This Air Fryer Chilean Sea Bass with Lemon Butter Sauce gives you a fine-dining moment without the fine-dining price. It’s rich, tender, and flaky with perfectly crisp skin.
Under the skin is a fatty, collagen-rich layer that melts as you eat. That contrast between the crisp skin and the tender, slightly gelatinous layer is. The. Best. Part. I still think about that bite sometimes.
I used to think it was complicated since you mostly see it on upscale menus. Turns out, it’s incredibly easy. All you need is an air fryer, plus salt, pepper, and a simple lemon butter sauce.
Move over, Gordon Ramsay.
Why You’ll Love This Chilean Sea Bass Recipe
Let me tell you why this one’s a keeper:
- Ridiculously delicious. Rich, buttery, and incredibly tender, the fish flakes apart with the gentlest touch and melts in your mouth with every bite.
- Simple ingredients. It’s just sea bass and three pantry staples. Nothing more.
- Ready in about 10 minutes. The air fryer makes it quick and effortless.
- Way cheaper than dining out. You get that same fine-dining experience without the hefty price tag.
Why is Sea Bass Expensive?
So what makes Chilean sea bass so costly? The price tag makes more sense once you know the backstory.
- Slow maturity: Chilean sea bass is a deep-water, slow-growing fish that doesn’t reach reproductive age until around 8 to 10 years old.
- Cold waters: It grows in cold Antarctic and sub-Antarctic waters, where slower metabolism means populations do not replenish quickly.
- Remote fishing: It is harvested from icy regions near Antarctica, which requires long fishing trips and specialized vessels.
- Strict regulations: After heavy overfishing in the 1990s, tighter quotas were put in place to protect the species, limiting supply.
Also, fun fact: Chilean sea bass isn’t actually sea bass. Its real name is Patagonian toothfish. The more appealing name was popularized in 1977 by a U.S. seafood wholesaler to make it easier to market, and it stuck.
Ingredients for the Sea Bass and Lemon Butter Sauce
Just four ingredients for a restaurant-quality dish at home. Wild.
- Chilean sea bass. Look for thick, evenly sized fillets. I get mine from Costco, and the quality is great. If using frozen, thaw completely in the fridge before cooking.
- Salt and Pepper. This fish is so flavorful on its own that it doesn’t need much.Just season generously with salt and pepper. That’s all it needs.
- Butter. Use real butter for the best flavor. Since the sauce is so simple, quality makes a difference.
- Fresh lemon juice. Always use freshly squeezed lemon juice for the brightest flavor. Bottled juice won’t give you the same freshness.
How to Make Chilean Sea Bass in the Air Fryer
If you want the simplest way to cook Chilean sea bass, this is it. Here’s how to do it.
1. Prepare the Sea Bass.
Pat the fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
2. Air Fry.
Place the sea bass in the air fryer basket skin side up in a single layer.
Air fry at 400°F until cooked through. The skin should be crisp and lightly golden.
Note: For a 1-inch thick fillet, cook for about 10 minutes. Thicker pieces may need a little longer, while thinner fillets will cook faster.
3. Make the Lemon Butter Sauce.
While the fish cooks, melt the butter in a small saucepan over medium heat. Add fresh lemon juice and a pinch of salt. Cook until the butter becomes slightly clarified and fragrant.
4. Finish and Serve.
Brush lemon butter sauce over the sea bass. Serve immediately and enjoy!
Pro Tips for Perfectly Cooked Sea Bass
Follow these tips to help you get restaurant-quality sea bass every time.
- Thaw frozen fillets completely before cooking. If using frozen Chilean sea bass, let it thaw overnight in the refrigerator.
- Cook similar sized fillets together. Choose fillets that are close in size and thickness so they finish cooking at the same time.
- Pat the fish completely dry. Moisture prevents the skin from crisping, so blot the fillets well before seasoning.
- Season generously. This buttery fish can handle a good amount of salt and pepper.
- Cook skin side up. This allows the hot air to circulate and crisp it properly.
- Don’t overcrowd the basket. Leave space between fillets so the air fryer can circulate heat evenly.
- Adjust for thickness. Thicker cuts will need more time, while thinner fillets cook faster.
- Use the max crisp setting at the end. If your air fryer has a max crisp option, turn it on during the last minute of cooking for extra crispy skin.
- Let it rest briefly before serving. A short rest helps the juices settle so the fish stays tender and moist.
Frequently Asked Questions
What to Serve with Chilean Sea Bass
Chilean sea bass is rich and buttery, so it pairs best with simple sides that complement its flavor without overpowering it. Here are a few options:
- Alfredo Pasta: Creamy, garlicky, and perfect for soaking up the lemon butter sauce.
- Roasted Asparagus: Adds freshness and a slight crisp contrast.
- Garlic Mashed Potatoes: Smooth and comforting alongside flaky fish.
- Steamed Broccoli: Light and simple to balance the richness.
- Lemon Rice: Bright and fresh with a subtle citrus note.
Air Fryer Chilean Sea Bass with Lemon Butter Sauce
Ingredients
- 2 5-ounce 1-inch thick Chilean sea bass fillets
- Salt and pepper
- ½ cup butter
- Juice of half a lemon
Instructions
- Pat fillets dry with paper towels. Season both sides generously with salt and pepper.
- Place the fillets in the air fryer basket skin side up in a single layer. Air fry at 400°F until cooked through and flaky. For a 1-inch thick fillet, cook for about 10 minutes. Adjust time based on thickness.
- While the fish cooks, melt the butter in a small saucepan over medium heat. Stir in the lemon juice and season with salt. Cook gently until slightly clarified.
- Brush the lemon butter sauce over the sea bass. Serve immediately and enjoy.
