Seared Chilean Sea Bass with Citrus and Herb Salsa Verde

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 developed and reviewed.

Tender Chilean sea bass pan-seared to a golden crust, topped with a bright salsa verde combining fresh herbs and citrus for a refreshing finish. This Latin American recipe, ready in about 25 minutes, pairs Chilean sea bass fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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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 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from heat and keep warm.
  4. Step 4: For the salsa verde, finely chop 1/2 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, and 2 tbsp rinsed capers. In a bowl, combine these with 1 tsp lemon zest, 1 tsp orange zest, 2 tbsp lemon juice, 2 tbsp orange juice, 1 minced garlic clove, 1/8 tsp red pepper flakes, and 3 tbsp extra virgin olive oil. Stir until combined.
  5. Step 5: Spoon the citrus herb salsa verde generously over each sea bass fillet before serving to add a bright, aromatic contrast.

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