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This pan seared Chilean sea bass recipe cooks in just one pan, only 5 ingredients and in under 20 minutes! It’s deliciously flaky, tender and buttery while still being gluten free, low carb and keto, Whole30, and dairy free. The fresh lemon and blend of herbs pack in so much flavor while keeping this a very simple fish dish to make for a special occasion or for a healthy sea bass recipe any night of the week.

  • Author: Bailey
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Category: Fish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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  • 2 (6-ounce) Chilean sea bass fillets
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 4 tablespoons ghee or butter, divided
  • 1.5 teaspoon minced garlic
  • 1 teaspoon oregano
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice
  • 46 slices of lemon, plus more to garnish (about 1 lemon total)
  • Parsley, to garnish


  1. Pat both sides of the sea bass dry with a paper towel, and then season both sides with salt and pepper
  2. Add 2 tablespoons of the ghee or butter to a large skillet over medium heat and let it melt
  3. Once melted, add the sea bass fillets into the skillet skin side down and let cook for 5 minutes
  4. While the sea bass is cooking, microwave the remaining 2 tablespoons of butter and stir in the garlic, oregano, onion powder and lemon juice
  5. Once the 5 minutes is up for the sea bass, carefully flip the fillets and pour the butter mixture over the fillets
  6. Place the lemon slices into the butter on the bottom of the skillet and cook the sea bass for an additional 5 minutes, or until the sea bass easily flakes with a fork. Add more ghee or butter to the skillet if needed
  7. Remove the sea bass from the skillet and place onto plates or a serving dish. Pour the butter sauce over the fish and garnish with parsley and lemon wedges or slices


  • Leave skin on for cooking if your fillets have them still and put them skin side down first to sear
  • Cook fish until it is flaky and remove it from heat immediately
  • Cooking time may vary depending on the thickness of your Chilean sea bass filet
  • Store leftovers in the fridge for up to 3 days in an airtight container

Nutrition Facts:

  • Serving Size: 1 piece of fish
  • Calories: 330
  • Fat: 34 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 22 g