Chilean Sea Bass with Lemon Butter Sauce
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Chilean Sea Bass is an excellent choice for elegant dining at home. Its rich, buttery flavor and tender, flaky texture make it a favorite for special occasions. Paired with a bright and velvety lemon butter sauce, this dish is not only easy to prepare but creates a restaurant-quality meal in your own kitchen.
Whether you’re planning a romantic dinner for Valentine’s Day or regular date night, this recipe transforms a simple meal into something memorable.
Looking for more romantic seafood dishes? Make sure to try my recipes for Tortilla Crusted Sea Bass with Roasted Red Pepper Puree, Shrimp and Crab Stuffed Cod, and Macadamia Nut Crusted Mahi Mahi too!
What is Chilean Sea Bass?
Chilean sea bass, also referred to as Patagonian toothfish, is a highly sought-after fish known for its luxurious taste and versatility in the kitchen. It’s not technically a bass but rather a deep-water fish found in the cold waters of the Pacific, southern Atlantic, and Indian Oceans.
Renowned by chefs and food lovers alike, this fish has earned its spot as a favorite for restaurant-style meals at home. Whether you’re preparing it for a special occasion or a casual dinner, Chilean sea bass delivers a rich, melt-in-your-mouth experience that feels indulgent yet approachable.
Taste and Texture
Imagine the perfect balance of richness and lightness in every bite. Its flavor is buttery and delicate, making it one of the most indulgent types of seafood. The natural fats in the fish bring out a smooth, melt-in-your-mouth quality that’s enhanced with simple cooking techniques like pan-searing or roasting.
Its texture? Heavenly. Chilean sea bass has large, tender flakes that hold together beautifully yet fall apart effortlessly when eaten. The combination of a moist, flaky interior and a lightly crisped exterior (when cooked correctly) makes this fish a go-to for gourmet dishes. It’s the kind of seafood that feels both satisfying and elegant, perfect for impressing dinner guests or treating yourself.
Ingredients
Lemon Butter Sauce
Butter is the heart of this sauce, bringing creaminess and depth to the mix. Opt for unsalted butter so you have better control over the amount of salt in your sauce. Quality matters here – go for a high-fat European-style butter if possible, as its richer flavor will make a noticeable difference.
Want a clear sauce without the milk solids? Swap in ghee, which is clarified butter. Ghee has a robust, nutty flavor that pairs perfectly with the zingy notes of lemon, giving your sauce a slightly caramelized edge. Whichever you choose, make sure it’s cold and cubed before adding it to your sauce to help emulsify the ingredients.
Fresh lemon juice makes the sauce pop. Bottled lemon juice just can’t cut it; it lacks the vibrant acidity and clean, crisp flavor of a freshly squeezed lemon.
Lemon juice provides the perfect counterpoint to the butter’s richness. This balance of fat and acid keeps the sauce from tasting too heavy, creating a light, refreshing finish that complements Chilean sea bass beautifully. As an added tip, roll the lemon under your palm before cutting it open to coax out more juice.
Fresh thyme, with its earthy, slightly peppery notes, is a classic choice that pairs effortlessly with both butter and lemon.
Creamy Mashed Cauliflower
- Head of Cauliflower – I used purple for added color BUT, the lemon in the sauce causes the cauliflower to turn hot pink! It does not change the taste at all, and adds more color to the dish.
- Heavy Cream or Canned Coconut Milk – Adds a rich, creamy texture. Substitute coconut milk for dairy-free.
- Chicken Broth – Adds additional flavor and keeps the dish from being too rich from additional cream.
- Garlic Powder, Kosher Salt, and Black Pepper
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Chilean Sea Bass with Lemon Butter Sauce
Creamy Mashed Cauliflower
Chop the cauliflower into florets and steam for 10-12 minutes, or until fork-tender.
Transfer the cooked cauliflower to a large bowl. Add butter, minced garlic, chicken broth, and heavy cream. Puree with a stick blender until smooth, adjusting the cream for your desired consistency. Set aside and keep warm until ready to serve.
Butter Poached Chilean Sea Bass
Pat the fillets dry with a paper towel. Lightly season both sides of the fish with salt and freshly cracked black pepper.
Use a heavy-bottomed skillet (cast iron or stainless steel works best) and add 7 tablespoons of ghee/butter, minced garlic, and fresh thyme sprig. Heat over medium-low heat until it’s lightly bubbling.
Carefully place the fish in the pan, then swirl the pan around so the butter coats the top of each filet. I like to scoop and pour the butter over the top of the fish with a large spoon to help it cook from the top as well.
