Skip to content

CHILEAN SEA BASS WITH CHIMICHURRI SAUCE

Ingredients

  • 2 8 oz. filets of Chilean Sea Bass, skin removed
  • AP flour for dredging
  • heavy whipping cream or whole milk for soaking fish
  • 3 TBLS olive oil
  • 1 1/2 tsp water
  • juice of one lemon
  • 2 cloves garlic, minced
  • kosher salt/pepper
  • pinch of McCormick crushed red pepper
  • 1/2 C fresh chopped parsley
Facebook
Twitter
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

I found this recipe for Chilean Sea Bass with Chimichurri Sauce on Instagram one day and fell in love. I, of course, changed it up just a bit. Instead of baking the Sea Bass, I seared it in a cast iron pan. Click here for the original recipe from The Market at Gus’s. You will love the flaky texture of the fish paired with the freshness of the Chimichurri Sauce.

Feel free to substitute grouper, or even swordfish. I love displaying my finished dishes on these boards…click here! Oh…and excuse the amount of olive oil in the picture…we were filming a boomerang. Your finished sauce will not have this much oil! If you love sea bass, try using it in my recipe for Mediterranean Baked Fish.

Chilean sea bass with chimichurri sauce

Pour enough heavy whipping cream in a bowl to cover fish. Allow to soak while you are making the Chimichurri. In a bowl, whisk together the olive oil, water, lemon juice, minced garlic, minced shallot, salt/pepper and red pepper flakes. Whisk long enough to melt the salt. Gently whisk in the fresh parsley. Allow to sit while you are preparing the fish.

Remove fish from cream. Pat dry. Season with salt/pepper. Dredge in flour. For a crispier texture, you can add a touch of rice flour or cornstarch to your AP flour. Heat up a cast iron pan, lined with a touch of olive oil or non-stick spray.

Cook and sear fish on both sides. If you do not own a fish turner (spatula), you should. Click here to get the one I use! Depending on the thickness of the fish, this should take about four minutes per side. Plate the sea bass and top with the chimichurri sauce. ENJOY!

More to Plate...

Spicy Pickled Strawberries in a tall bar jar with sliced jalapeño, black peppercorns and liquid.

Spicy Pickled Strawberries

Spicy Pickled Strawberries combine the vibrant flavors of sweet and tangy strawberries with a fiery kick from fresh sliced jalapeño. Pickling creates

A white bowl filled with two ground lamb cabbage rolls with potatoes.

Ground Lamb Cabbage Rolls

Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are

A wooden bowl filled with Easy Roasted Potato Salad

Easy Roasted Potato Salad

Roasting potatoes for a potato salad is a simple and delicious way to elevate this classic dish. By bringing out the natural

1 Comment

  1. […] almondine sauce can also be used on other types of fish, as well. Imagine a nicely seared piece of Chilean sea bass with this gorgeous sauce. Flounder, corvina and sole would also be great […]


Comments are closed for this article!