What other fish can I use in this recipe?

This Chilean sea bass recipe can be replicated using several other white fish varieties, especially halibut or black cod (sablefish). But I've also tested this recipe using regular Atlantic cod and European sea bass, and both turned out beautifully. They don't have the luxurious texture and richness that Chilean sea bass offers, but the light, flaky fish created a great platform for the crispy, buttery potato scales.

Can I just use regular butter instead of clarified butter or ghee?

The relatively high heat we use to brown the potato scales and the skin may burn the milk solids in regular butter. Ghee is pure butter with the milk solids removed, so it has a very clean flavor and does not contain the dairy that can burn. I love the flavor of it in this dish and the worry-free nature of using it for browning both the potatoes and the fish. For the butter sauce, regular butter is ideal as the dairy adds a luscious creamy quality to the sauce.

What should I serve with this Chilean sea bass recipe?

I love to keep the fish as the star, serving it over a simple pile of seasoned, wilted spinach. But it would also be delicious with Marinated Grilled Asparagus , Duchess Potato Casserole , Roasted Green Cauliflower , Fresh Gazpacho Salad or Garlic Lemon Green Beans with Almonds .

Why is my sea bass chewy?

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. Use an instant-read thermometer to track the temperature on your fish and remove from the pan at 140℉. The carry-over cooking will take you to the FDA recommended temperature.

How to store leftover sautéed sea bass?

If you're lucky enough to have leftovers, transfer fish to an airtight container and store in the refrigerator for up to 2 days. To reheat, gently cook fish over low heat in a cast iron skillet or nonstick pan until just warmed.

Potato-Crusted Sautéed Sea Bass with Herb Butter Sauce

Ingredients

Scale

2 6-ounce Chilean sea bass fillets

2-3 small Yukon gold potatoes

3 tablespoons clarified butter or ghee

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon fresh lemon juice

2 tablespoons flat leaf parsley, diced

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Instructions

To begin, prepare your potatoes. Using a mandolin, very thinly slice your potatoes. (I used the thinnest setting.) Rinse in a bowl of cold water and set aside to dry.
Next, dry your sea bass fillets well with a paper towel. Generously salt the skin side with salt and pepper. Turn over. Brush each fillet with a half tablespoon of clarified butter. Sprinkle the buttered flesh side with salt. Lay the potato slices across the sea bass fillet shingle-style, covering the entire flesh side of the fillet. Sprinkle the top of the potato slices with salt. Cover gently with parchment and move the potato-crusted fillets to the refrigerator for 30 minutes.
After 30 minutes, heat a cast iron pan or large nonstick skillet over medium high heat. Add the 2 remaining tablespoons of clarified butter. Lay the fish fillets, potato side down, into the skillet. Leave undisturbed for 3-4 minutes. Use a fish spatula to carefully check the browning on the potatoes. You’ll want a deep golden brown before turning. Flip gently. Cook for an additional 3-4 minutes, until the fish is cooked through (internal temperature of 145 degrees).
Remove fillets from the skillet and tent with foil. Wipe out your skillet and return to the burner over medium heat. Add the 2 tablespoons of butter and melt fully. Add the tablespoon of fresh lemon juice and fresh parsley, cooking for just a minute to heat everything through. Taste and add salt, if needed.
Place fish skin side down over wilted spinach and drizzle with lemon butter sauce. Serve immediately.

Notes

I'm obsessed with crispy skin on fish, so I love keeping the skin on when serving this fillet. If you prefer skinless fish, ask your fishmonger to remove the skin when you purchase the fish, or simply use your spatula to lift the cooked fish away from the skin before serving.

If you can't serve the fish immediately after plating, I recommend pouring the sauce on the bottom of the plate or serving dish and laying the fish over the sauce to preserve the crispy texture of the beautiful golden crust.

Prep Time: 15
Cook Time: 15
Category: Easy Recipes
Method: Stovetop
Cuisine: American, French