Pan Seared Chilean Sea Bass


This simple pan seared Chilean Sea Bass comes out perfectly flaky every time with a light and fresh taste!


1 lb fresh wild caught Chilean Sea Bass

1 tablespoon olive oil

Sea salt

1/2 fresh lemon


Take sea bass out of refrigerator for about 5-10 minutes prior to cooking and generously season both sides of fish with sea salt. Heat olive oil in a pan over medium heat and then add fish skin facing up. Pan sear fish until it is opaque and golden brown, then turn onto skin side for remainder of cooking, about 3 minutes. Remove from pan and squeeze fresh lemon over sea bass before serving.



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1 Comment

  • Bob A March 8, 2016 at 5:08 pm

    Wow I can almost taste it


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