Allow the fish to poach slowly until it becomes opaque, and it reaches an internal temperature of 145°F (63°C), about 3-5 minutes. Continue swirling the butter frequently to prevent it from burning. Thicker fillets may be carefully flipped over to finish cooking
Remove fish and divide between two plates, placing sea bass on top of mashed cauliflower. Stir lemon juice into butter in skillet, then spoon lemon butter sauce over the fish. Serve immediately.
Dim the lights, light some candles, and put on a playlist of soft music to set the mood to enjoy this simple and delicious meal.
How long should I poach the Chilean Sea Bass?
Poach the fish for about 6-15 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily with a fork when done. If the pieces are different thicknesses like mine, pull out the thinner pieces and set aside until the rest are cooked.
What temperature should I poach the fish at?
Poaching is typically done at a low temperature, around 160°F to 180°F (70°C to 82°C). The liquid should be hot but not boiling.
Can I use other herbs besides thyme?
Yes, you can substitute or add other herbs such as dill, parsley, or tarragon, depending on your flavor preference.
What can I serve with poached Chilean Sea Bass?
If you prefer to not serve with mashed cauliflower, it pairs well with a variety of sides, such as steamed broccoli or asparagus, classic rice pilaf, or roasted garlic mashed potatoes.
How do I know when the fish is done?
The fish should be opaque and easily flake with a fork. You can also use a food thermometer to check that it has reached an internal temperature of 145°F (63°C).
Can I make this dish ahead of time?
While poached fish is best served fresh, you can poach it ahead of time and store it in the refrigerator in an airtight container. Reheat gently before serving. Store and reheat fish and mashed cauliflower separately.
Is Chilean Sea Bass sustainable?
It’s important to check for sustainable sourcing, as some fisheries may have overfishing concerns. Look for certifications like the Marine Stewardship Council (MSC) label.
Serving Suggestions
- Chilled white wine – like Chardonnay or Sauvignon Blanc
- Tossed Green Salad
- Simple Lemon Arugula Salad
- Air Fryer Asparagus
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Enjoy!!
Chilean Sea Bass with Lemon Butter Sauce
Equipment
Ingredients
Creamy Mashed Cauliflower
- 1 large head cauliflower cut into chunks
- 2 tablespoons chicken broth
- 0.25 cup ghee or unsalted butter
- 0.25 cup heavy cream or canned coconut milk (shake before using)
- 0.5 teaspoon garlic powder or more to taste
- kosher salt and black pepper to taste
Poached Sea Bass
- 10 ounces Chilean sea bass 2-4 pieces
- kosher salt and black pepper sprinkle on both sides
- 7 tablespoons ghee or unsalted butter
- 1 large clove garlic minced
- 1 sprig fresh thyme
- 1 tablespoon lemon juice
Instructions
Creamy Mashed Cauliflower
- Chop the cauliflower into florets and steam for 10-12 minutes, or until fork-tender.
- Transfer the cooked cauliflower to a large bowl. Add butter, minced garlic, chicken broth, and heavy cream. Puree with a stick blender until smooth, adjusting the cream for your desired consistency. Set aside and keep warm until ready to serve.
Sea Bass
- Pat the fillets dry with a paper towel. Lightly season both sides of the fish with salt and freshly cracked black pepper.
- Use a heavy-bottomed skillet (cast iron or stainless steel works best) and add 7 tablespoons of ghee/butter, minced garlic, and fresh thyme sprig. Heat over medium-low heat until it’s lightly bubbling.
- Carefully place the fish in the pan, then swirl the pan around so the butter coats the top of each filet. I like to scoop and pour the butter over the top of the fish with a large spoon to help it cook from the top as well.
- Allow the fish to poach slowly until it becomes opaque, and it reaches an internal temperature of 145°F (63°C), about 3-5 minutes. Continue swirling the butter frequently to prevent it from burning. Thicker fillets may be carefully flipped over to finish cooking.
- Remove fish and divide between two plates, placing sea bass on top of mashed cauliflower. Stir lemon juice into butter in skillet, then spoon lemon butter sauce over the fish. Serve immediately.
Notes
- You can substitute or add other herbs such as dill, parsley, or tarragon, depending on your flavor preference.
- If you cannot find sea bass, substitute cod, sablefish, snapper, or halibut.
- Store leftover fish and mashed cauliflower separately in airtight containers, in the refrigerator for up to 3 days. Reheat fish and cauliflower separately before serving.
- You will not use all of the butter sauce when serving, but you need that much butter to poach the fish.