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Broiled Chilean Sea Bass with Lemon Garlic Butter

Broiled Chilean Sea Bass with Lemon Garlic Butter - recipe card
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This broiled Chilean sea bass is incredibly tender and flaky, with a golden-brown crust and a rich, buttery finish. The simple lemon garlic butter enhances the fish’s natural sweetness, making it an elegant yet effortless main course.

Ingredients

Scale
  • 4 Chilean sea bass fillets, 6 ounces each, skinless, patted dry
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 1 tablespoon unsalted butter, cut into 4 small pieces
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Position an oven rack 6 inches from the broiler element and preheat the broiler on high for at least 5 minutes. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
  2. Place the sea bass fillets on the prepared baking sheet, spacing them at least 1 inch apart. Brush each fillet evenly with the olive oil using a pastry brush, coating all sides to prevent sticking and promote browning.
  3. Season the tops of the fillets with the kosher salt and black pepper. Gently press the seasoning into the flesh so it adheres. If any fillets are uneven in thickness, fold thinner tail ends under to ensure even cooking.
  4. Broil the fish for 6 to 8 minutes, without turning, until the edges are golden brown and the flesh flakes easily when tested with a fork. The internal temperature should reach 140°F (60°C) for a moist, medium doneness—or 145°F (63°C) if you prefer well-done. Rotate the pan halfway through if your broiler heats unevenly.
  5. While the fish broils, melt the butter in a small saucepan over low heat. Add the minced garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Remove from heat and stir in the lemon juice. Keep warm.
  6. Once the fish is done, remove the baking sheet from the oven. Immediately place one small piece of the butter mixture on each fillet; the residual heat will melt it. Sprinkle the chopped parsley evenly over the top.
  7. Transfer the fillets to serving plates using a thin metal spatula. Drizzle any butter remaining on the baking sheet over the fish. Serve immediately with lemon wedges on the side for squeezing fresh acidity.
  8. For a crispier crust, after broiling, switch the oven to bake at 425°F (218°C) and cook an additional 1–2 minutes, watching closely to avoid overcooking.

Notes

Store leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, place fillets on a baking sheet in a 300°F (150°C) oven for 5–7 minutes, or microwave on low power in 30-second intervals until just warm. Do not overheat or the delicate fish will dry out. Cooked fish can be frozen for up to 1 month in a freezer-safe bag; thaw in the refrigerator overnight before reheating as above. For best results, season and broil fresh or fully thawed fish.

Nutrition

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