Pan-Seared Chilean Sea Bass with Citrus Beurre Blanc

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luxurious pan-seared Chilean sea bass finished with a tangy citrus beurre blanc sauce, ideal for an elegant dinner. This French-inspired seafood recipe, ready in about 25 minutes, pairs Chilean sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 French cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 Chilean sea bass fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat. Add the fillets skin-side down and cook for 5-6 minutes until the skin is crisp and golden. Flip and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove fillets and keep warm.
  3. Step 3: In the same skillet, add 2 tbsp finely minced shallots and sauté over medium heat for 2 minutes until softened and fragrant.
  4. Step 4: Pour in 1/4 cup dry white wine and simmer until reduced by half, about 3 minutes.
  5. Step 5: Stir in 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, and 2 tbsp heavy cream. Slowly whisk in the remaining 4 tbsp unsalted butter in small pieces, stirring constantly until the sauce is smooth and slightly thickened.
  6. Step 6: Season the sauce with salt to taste and stir in 1 tbsp chopped fresh parsley.
  7. Step 7: Spoon the citrus beurre blanc over the sea bass fillets and serve immediately with steamed vegetables or rice.

Related recipes