Pan-Seared Chilean Sea Bass with Lemon-Caper Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and buttery Chilean sea bass pan-seared to a golden crust, finished with a bright and tangy lemon-caper butter sauce. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs (6 oz each) 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 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 Chilean sea bass fillets (6 oz each) and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the fish from the skillet and set aside, tented with foil to keep warm.
  5. Step 5: Lower the heat to medium and add 4 tbsp unsalted butter and 2 minced garlic cloves to the skillet. Cook for 1 minute until fragrant and butter is melted.
  6. Step 6: Stir in 3 tbsp lemon juice and 2 tbsp drained capers, cooking for another 30 seconds until the sauce thickens slightly.
  7. Step 7: Spoon the lemon-caper butter over the fish and garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Seared Chilean Sea Bass with Lemon-Caper Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chilean Sea Bass with Lemon-Caper Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chilean Sea Bass with Lemon-Caper Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chilean Sea Bass with Lemon-Caper Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chilean Sea Bass with Lemon-Caper Butter?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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