What the heck is this?
This is the dish that makes you feel like you should be sitting at a candlelit table overlooking the Mediterranean, not standing in your kitchen in yesterday’s pajamas. We’re talking buttery, flaky Chilean sea bass with skin so crispy it practically shatters when you touch it, nestled alongside a vibrant medley of bell peppers, olives, and fresh basil that tastes like summer decided to move in permanently. The fish is rich and luxurious (yeah, it’s pricey, but trust me on this one), and the olive-pepper combo adds this bright, briny pop that cuts through all that richness perfectly. My dinner guests literally went silent when I served this — and these are people who talk through movies. That’s how you know it’s good.
Why You’ll Love This Recipe
- Looks like you ordered it from a fancy restaurant
- Chilean sea bass is basically fish butter (in the best way)
- The crispy skin situation is chef’s kiss
- Mediterranean flavors that make everything taste sophisticated
- Takes 30 minutes but feels like you worked all day
- Impressive enough for date night, easy enough for Tuesday
- Uses simple ingredients that pack maximum flavor punch
The Good Stuff You’ll Need
For the Fish:
- 4 Chilean sea bass fillets (6 oz each, skin-on)
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 tbsp butter
For the Mediterranean Magic:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 large sweet onion, sliced
- 1/2 cup mixed olives (Kalamata, Castelvetrano, whatever you love)
- 3 cloves garlic, sliced thin
- 2 tbsp olive oil
- 1/4 cup white wine (or chicken broth)
For the Finishing Touch:
- Fresh basil leaves
- Lemon wedges
- Good olive oil for drizzling
- Flaky sea salt
Let’s Do This
Step 1: Prep Like a Pro
Pat those sea bass fillets completely dry with paper towels — this is crucial for crispy skin. Score the skin lightly in a crosshatch pattern to prevent curling. Season generously with salt and pepper on both sides. Let them come to room temperature for about 15 minutes while you prep everything else.
Step 2: Veggie Paradise
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 5 minutes until they start to soften and caramelize. Add the bell pepper strips and cook for another 8-10 minutes until they’re tender and slightly charred. Add garlic and olives, cook for 2 more minutes. Add wine and let it reduce by half. Season with salt and pepper, then transfer to a plate and keep warm.
Step 3: The Fish Show
Wipe out the skillet and heat 2 tbsp olive oil over medium-high heat until it shimmers. Place the sea bass skin-side down and DO NOT MOVE IT. Seriously, resist the urge. Let it sear for 4-5 minutes until the skin is golden and crispy. You’ll hear it sizzling — that’s the sound of perfection happening.
Step 4: The Flip
Gently flip the fish (the skin should release easily when it’s ready). Add butter to the pan and cook for another 3-4 minutes, basting the fish with the foamy butter. The fish should flake easily when done — don’t overcook this expensive beauty.
Step 5: Bring It Together
Return the pepper and olive mixture to the pan around the fish for the last minute just to warm through. Or plate the vegetables first and top with the fish — your call.
Step 6: Make It Instagram-Worthy
Plate the vegetables, top with the sea bass skin-side up (show off that crispy skin!), scatter fresh basil leaves around, drizzle with good olive oil, and finish with a sprinkle of flaky sea salt. Serve with lemon wedges because citrus makes everything better.
Serving Suggestions
This pairs beautifully with creamy polenta, roasted fingerling potatoes, or even just crusty bread to soak up all those amazing flavors. For wine, go with a crisp white like Sancerre or Chablis, or if you’re feeling bold, a light Pinot Noir works surprisingly well.
Switch It Up
Budget-Friendly: Use halibut, cod, or even thick salmon fillets if Chilean sea bass makes your wallet cry.
Olive Variety: Try just Kalamata for a more intense flavor, or Castelvetrano for something milder and buttery.
Herb Garden: Swap basil for fresh oregano, thyme, or even mint for different Mediterranean vibes.
Add Some Heat: Toss in sliced jalapeños with the peppers, or finish with red pepper flakes.
Sauce It Up: Make a quick pan sauce with the leftover fond, white wine, and butter.
