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Crispy Pan-Seared Chilean Sea Bass Recipe with Easy Vanilla Butter Sauce

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A quick and elegant recipe featuring crispy skin Chilean sea bass fillets served with a subtly sweet vanilla butter sauce that balances buttery richness with a hint of vanilla and lemon.

Ingredients

Scale
  • 2 Chilean sea bass fillets (6–8 oz each, skin-on preferred)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Pat the Chilean sea bass fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
  2. Heat a cast-iron or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to shimmer but not smoke, about 2 minutes.
  3. Place the fillets skin-side down carefully in the hot skillet. Press down gently with a spatula for about 10 seconds to prevent curling. Cook without moving for 4-5 minutes until the skin is golden and crisp.
  4. Carefully flip the fillets using tongs or a fish spatula. Cook the flesh side for another 3-4 minutes until the fish flakes easily with a fork but still looks moist. The internal temperature should reach about 130°F (54°C).
  5. While the fish cooks, melt 4 tablespoons of unsalted butter in a small saucepan over low heat. Add minced garlic and cook gently until fragrant, about 1 minute. Remove from heat and whisk in 1 teaspoon of pure vanilla extract and 1 tablespoon of fresh lemon juice. Stir until combined.
  6. Transfer the sea bass to warm plates, spoon the warm vanilla butter sauce over each fillet, and sprinkle with chopped fresh parsley if using. Serve immediately.

Notes

Patting the fish dry and resting it uncovered in the fridge for 15-20 minutes before cooking helps achieve crispy skin. Use moderate medium-high heat to avoid burning the skin. Press fillets gently when placing skin-side down to prevent curling. Add vanilla extract off the heat to preserve its aroma. If fish sticks to the pan, wait another 30 seconds before flipping.

Nutrition

Keywords: Chilean sea bass, pan-seared fish, vanilla butter sauce, seafood recipe, quick dinner, crispy skin fish, easy seafood recipe

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