Pan Seared Chilean Sea Bass with Caper Butter Sauce | Dorothy Lane Market
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    Pan Seared Chilean Sea Bass with Caper Butter Sauce

    PREP TIME 10 mins
    COOK TIME 20 mins
    SERVINGS 2
    Peggy Neary
    • POSTED Oct 3rd, 2023
    • BY Peggy Neary

    INGREDIENTS

    • 2 (5- to 6-oz) Chilean sea bass fillets
    • 1 tsp Kosher salt
    • 1 tsp freshly ground black pepper
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp unsalted butter

    For the Sauce

    • 2 Tbsp unsalted butter
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 2 Tbsp capers
    • 1 large clove garlic, minced
    • ½ tsp freshly ground black pepper
    • ½ tsp Kosher salt
    • ¼ tsp red pepper flakes
    • ¼ cup dry white wine
    • 1 tsp fresh lemon juice (or more to taste)
    • 1½ Tbsp fresh parsley, finely chopped

    INSTRUCTIONS

    1
    Blot the fish completely dry with a paper towel. Season both sides of filets with 1 tsp of kosher salt and 1 tsp of freshly ground pepper.
    2
    In a large nonstick skillet, heat 1 Tbsp olive oil and 1 Tbsp of butter over medium-high heat until shimmering. Place the fish filets in the skillet, skin-side down.
    3
    Cook the fish the skin is browned, about 4-5 minutes.
    4
    Turn and cook until the fish is just white throughout, about 4 minutes longer. Depending on thickness of sea bass, cooking time may vary slightly (Internal temperature 140°F).
    5
    For the sauce: In a small sauce pan melt 2 Tbsp of butter with 1 Tbsp of olive oil over medium-low heat.
    6
    Add the capers, minced garlic, 1/2 tsp of pepper, 1/4 tsp of salt, pepper flakes (if using) and cook, stirring constantly about 2 minutes.
    7
    Add wine and lemon juice and bring to a simmer. Simmer for about one minute.
    8
    Remove from heat and stir in the parsley.
    9
    Plate the fish filets and drizzle with sauce. Garnish with lemon zest. Wonderful with DLM Mashed Potatoes from Gourmet Takeaway.

    Reviews

    Average Rating:

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    Oct 9th 2023

    This recipe was amazing. I would definitely serve this to guests. The only modification is I would not use as much salt. I cut up grape tomatoes in halves and served them with the fish and ladled the sauce over them too. Delicious!

    - Ann

    Sep 24th 2025

    The recipe and the sea bass are spectacular, but I too would use less salt. Grape tomato addition sounds great.

    - Pat

    Sep 28th 2025

    Absolutely delicious! I made it just as written. I will definitely keep this recipe!

    - Kim

    Pan Seared Chilean Sea Bass with Caper Butter Sauce

    PREP TIME 10 mins
    COOK TIME 20 mins
    SERVINGS 2

    INGREDIENTS

    • 2 (5- to 6-oz) Chilean sea bass fillets
    • 1 tsp Kosher salt
    • 1 tsp freshly ground black pepper
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp unsalted butter

    For the Sauce

    • 2 Tbsp unsalted butter
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 2 Tbsp capers
    • 1 large clove garlic, minced
    • ½ tsp freshly ground black pepper
    • ½ tsp Kosher salt
    • ¼ tsp red pepper flakes
    • ¼ cup dry white wine
    • 1 tsp fresh lemon juice (or more to taste)
    • 1½ Tbsp fresh parsley, finely chopped

    INSTRUCTIONS

    1
    Blot the fish completely dry with a paper towel. Season both sides of filets with 1 tsp of kosher salt and 1 tsp of freshly ground pepper.
    2
    In a large nonstick skillet, heat 1 Tbsp olive oil and 1 Tbsp of butter over medium-high heat until shimmering. Place the fish filets in the skillet, skin-side down.
    3
    Cook the fish the skin is browned, about 4-5 minutes.
    4
    Turn and cook until the fish is just white throughout, about 4 minutes longer. Depending on thickness of sea bass, cooking time may vary slightly (Internal temperature 140°F).
    5
    For the sauce: In a small sauce pan melt 2 Tbsp of butter with 1 Tbsp of olive oil over medium-low heat.
    6
    Add the capers, minced garlic, 1/2 tsp of pepper, 1/4 tsp of salt, pepper flakes (if using) and cook, stirring constantly about 2 minutes.
    7
    Add wine and lemon juice and bring to a simmer. Simmer for about one minute.
    8
    Remove from heat and stir in the parsley.
    9
    Plate the fish filets and drizzle with sauce. Garnish with lemon zest. Wonderful with DLM Mashed Potatoes from Gourmet Takeaway.

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