Pan Fried Chilean Seabass

Crispy Pan Fried Seabass delivers buttery Chilean sea bass with crisp skin, paired with a tomato artichoke white bean sauce for a refined yet easy seafood dinner.

5 from 1 vote

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Course: Al La Carte, Dinner

Cuisine: 30 Minute Dinner, American, Healthy, Mediterranean

Keyword: Chilean Sea Bass Recipes, How to cook chilean sea bass, pan fried chilean sea bass, sauces for fish, tomato artichoke bean sauce

Prep Time: 10

Total Time: 30

Servings: Servings

Calories: 765kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the Fish

32 ounces chilean sea bass four 8-ounces portions skin on
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3-4 tablespoons avocado oil

For the Sauce

3 tablespoons extra virgin olive oil
1 large shallot peeled and sliced
1 tablespoons freshly grated garlic
1 tablespoons fresh thyme leaves
1/2 teaspoon red pepper flakes OPTIONAL
8-10 ounces marinated artichokes with 1/4 cups of the pickled juice
3 tablespoons capers
10 - 12 ounces grape or cherry tomatoes
15 ounces cannellini white beans rinsed thoroughly
1/4 - 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 lemon zested and juiced

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Instructions

Season and Cook the fish

Rinse and dry the fish thoroughly. Using a sharp knife score the fish skin, being careful not to cut into the flesh.
32 ounces chilean sea bass
Season the chilean sea bass all over with the salt and black pepper
1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
Heat the avocado oil in a stainless steal skillet. If needed, add enough oil to thinly cover the bottom of the skillet. Use medium heat.
3-4 tablespoons avocado oil
Once the oil starts to shimmer, carefully place the seasoned chilean sea bass, skin side down.
Note: Don't over crowd the pan. May need to cook in two batches depending on the size of the pan.
Let the fish cook skin side down for 4 to 6 minutes. The skin should easily release when it's ready to flip.
Note: Don't rush to flip the fish before the skin releases naturally from the pan. If it's sticking, it's not ready to flip.
Once the fish flips, cook for 2-3 minutes until the fish is cooked through. Remove the fish and serve with the below tomato artichoke bean sauce and a bed of sautéed spinach if desired.
1 teaspoon freshly ground black pepper

Simultaneously make the tomato, artichoke, bean sauce

In an everyday pan, heat the olive oil. Use medium flame
3 tablespoons extra virgin olive oil
Add the shallots. Sauté 2 to 3 minutes until translucent and fragrant.
1 large shallot
Add the garlic, thyme, lemon zest and red pepper flakes. Mix and cook 30 to 60 seconds.
1 tablespoons freshly grated garlic, 1 tablespoons fresh thyme leaves, 1/2 teaspoon red pepper flakes, 1 lemon
Add in the artichokes with the juices, capers, and tomatoes. Season with a couple pinches of the salt and black pepper. Mix and cook 4 to 5 minutes
8-10 ounces marinated artichokes, 3 tablespoons capers, 10 - 12 ounces grape or cherry tomatoes
Add the beans, and the remaining salt and freshly ground black pepper. Mix and cook 3 to 4 minutes. Mix in the lemon juice. Turn off the flame and serve the sauce with the chilean sea bass. Enjoy.
15 ounces cannellini white beans, 1/4 - 1/2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, 1 lemon

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