Pan Seared Chilean Sea Bass | Learn How to Cook This Easy & Delicious Recipe

Most people find it daunting to cook seafood, however, Patagonia Toothfish, more commonly referred to as Chilean Sea Bass is a beautiful and delicious white fish that is quite easy to cook. This sea bass recipe will leave you wanting more. When it comes to any sea bass recipe skillet dish, most people fear over or under cooking their sea bass, but for a perfect pan seared sea bass you just need four minutes each side. Sea Bass is incredible on it's own, but to truly appreciate it, a pan seared chilean sea bass is the route to go!

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[ashleyrenee]

Hey your thumbnail pic is my stepdad's sea bass from his restaurant!!! It's Loukinens on 4th, if you or anyone watching finds themself in Illinois check them out!!

[VallornDeathblade]

Adding flour to a sauce is not a roux, you need to cook that flour in fat before it's a roux. Try using all the amazing fond and oil you have in your pan from searing the fish to cook the flour, then add your reduced white wine, lemon juice, etc. It'll make for a much better sauce.

[dwightlooi]

Jeez... you put RAW FLOUR into your liquids? That's not roux, that's just RAW FLOUR that tastes like uncooked batter!
Try frying the flour in some butter or oil first, then adding your wine and stock into the roux. If not, use a little corn starch solution. If you start the sauce cold you can just add it in, if the sauce is already hot dissolve it in room temperature water first.

[NN-wucy]

How much heat on the cast iron? Med/high?

[rejphotography]

Good stuff. Loved the guidance on preparing the sauce. I added cappers to ours (also sautéed the flour in some ghee before adding to the wine and stock).

I do recommend not using canola though. It just isn’t the healthiest of oils. Avocado oil has a high smoke point, or clarified ghee has one of the highest smoke points. We used ghee and it added an extra hit of buttery goodness.

[ClaudiaSilva-julx]

Thank you so much for this recipe! I tried it today and it was amazing ! It was the best Chilean bass recipe ! Even better than a the one at a restaurant ! I recommend It a 100% and the sauce was delicious and in point !

[martaw]

Tried your recipe today, and it turned out perfect. The sea bass was fantastic, I managed to cook it to perfection. I’ve eaten this fish at fancy restaurants and none of them compared. My teenage son and husband both raved about our dinner, the sauce turned out great too. Chardonnay from Spain did the trick.

[Pinkrosepetals]

How many minutes for each side to be seared?

[mytb]

If I could just jump into this video! His is my FAVORITE fish but I’ve never tried to cook it because 1) it’s not easy to find and 2) it’s expensive! I’m going to try it since your video details the process perfectly.

[charlesrogers]

When making the sauce
Why didn't you make the roux first with butter/flourThen add wine to reduce??

[gigolo]

Namastey !! mouth watering ....Bravo...

[batman]

Looks great man, very informative, great instructions, making this now.

[wjrroberts]

Cut to the chase, I just want to know how to beautiful pan seared finish.

[turbos]

I did not go with the White wine butter sauce but with a Hollandaise sauce the gave it a foux lobster taste amazing.

[Everythingfreshandsassy]

I can’t find fresh orange roughy anywhere. Is this as good as orange roughy?

[agentlemind]

is there any other type of oil to use beside a vegetable oil.? All veg oil causes an inflammatory response in my body. How about coconut or avocado oil?

[vwgti]

to make a roux, you cook flour in a fat (butter) traditionally!

[TT-dxnc]

how many minutes each side of the sea bass

[BeingBrandy]

Looks delicious! Going to give it a try. Thanks!

[greynol]

That is not a roux... you have to cook the flour in a fat first before adding it in. The way you’ve made it will leave some of the raw flour taste in and forgo the wonderful nuttiness an actual roux would add.