4 teaspoon (0.5 g) of lemon pepper
- 1/4 teaspoon (0.5 g) of cumin
- 1/4 teaspoon (0.5 g) of smoked paprika
2
Heat a grill to medium-high and take out the fish fillets. Set 4 Chilean Sea Bass fillets out at room temperature while you prepare the grill. If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the briquettes are hot and lightly ashy, dump them on 1 side of the grill.^{[12]
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- Bringing the fish to room temperature will help it cook faster on the grill and develop a good crust.
- Grill the fish within 1 hour of taking them out of the refrigerator to prevent harmful bacteria from growing on the fillets.
Tip: To determine if the grill is at medium-high heat, hold your hand about 4 inches (10 cm) above the cooking grate. You should be able to hold it there for 4 to 5 seconds before it feels too hot.
3
Coat the fillets with the dry rub. Sprinkle 1/2 of the dry rub evenly across the Chilean Sea Bass fillets. Use your fingers to rub the seasonings into the fish. Then flip the fillets over and spread the remaining dry rub across them.
- The room-temperature fish will absorb more of the seasonings than fish that are cold from the refrigerator.
4
Put the fish on the grill and cook them for 14 to 20 minutes. Lay the seasoned fillets on the hot grill and cover the grill. Cook the fish for 7 to 10 minutes and then flip them over. Leave the fish to cook for another 7 to 10 minutes, so the fillets become opaque.
- Test the fillets by dragging a fork across the center of them. They should flake easily once they're cooked.
5
Serve the grilled Chilean Sea Bass. Transfer the fillets to serving plates and grill your favorite vegetables to go with them. The grilled fish also goes well with cornbread and garden salad.
- Store the leftover fish in an airtight container for up to 3 or 4 days.