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    Allianna's Kitchen » Recipes » Fish

    Published: Feb 11, 2024 · Modified: May 14, 2024 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    Pan Seared Chilean Sea Bass In Lemon Caper Sauce

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    This Pan Seared Chilean Sea Bass makes for the most perfect in house date night meal. It is super quick, easy and flavorful. The buttery flavor of this sea bass combined with the caper ghee shallot sauce is so delicious and it only takes 15 minutes to make. This recipe is by far one of my favorite fish recipes.

    Pan seared chilean sea bass with lemon caper sauce on a bed of greens with a garnish of fresh lemon.

    This recipe is decadent and full of flavor. Sea bass is a luxurious cut of fish and will melt in your mouth if cooked properly. These sea bass fillets are quick cooking, flaky, and paired with this sauce it makes for the perfect combination.

    Seafood is a routine part of my meal planning especially with the benefit of low cook times. Some of my favorite seafood recipes are: dairy free tuna noodle casserole, easy frozen salmon in the air fryer, easy frozen cod in the air fryer, pan seared sea bass with tropical pico de gallo, Gluten Free Salmon Cakes, Gluten Free Fish and Chips, and dairy free lobster bisque. This recipe also really pairs well with my simple Blanched Broccoli recipe on my blog.

    Jump to:
    • Why You Will Love This Recipe
    • Pan Seared Chilean Sea Bass Ingredients
    • Substitutions and Variations
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Seafood Recipes You Will Love
    • Are you interested in a guide of my go to healthy alternatives?
    • Pan Seared Chilean Sea Bass In Lemon Caper Sauce

    Why You Will Love This Recipe

    • It is so simple! This recipe has only 6 ingredients but brings this flaky fish so much flavor!
    • In less than 15 minutes, you can have a delicious meal that is sure to impress whomever gets to enjoy it.
    • This recipe is naturally gluten free, dairy free, paleo, soy free, nut free, and refined sugar free.
    • This pan seared chilean sea bass would pair perfect with my lemon garlic asparagus.
    • Kids can enjoy this recipe as well since sea bass does not have an overly fishy taste.
    • Even though this dish is simple, the sea bass still makes this luxurious enough for a date night treat.

    Pan Seared Chilean Sea Bass Ingredients

    Pan seared chilean sea bass ingredients in small glass bowls.
    • Sea bass-Roughly 6 ounces each. Keep in mind that sea bass contains a lot of bones, especially if you are buying it in the filet form. With that said, I have found that I can usually get 1-1.5 servings from a filet that has the bones in it. If you need help removing the bones, I found this video to be extremely helpful. 
    • Capers-You can totally skip this if you are not a caper fan, but in my opinion this is the best part! 
    • Lemon juice-Sea bass and lemon is one of my favorite combos.
    • Ghee-Ghee is a great alternative for butter. I love ghee! It is naturally dairy free too because all of the milk proteins are removed. You can buy it in the store or make your own with this recipe HERE. 
    • Shallots-Shallots are a member of the onion family. They can really spice a dish up.
    • Fresh chives-To garnish.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • This recipe pairs well with any fresh herbs. If you don’t have fresh chives, fresh parsley would make a great substitution.
    • If you would like additional flavor, a small amount of fresh minced garlic would be a great addition to this sauce.
    • This dish would work well with garnishes of fresh herbs, lemon zest, lemon slices, and more.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turns out in the comments below!

    Step by Step Instructions

    Fresh scallions cooking in a pan with melted ghee.

    Photo 1: First, start by patting dry your sea bass with a paper towel. Add your ghee to a non stick skillet over medium heat to medium high heat, depending on pan type, then add the shallots and sauté for 2 minutes.

    Pan seared chilean sea bass in a skillet with lemon caper sauce.

    Photo 2: Once the 2 minutes is completed, add the sea bass to your pan and cook on the first side for 5 minutes. Once those 5 minutes are up, flip the sea bass and add the capers and lemon juice to your skillet. You will then cook for an additional 5 minutes. Once cooked, remove the sea bass from the skillet and pour your sauce from the bottom of the pan over top and garnish with fresh chives and lemon slices.

    Expert Tips

    • Tip # 1: I like to make sure to purchase sea bass at my grocery store that has the skin and bones removed and pre portioned. This will make cooking and preparation easier.
    • Tip # 2: Make sure not to frequently flip or move your sea bass once you place it in your pan. This will ensure that you get a nice sear and crust on each side of the sea bass.
    • Tip # 3: Capers are kept in fluid in their jars. I prefer to drain the liquid before measuring so the salty liquid does not get added to the sauce mixture. You can season with a small amount of black pepper on each side before placing into your large skillet.

