Seared Chilean Sea Bass with Lemon Butter Caper Sauce

This Seared Chilean Sea Bass with Lemon Caper Sauce is a restaurant-worthy dish that’s surprisingly easy to make at home. With its crispy, golden skin, tender, flaky texture, and a bright, buttery sauce, it’s perfect for special occasions, date nights, or an elegant weeknight meal that feels indulgent yet effortless.

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Course: Main Dish

Cuisine: American

Keyword: date night recipe, elegant main course, fine dining recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 158kcal

Author: Jennifer Locklin

Equipment

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Ingredients

For the Sea Bass

6 (6-ounce) fillets Chilean Sea Bass skin on
2 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

For the Lemon Caper Sauce

1 cup dry white wine
2 tablespoons capers drained
2 tablespoons fresh lemon juice from ½ large lemon
¼ cup unsalted butter cold
½ teaspoon kosher salt
¼ teaspoon black pepper

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Instructions

Preheat Oven

Preheat your oven to 200°F. This will keep the fish warm while preparing the sauce.

Sear the Sea Bass

Heat a large nonstick skillet over medium heat for 3 to 4 minutes.
Add the butter and olive oil to the skillet, allowing them to melt and combine.
Season the fillets with salt and pepper.
Place the fillets skin-side down into the skillet without overcrowding.
Increase the heat to high and sauté the fillets, shaking the pan occasionally, until the skin is nicely browned (about 3 minutes).
Flip the fillets and brown the other side.
Transfer the cooked fish to a plate and place it in the preheated oven to keep warm.
Repeat the process for any remaining fillets.

Prepare the Lemon Caper Sauce

Deglaze the skillet by adding the white wine. Stir over high heat, scraping up any browned bits from the pan, and reduce the liquid by about one-third.
Add the lemon juice and capers, stirring to combine.
Remove the skillet from heat and whisk in the cold butter one piece at a time until the sauce is smooth and glossy.

Serve

Plate each fillet and drizzle the sauce around each one, ensuring an even distribution of capers for garnish.

Notes

Substitutions

Chilean Sea Bass: Substitute with halibut, cod, or another firm white fish if desired.
Dry White Wine: Replace with chicken broth or vegetable stock for an alcohol-free version.
Butter: Use ghee or a plant-based butter alternative for dietary restrictions.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.