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World On My Plate – Pan-Seared Chilean Sea Bass With A Citrus Twist


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If you are a seafood enthusiast, chances are you have heard of the exquisite Chilean sea bass. This very exotic Patagonian and Antarctic toothfish is prone to overfishing because of its sought-after reputation and premium pricing. The delectable and tender fish is found in all of the world’s topmost restaurants and is considered nothing short of gourmet produce. 

Should you happen to loosen some very expensive purse strings and find a Chilean sea bass on your kitchen table, ready to be cooked and savoured, make sure you follow our recipe to the letter and be prepared to be washed away with flavours!

This pan-seared Chilean Sea Bass recipe is incredibly tender and flavourful! This one pan 20-minute meal comes together quickly and easily. A simple lemon herb butter sauce takes the fish to the next level! The sea bass recipe is an easy, healthy, delicious all packed in one kinda meal that looks fancy. 

Let us quickly answer everything right from the basics!

Chilean Sea Bass

It’s a white fish, also known as the Patagonian toothfish. It is found in the Southern Hemisphere’s frigid, deep seas.


This fish is rather on the expensive side. However, there is no clarity for how much bass fish would cost in a local market; on Licious, some 250gms of fish cost roughly around Rs 500-600, making it more of a particular occasion fish than a regular entrée.


This white fish has a meaty texture and is firm. It is buttery and quite fatty having a unique buttery flavour that makes it difficult to compare to other fish. Now, that you know what a Chilean Sea Bass fish is and what it would taste like, let’s see its recipe.


This dish is fancy and beautiful without asking for any extra effort! The fruity twist and the butter’s richness perfectly complement this mild, flaky fish. It is pan-seared to create a deliciously crispy skin; each bite is delicious!

Preparation Time

20 – 25 Minutes


  • Sea Bass – 180gm 
  • White Wine Vinegar – 10gm 
  • Orange Juice – 10gm 
  • 3 Sprigs Parsley
  • Ground Sweet Paprika – 5gm 
  • Olive Oil – 10gm 
  • Freshly Ground Black Pepper
  •  Salt to taste


Step 1: Mix the orange, olive oil, wine vinegar, orange juice, and finely chopped parsley leaves; season with salt and stir in half the paprika.

Step 2: Cut the fish fillet into two pieces, season with salt and pepper, brush both sides with olive oil, and sprinkle the paprika. Now fry the fillets for 2 minutes on each side in a frying pan heated over medium heat.

Step 3: Arrange on plates, top with orange sauce and enjoy.

There you have your Chilean sea bass, all set to dissolve in your mouth!

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