    Recipe FAQs

    How do I reheat this dish?

    You can. Preheat the oven to 300 and bake for 5-10 minutes until warm throughout. 

    What should I serve with this dish?

    I like serving this chilean sea bass recipe with sautéed spinach in ghee and garlic. You can also serve it with: whole30 mashed potatoes, mini garlic potatoes, Roasted Leeks, or lemon garlic asparagus.

    How should I store the leftovers?

    I recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days.

    Should I season the fish before cooking?

    The capers will give the sauce a saltiness. Since you will already be getting salt from the sauce, I do not recommend seasoning the sea bass with any sea salt or kosher salt prior to cooking.

    What kind of pan do you recommend?

    You can use any pan you prefer. I like to use my Always Pan or a cast iron skillet so the sea bass can get a nice sear.

    Is the cooking time in the instructions consistent?

    No, cooking time can vary depending on the thickness of the sea bass filet. The thicker fillet will take more time to reach the proper internal cooking temperature. The most important note is that sea bass should be cooked to an internal temperature of 140 degrees F.

    Pan seared chilean sea bass with lemon caper sauce on a bed of greens and garnished with chopped fresh green chives and lemon slices.

    Other Seafood Recipes You Will Love

    • thai shrimp soup 1 scaled
      Thai Shrimp Soup
    • whole30 salmon cakes 3 scaled
      Gluten Free Salmon Cakes
    • buffalo shrimp tacos 1 scaled
      Buffalo Shrimp Tacos
    • halibut fish tacos on a pale blue plate
      Halibut Fish Tacos

    Are you interested in a guide of my go to healthy alternatives?

    Download your FREE guide below

    download here
    sea bass on a plate overhead shot

    Pan Seared Chilean Sea Bass In Lemon Caper Sauce

    Course Main Course, Meals
    Cuisine American
    Diet Gluten Free
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 2 servings
    Author Allianna Moximchalk
    306kcal
    Cost $30
    Print Recipe Pin Recipe

    Equipment

    • Non stick, non toxic pan.

    Ingredients

    • 2 portions sea bass I like to buy mine pre-portioned. Keep in mind sea bass has a lot of bones in it, so if you buy a pound filet you may only get 8 or so ounces from it.
    • 1/4 cup shallots diced
    • 1 lemon juiced
    • 4 tbsp ghee
    • 1 tbsp fresh chives
    • 1/4 cup capers

    Instructions

    • Pat dry the sea bass with a paper towel. Add the ghee to the pan on medium heat, then add the shallots and sauté for 2 minutes. Once the two minutes is up, add the sea bass to the pan for 5 minutes. Once the 5 minutes is up, add the capers and lemon and flip the sea bass to cook for an additional 5 more minutes. Once the total of 10 minutes is up, remove the sea bass from the pan and pour the ghee sauce in the bottom of the pan over top. Top off with fresh chives.

    Notes

    Storage: This recipe can be stored in the refrigerator for up to 3 days in an airtight container.
    Nutrition: The nutrition for this recipe is an estimate and the calories count is not guaranteed.  It is based on 2 servings. 
    Servings: This recipe should yield 2 servings. 
    Quick and easy date night recipe that you can have on the table in less than 15 minutes.
    Serving: 1serving | Calories: 306kcal | Carbohydrates: 11g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 612mg | Potassium: 189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Fish Recipes

    • whole30 crab cakes on a black plate with aioli dipping sauce green herb garnish and a lemon wedge
      Easy Keto Crab Cakes
    • Close up photo of breaded fish on a plate with ketchup, french fries, lemon halves and fresh herbs.
      Easy Gluten Free Fish and Chips Recipe
    • Air fried salmon filets on a white platter with freshly cracked pepper on top and a fork on the side.
      Easy Frozen Salmon In Air Fryer
    • dairy free lobster bisque in a bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.
      Dairy Free Lobster Bisque

    Reader Interactions

    Comments

    1. Lori says

      February 11, 2022 at 1:33 pm

      5 stars
      This is so delicious and really flavorful!! This is a staple in our home

      Reply
      • Allianna Moximchalk says

        February 11, 2022 at 1:37 pm

        Thanks for your review!

        Reply
    2. Whitney Davis says

      October 22, 2021 at 4:30 pm

      5 stars
      Made this last night! It was delicious. Served it with roasted tri-color radishes in duck fat and wilted garlic spinach. Yummy!

      Reply
      • Allianna Moximchalk says

        October 22, 2021 at 8:14 pm

        That sounds amazing! Thanks for making!

        Reply
    5 from 2 votes

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