Cast Iron

Chilean Sea Bass w/ Fresh Herbs & Sauteed Garlic

June 15, 2015
3 Ratings
  • Serves 2
Author Notes

Seared Chilean Sea Bass w/ Rosemary, Thyme, Garlic & a Hint of Lemon —Jenn Whaley Hillier

What You'll Need
  • 12 ounces Chilean Sea Bass (preferably 2 six-ounce fillets)
  • 1 tablespoon Minced garlic (roughly 3 cloves)
  • 1 tablespoon Fresh rosemary, minced
  • 1 tablespoon Fresh Thyme, minced
  • 2 tablespoons butter
  • half lemon, juice
  • 2 tablespoons coconut oil
  • kosher salt and pepper
  1. Season Chilean Sea Bass with a pinch of kosher salt and pepper
  2. Heat coconut oil in cast iron skillet over medium-high heat
  3. Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
  4. Let sear for 1 minute until seared edge is nice and crisp
  5. Flip over, so the chilean sea bass is skin side down and sear skin
  6. Turn heat down to medium / medium-low temperature, tent fish with tin foil and continue to cook until cooked thru
  7. Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
  8. Carefully, plate Chilean Sea Bass on serving plate. With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce
  9. Enjoy!

See what other Food52ers are saying.

  • Jack Ramsey
    Jack Ramsey
  • DebinLA

2 Reviews

Jack R. February 3, 2024
Made as was instructed in a cast iron skillet on my gas grill.
Added a bit of time due to Sea Bass thickness. But the coconut oil, herb mixture was right on the mark. Served with bourbon, brown sugar baked sweet potatoes. A bit of Cab, perfect!
DebinLA August 8, 2023
What a great & simple recipe. I substituted olive oil for butter (which I'm sure would be even more amazing) at the insistence of my internist--a pat here, a tablespoon there seems to add up, in my case, to clogged arties (: Still delicious and fast. Next time I'll cut down the size of my pinches of kosher salt--still getting the hang of that. I re-used the fish pan to saute some fresh spinach I had in the fridge--just added a little more coconut oil and 1/2 chopped shallot (since I had one; usually I mince a couple of garlic cloves). What a quick, yummy, healthy & filling meal!!