Chilean Sea Bass with Lemon Butter Caper Sauce

This Chilean Sea Bass recipe brings elegance to the holiday table — buttery, flaky fish with a silky lemon-caper sauce that tastes like fine dining. It’s light, refined, and a beautiful contrast to heavier winter dishes.

Recipe Details

Total Time: 30 minutes
Serves: 4 people
Difficulty: Easy

Ingredients

• 4 Better Than a Bistro Chilean Sea Bass fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

• Prepare the Fish: Pat fillets dry and season both sides with salt and pepper.
• Sear: Heat olive oil in a skillet over medium-high heat. Sear fish 3–4 minutes per side until golden and flaky. Remove and set aside.
• Make the Sauce: In the same pan, melt butter. Add garlic and cook 30 seconds, then stir in lemon juice and capers. Simmer 1 minute.
• Finish: Return fish to the pan and spoon sauce over the fillets for 1–2 minutes.
• Serve: Garnish with chopped parsley and serve immediately.

Serving Suggestions

Wine Pairing: Sauvignon Blanc or Chardonnay
Side Dishes: Roasted asparagus or wild rice pilaf with almonds