How to Cook Chilean Sea Bass (Toothfish)

A quick pan-sear delivers a buttery, restaurant-quality Chilean sea bass in about 10 minutes.

Instructions

1. Let sea bass sit out for 15-20 minutes before cooking.
2. Pat the sea bass dry with a paper towel, then lightly drizzle olive oil over the portion (you don't need much) and use your hands to coat the entire portion. Season both sides with salt and pepper to taste.
3. Heat a pan to medium-high heat and add a tablespoon of olive oil.
4. Place portion skin side down in the pan. Sear for 4-5 minutes.
5. Flip and cook for another 4-5 minutes. Sea bass is done when it reaches an internal temperature of 140°F (per USDA recommendations).
6. Plate, squeeze half a lemon over the top, and let the portion rest for about 3 minutes.

Note: if you have a thicker portion and it's not fully cooked, you can finish it in the oven at 450°F for a few minutes.