Seared chilean sea bass
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5 from 1 vote

Seared Chilean Sea Bass with Herb Sauce

Sea Bass is a great choice for your dining experience.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dinner
Cuisine: American
Keyword: bass, date night
Method: Stove Top
Skill Level: Advanced
Servings: 4
Calories: 110kcal
Author: Marilyn


For the Green Sauce:

  • 2 celery stalks roughly chopped
  • 2 cups packed fresh cilantro
  • 1 leek dark green top only, roughly chopped
  • Juice of 1/2 lemon
  • Pinch of kosher salt

For the Potatoes, Fish & Assembly:

  • 1 pound small fingerling potatoes
  • 4 pieces 4 ounces each Chilean sea bass
  • Kosher salt
  • 2 tablespoons olive oil
  • 8 scallions trimmed
  • 1/2 cup Greek yogurt
  • Cilantro sprigs for garnish


Make the Green Sauce:

  • Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.
  • Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).
  • Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.
  • Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.
  • Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.


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Serving: 1g | Calories: 110kcal | Carbohydrates: 0g | Protein: 21g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 75mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 200IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.4mg