Chilean Sea Bass (Patagonian Toothfish) Recipe

Top view of one Chilean Sea Bass fillet with a caper butter sauce on top, on a what and blue plate.

5 from 2 votes

Chilean Sea Bass (Patagonian Toothfish) Recipe

This gorgeous fish can be on your table in less than 10 minutes! Drizzled with a buttery lemon caper sauce, Pan-Seared Chilean Sea Bass is as succulent and as flaky as fish can be.

Prep Time5

Cook Time5

Total Time10

Course: Main Course, Dinner

Cuisine: American

Keyword: fish for dinner party, light and healthy recipes

Servings:

Calories: 259kcal

Author: Valentina K. Wein

Ingredients

olive oil for the pan
4 (approx. 4-ounce) fillets Chilean Sea Bass (Patagonian Toothfish)
3 tablespoons unsalted butter
3 tablespoons capers
2 tablespoons lemon juice
salt and black pepper

US Customary - Metric

Instructions

Prepare the fish. Heat a large non-stick sauté pan over high-medium heat and coat the bottom with olive oil. While the pan is heating, place the fillets on a baking sheet and season both sides with salt and pepper.
Sear the fish. When the pan is very hot, add the fillets, with at least an inch between them. You should hear a sizzling sound, and if you don't, your pan is not hot enough yet. Wait for the sizzle! Sauté just until the bottoms are browned, about 2 minutes. Flip them over, turn the heat to medium-low, and sauté just until they're cooked through, about 3 minutes. (Cooking times will vary slightly, depending on the thickness of the fish.) To ensure maximum flakiness, the fish should still be slightly translucent in the center. Remove the fish from the pan.
Make the sauce. Over low heat, add the butter, capers and lemon juice to the pan and swirl it around until the butter is melted. Season to taste with salt and pepper.
Serve. Drizzle the sauce over the fish and serve immediately.

Notes

Nutritional information is only an estimate.

Nutrition