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Ruth’s Chris Chilean Sea Bass Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 380 kcal

Ingredients
  

  • 4 Chilean sea bass fillets about 6 oz each
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter melted
  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 1 tbsp fresh parsley chopped
  • Salt & freshly ground black pepper to taste
  • Lemon wedges for serving
  • Optional White wine sauce or beurre blanc for drizzling

Instructions
 

  • Prepare the Fish – Pat fillets dry with paper towels. Season both sides with salt and pepper.
  • Heat the Pan – In a large oven-safe skillet, heat olive oil over medium-high heat. Sear fillets (skin side down if applicable) for 3–4 minutes until golden brown.
  • Add Flavor – Flip fillets. Pour melted butter on top, add garlic and lemon juice. Baste fish with the butter mixture as it cooks.
  • Finish in the Oven – Transfer skillet to a preheated oven at 400°F (200°C). Roast 8–10 minutes, until fish flakes easily with a fork.
  • Garnish & Serve – Sprinkle with parsley and serve with lemon wedges. Drizzle with white wine sauce if desired.

Notes

  • Don’t overcook — sea bass should be moist and flaky.
  • High heat is key to a golden crust.
  • Always baste with butter for rich flavor.
  • Fresh lemon brightens and balances the dish.