Pan Seared Sea Bass Fillets. Sea bass fillets take on a coat of Mediterranean spices. Perfectly seared in olive oil, then topped with a special garlic and bell pepper medley. It didn't take long for me to switch sides, deciding in favor of this easy pan seared sea bass recipe as a quick weeknight meal.

Your illustration shows fillets, but we get our sea bass from the fishmonger whole (cleaned and gutted). I removed the heads, only for esthetic and pan. Pan-seared Chilean sea bass is seared on the stove, finished in the oven and draped with a quick wine, butter, lemon, dill & caper sauce. You can Cook Pan Seared Sea Bass Fillets using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan Seared Sea Bass Fillets

Lets Go Prepare of Sea Bass Fillets.
Lets Go Prepare as needed of Chili lime southwest seasoning.
Lets Go Prepare as needed of Chopped green onions and parsley.
Lets Go Prepare of Olive oil and butter fir cooking.
Lets Go Prepare of My Chipotle Cream Sauce as needed, located in my profile.
It's of My.

These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time. For perfectly cooked fish, sear it on the stove top until it has a nice golden crust, then finish cooking it in the oven for a fillet that stays moist and flaky. Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy, sour sweet Vietnamese inspired sauce. Chilean Sea Bass recipes are the best.

Pan Seared Sea Bass Fillets instructions

Season fish with chili lime seasoning.
Heat oil and butter in a pan and cook about 3 mins on each side, depending on size of fish.
Serve drizzled with warmed chipotle cream sauce. Garnish with parsley and green onions.

Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, season the fillets with salt and place in the pan skin-side down. This recipe for pan-seared sea bass will show you how to cook sea bass fillets in a skillet. Sea bass fillets take on a coat of Mediterranean spices. Perfectly seared in olive oil, then topped.