Chilean Sea Bass with Lemon Sauce, Chilean Sea Bass recipe

Chilean Sea Bass in Lemon Sauce – Recipe

  • Author: Patty Woodland
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Pan Fry
  • Cuisine: American


A tart sauce on rich, Chilean Sea Bass



  • 2 6oz Chilean sea bass fillets
  • 1/4 cup panko bread crumbs
  • zest of one lemon
  • 1 tsp thyme
  • 1tsp salt
  • juice of one lemon
  • 3 TBS honey
  • 1 TBS bourbon (opt)
  • 1/4 tsp freshly ground pepper
  • I TBS olive oil
  • Additional salt and pepper as needed


  1. Preheat oven to 350° (I had been using it to roast the Brussels sprouts so if you are making a side vegetable you might want to consider roasting it to make the best use of energy)
  2. Mix together the panko, salt, lemon zest and thyme.
  3. Press the sea bass fillets into the panko mixture and coat well on both sides.
  4. Heat the canola oil in a small oven proof saute pan over med. high heat.
  5. When the oil is hot add the fish and cook for 2 – 3 minutes until the crumbs are nicely browned.
  6. Carefully turn the fish over and do the same on the other side.
  7. Place the pan in the oven and finish cooking fish – about 10 – 15 minutes depending on the thickness of your fillets.
  8. While the fish is in the oven make the sauce; add the lemon juice, honey and bourbon if using to a small sauce pan. Add the black pepper. Cook until reduced by about half. It is not a very thick sauce. Set aside.
  9. Remove the fish from the oven REMEMBERING AT ALL TIMES THAT THE PAN IS VERY HOT
  10. Serve the fish with as much sauce as you like spooned over top. If you prefer a less tart sauce add more honey.

Keywords: Chilean Sea Bass Recipe, Chilean Sea Bass, lemon sauce

This site uses cookies to collect and store information about your computer. more information

The cookie settings on this site is to "allow cookies." You can read about our Privacy Policy for more information.