Sauteed Chilean Sea Bass Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - All purpose flour, Season with salt and pepper
  • 2 pounds - Sea Bass filets
  • 2 tablespoons - Butter
  • 2 tablespoons - Olive Oil, Combine oil and butter
  • 1 cups - Dry White Wine
  • 1 tablespoons - Butter softened, This is an additional tablespoon
  • 2 tablespoons - Capers, Drained
  • Directions:

    Preheat oven to 200 degrees.

    Place flour for dredging in a shallow bowl.

    Coat each fillet with seasoned flour and shake off excess.

    Heat a large nonstick skillet over medium heat for 3 to 4 minutes.

    Add butter/olive oil combination. Add the fillets, without crowding.

    Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side.

    Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.

    Deglaze the pan with white wine.

    Cook, stirring over high heat until reduced by about one-third.

    Stir in remaining butter and drained capers.

    Plate fish and drizzle sauce around each fillet.

    Plate fish and drizzle sauce around each fillet.

    Main Ingredient:

    Sea Bass or Branzino

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 12 min


    Serve with rice or pasta and a salad or roasted veggies. Delicious!

    If you’d rather not use flour, you can pan sear the fish.


    Aunt Caren

    Posted By:


    Posted On:

    June 24, 2018

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