Chilean Sea Bass with Lemon Caper Brown Butter Tips, FAQ & printable recipe

Tips for success

For the best crust, use a heavy cast iron skillet and let it heat for several minutes before adding the fish. The fish should sizzle loudly when it hits the pan. If it doesn't, the pan isn't hot enough. Also, resist the urge to flip the fish too soon; wait until the edges look golden and the fish releases easily.

To make the brown butter sauce foolproof, keep the heat at medium and watch for the milk solids to turn golden brown. The butter will foam, then the foam will subside, and you'll see brown specks. That's the moment to add the lemon and capers. If the butter gets too dark, it will taste bitter—start over if needed.

Variations

• Lemon-Herb Butter: Add 1 tablespoon of chopped fresh thyme or dill along with the parsley for an herby twist. The herbs will infuse the butter as it browns.
• Spicy Brown Butter: Add a pinch of red pepper flakes or a minced fresh chili to the butter when it starts to foam. The heat balances the richness of the fish.
• Garlic Brown Butter: Add 2 thinly sliced garlic cloves to the butter after it melts. Cook until golden and fragrant, then proceed with the lemon and capers.
• White Wine Deglaze: After searing the fish, remove it from the pan, add 1/4 cup dry white wine, and scrape up the browned bits. Then continue with the butter, lemon, and capers.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish.

Freezer

Cooked sea bass can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat frozen or refrigerated sea bass, place in a covered skillet over low heat with a splash of broth or water.

Leftover sea bass can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a skillet over low heat with a splash of water or broth, cover, and warm gently until heated through.

Avoid microwaving, as it can dry out the fish. The sauce may separate slightly upon reheating, but it will still be delicious.

The lemon wheels, parsley, and grated Asiago can be prepared up to a day in advance and stored in separate airtight containers in the refrigerator.

The fish can be seasoned up to 1 hour before cooking, but do not add salt too far in advance, as it can draw out moisture. The brown butter sauce is best made fresh, but you can make it ahead and reheat gently.

Serving ideas

Serve the sea bass immediately after cooking, with the brown butter sauce spooned over the top. The lemon wheels and capers are meant to be eaten, so encourage guests to enjoy them.

A side of crusty bread is perfect for soaking up the extra sauce. This dish pairs well with roasted asparagus, sautéed spinach, or a light green salad.

For a complete meal, serve the fish over creamy polenta, mashed potatoes, or a bed of rice. The sauce will pool around the base, adding flavor to the sides.

A crisp white wine like Sauvignon Blanc or Chardonnay complements the richness of the fish and butter. Garnish with extra parsley and a sprinkle of flaky sea salt if desired.

Frequently asked questions

Recipe card

Chilean Sea Bass with Lemon Caper Brown Butter

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 large lemon, sliced into wheels
• 1/4 cup fresh parsley, chopped
• 2 oz aged Asiago cheese, grated
• 4 Chilean sea bass fillets (6 oz each)
• kosher salt to taste
• black pepper to taste
• 4 tbsp unsalted butter
• 2 tbsp capers, drained

Instructions

1. Slice the lemon into thin wheels, about 1/4-inch thick. Chop the parsley leaves finely. Grate the aged Asiago cheese on the large holes of a box grater to create fine curls. Set each aside separately.
2. Pat the sea bass fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
3. Heat a cast iron skillet over medium-high heat until hot. Add a splash of oil (or a small pat of butter) and place the fillets skin-side down (if skin-on) or presentation-side down. Sear without moving until a deep golden crust forms, about 3–4 minutes. Flip and cook for another 2–3 minutes until the fish is opaque and flakes easily.
4. Reduce the heat to medium. Add the butter to the skillet. As it melts, swirl the pan. Add the lemon wheels and capers. Let the butter foam and turn golden brown, about 2–3 minutes. The lemon will soften and the capers will crisp slightly.
5. Spoon the hot lemon caper brown butter over the fillets repeatedly for about 1 minute, so the fish absorbs the sauce. The fillets should be fully cooked and flaky.
6. Remove the skillet from the heat. Sprinkle the chopped parsley and grated Asiago over the fish. Serve immediately, spooning extra brown butter and lemon wheels over each fillet.

Contains: fish, milk

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

3 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.