chilean sea bass with lemon butter sauce

cooking my way through the seafood counter episode 14 (exclusive recipe)

Iiiiii’m cooking my way through the seafood counter, this is episode 14 (!!!) & we are cooking with chilean sea bass. I was very generously sent an entire side of chilean sea bass, which is a rather expensive fish. So I descaled it and cut it into about 14 portions.

While doing this, I realized I’ve never cooked with chilean sea bass before. In fact, I may not have ever even eaten it! So, the first piece had to be a classic — crispy skin, seared in a pan, with a lemon butter pan sauce. And it was deeeeelicious.

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If you’re able to grab some chilean sea bass, thats fantastic. However, since it is expensive, this method/recipe would also work well with fish like cod or halibut, or even some Atlantic salmon! CSB has an oily/fatty texture, which makes it taste so good. So other fish with flaky and fatty flesh will work well.

beyond the paywall: below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 1 plate

watch the video of this recipe!