Chilean Sea Bass

Unveil this simple, yet decadent Chilean Sea Bass. You won’t be able to resist the buttery and rich flavors in every bite.

Almost 15 years later, I distinctly remember the first time I tasted Chilean sea bass. I was on a dinner date with my now-husband at a very fancy French restaurant. We were celebrating an anniversary, so we decided to go “all out” on appetizers and entrées. By the time we finished our appetizer course, I was pretty full. I even contemplated canceling my entrée order, but I’m so glad I didn’t! Out came a glistening, perfectly seared fillet of Chilean sea bass with a side of couscous and roasted broccolini. 

Despite trying (and loving) almost every fish that’s in the grocery store, Chilean sea bass was one that I hadn’t ever purchased or prepared. That’s precisely why I was so excited to see it on the menu. That first bite was legendary. The fish was so delicate but also felt incredibly rich. It was prepared in a simple sauce with minimal seasoning, which led me to believe that the fish itself is the star.

When I got home, I decided it was time to try to recreate the meal. But first, I did some research. I was very surprised to learn that Chilean sea bass was not exclusively native to Chile, and it actually isn’t even a true bass! It’s more accurately referred to as Patagonian toothfish, but that doesn’t sound as delicious, does it?

Now, it was time to cook. When I found this recipe, I knew it would match what I had at the restaurant. It replicated the simple flavors with butter, garlic, and lemon. While I only prepare it at home for special occasions, I do like to play around with different recipes. Chilean sea bass can be pan-seared, steamed, baked, or grilled. It also goes well with many different types of sauces and seasonings, although this simple recipe is my favorite. I encourage you to try it out! Hopefully, you’ll be left with a memory as rich as the one I have from my anniversary. 

What are some unique ways of flavoring Chilean sea bass?

I recommend trying this recipe first, as the garlic crisps up in the pan and tastes absolutely amazing with butter and lemon. Second to this preparation, my favorite version is a miso-marinated recipe. It does involve some legwork in advance, so you won’t be able to make it as a quick weekday dinner. You’ll want to marinate the fish in white miso paste, sake, mirin, and sugar for one to two days before cooking. Then, you’ll quickly broil the fillet before enjoying it. It is a very sweet version, but I find that it brings an entirely new depth to the dish.

If Japanese-inspired cuisine isn’t your preference, there’s a delicious Thai version with coconut curry sauce that is sure to leave your mouth watering. It involves pan-searing the sea bass with the skin down to really crisp it up. Then, serve it over a bed of jasmine rice. The sauce is a combination of coconut milk, lemongrass, ginger, and lime leaves. You’ll end up with a spicy and sweet curry that won’t overpower the fish.

Serving suggestions

Chilean sea bass is such a versatile fish that it will go well with just about anything. I like to start off dinner with a Healthy Mediterranean Couscous Salad as the red onion, tomato, and feta add a fresh accent to the fish. You could also try starting with this Pomegranate-Persimmon Salad, which is colorful, creamy, and crunchy all in one.

Once it’s time for the entrée, I recommend pairing Chilean sea bass with both veggies and potatoes. I enjoy adding some color to my plate with these recipes for Sautéed Broccolini and Green Beans with Almonds. Both pair exceptionally well with the fish because of their neutral flavors. You also can’t go wrong with these Healthy Mashed Potatoes, which are super satisfying.

Recipe