Pro Tips for Perfect Fish
The key to crispy skin is patience and a hot pan. Don’t move the fish until it’s ready to flip. If the skin is sticking, it’s not ready yet. Room temperature fish cooks more evenly, so take it out of the fridge 15-20 minutes before cooking. And please, invest in a good fish spatula — it makes all the difference.
Questions People Actually Ask
Q: How do I know when the fish is done? A: It should flake easily with a fork and be opaque throughout. Internal temperature should hit 145°F, but honestly, just go by the flake test.
Q: Can I make this without the skin? A: You can, but you’re missing out on the best part! If you must, reduce cooking time since skinless fillets cook faster.
Q: What if I can’t find Chilean sea bass? A: Halibut, black cod (sablefish), or thick cod fillets work well. Adjust cooking times based on thickness.
Q: Can I prep anything ahead? A: Slice all your vegetables ahead of time, but cook the fish fresh. It’s too good to reheat.
Q: My fish skin isn’t crispy. What went wrong? A: Probably didn’t dry the fish well enough, pan wasn’t hot enough, or you moved it too soon. Practice makes perfect!
Print
Chilean Sea Bass with Olives: Restaurant-Quality Fish That’ll Ruin You for Takeout
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This is the dish that makes you feel like you should be sitting at a candlelit table overlooking the Mediterranean, not standing in your kitchen in yesterday’s pajamas. We’re talking buttery, flaky Chilean sea bass with skin so crispy it practically shatters when you touch it, nestled alongside a vibrant medley of bell peppers, olives, and fresh basil that tastes like summer decided to move in permanently. The fish is rich and luxurious (yeah, it’s pricey, but trust me on this one), and the olive-pepper combo adds this bright, briny pop that cuts through all that richness perfectly. My dinner guests literally went silent when I served this — and these are people who talk through movies. That’s how you know it’s good.
Ingredients
For the Fish:
- 4 Chilean sea bass fillets (6 oz each, skin-on)
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 tbsp butter
For the Mediterranean Magic:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 large sweet onion, sliced
- 1/2 cup mixed olives (Kalamata, Castelvetrano, whatever you love)
- 3 cloves garlic, sliced thin
- 2 tbsp olive oil
- 1/4 cup white wine (or chicken broth)
For the Finishing Touch:
- Fresh basil leaves
- Lemon wedges
- Good olive oil for drizzling
- Flaky sea salt
Instructions
Pat those sea bass fillets completely dry with paper towels — this is crucial for crispy skin. Score the skin lightly in a crosshatch pattern to prevent curling. Season generously with salt and pepper on both sides. Let them come to room temperature for about 15 minutes while you prep everything else.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 5 minutes until they start to soften and caramelize. Add the bell pepper strips and cook for another 8-10 minutes until they’re tender and slightly charred. Add garlic and olives, cook for 2 more minutes. Add wine and let it reduce by half. Season with salt and pepper, then transfer to a plate and keep warm.
Wipe out the skillet and heat 2 tbsp olive oil over medium-high heat until it shimmers. Place the sea bass skin-side down and DO NOT MOVE IT. Seriously, resist the urge. Let it sear for 4-5 minutes until the skin is golden and crispy. You’ll hear it sizzling — that’s the sound of perfection happening.
Gently flip the fish (the skin should release easily when it’s ready). Add butter to the pan and cook for another 3-4 minutes, basting the fish with the foamy butter. The fish should flake easily when done — don’t overcook this expensive beauty.
Return the pepper and olive mixture to the pan around the fish for the last minute just to warm through. Or plate the vegetables first and top with the fish — your call.
Plate the vegetables, top with the sea bass skin-side up (show off that crispy skin!), scatter fresh basil leaves around, drizzle with good olive oil, and finish with a sprinkle of flaky sea salt. Serve with lemon wedges because citrus makes everything better.
Notes
This pairs beautifully with creamy polenta, roasted fingerling potatoes, or even just crusty bread to soak up all those amazing flavors. For wine, go with a crisp white like Sancerre or Chablis, or if you’re feeling bold, a light Pinot Noir works surprisingly well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~380 kcal
- Protein: ~35g