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Home > Recipes > Chilean Sea Bass Recipes > Potato-Crusted Sea Bass with Herb Butter Sauce


2 6-ounce Chilean sea bass fillets

23 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


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.

Recipe courtesy of Weekday Pescatarian