Chilean Seabass

Chilean Seabass – An Underrated Gem Worth Discovering

Why We Love Chilean Seabass?

Chilean Seabass is often overlooked, but it’s truly a hidden gem. With its rich, buttery texture and clean flavour, it’s frequently compared to cod — but with a more refined, melt-in-your-mouth finish that feels effortlessly luxurious.

1: Pan-Fried Chilean Seabass with Lemon Butter Sauce

Golden and crisp on the outside, tender on the inside. A drizzle of lemon butter brings out the fish’s sweetness without overpowering it.

🍽️ Ingredients (2 servings):

• Chilean seabass fillet × 2 (about 150g each)
• Salt and black pepper
• Olive oil or neutral cooking oil
• Unsalted butter – 30g
• Fresh lemon juice – 1 tbsp
• Chopped parsley – 1 tsp (optional)

🔪 Instructions:

1.  Prep the Fish

   Pat dry the seabass fillets with paper towel. Lightly season both sides with salt and black pepper.

2.  Sear the Fish

   Heat a non-stick pan over medium heat. Add a drizzle of oil and place the seabass skin-side down. Pan-fry for 3–4 minutes until golden and crispy. Flip and cook the other side for 2–3 minutes until cooked through.

3.  Make the Lemon Butter Sauce

   Remove the fish from the pan and set aside. Lower the heat, add butter to the same pan. Once melted, add lemon juice and stir. Add chopped parsley if using.

4.  Serve

   Plate the fish and drizzle the lemon butter sauce over the top. Serve with vegetables, rice, or mashed potatoes.

Chilean Seabass is incredibly versatile and doesn’t need complicated preparation. Sometimes, the simplest methods are the best way to honour premium ingredients.