Chilean Sea Bass Fillets


  • 4 Chilean Sea Bass fillets, about 6 oz each
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley


  1. Preheat the oven to 400°F.
  2. Pat the Chilean Sea Bass fillets dry with paper towels and season both sides with salt and pepper.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  4. Add the fillets to the skillet and sear for 2-3 minutes on each side until golden brown.
  5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Remove the skillet from the oven and transfer the fillets to a plate.
  7. Return the skillet to the stove and add the white wine and lemon juice.
  8. Bring the liquid to a simmer and cook for 1-2 minutes, or until reduced by half.
  9. Remove the skillet from the heat and stir in the butter until melted and well combined.
  10. Pour the sauce over the Chilean Sea Bass fillets and sprinkle with chopped parsley.
  11. Serve immediately.

This dish pairs well with roasted vegetables or a simple salad for a complete meal. Enjoy the delicate and buttery flavor of Chilean Sea Bass with the tangy and savory notes of the white wine and lemon butter sauce.