This pan roasted Chilean sea bass with roasted red pepper sauce has been my go-to when guests arrive unexpectedly or when I want to make a weekday meal feel celebratory. I first discovered this combination during a dinner party where I had only thirty minutes to produce something impressive. The fish responds beautifully to a hot sear and a short roast, creating a golden crust and butter‑soft interior, while the pepper sauce—bright, slightly sweet and smoky—ties everything together. The contrast between the tender, flaky fish and the vibrant coulis always gets compliments.

I still remember the first time I served it to my parents: the kitchen filled with the aroma of garlic and roasted peppers, and everyone paused mid-bite. The texture of Chilean sea bass is what makes this so memorable—rich, almost buttery, but not heavy. The sauce adds acidity and a mild heat from red pepper flakes that keeps the finish lively. This version is quick (about 35 minutes total), uses pantry staples and is adaptable for dietary needs while remaining restaurant-worthy.

Ingredients

• Chilean sea bass (2 pounds): Choose firm, well-chilled fillets about 6–8 ounces each; look for glossy, translucent flesh and ask your fishmonger for skin-on pieces if possible to aid searing.
• Garlic (3 cloves, minced): Fresh garlic gives the sauce aromatic depth—avoid jarred minced garlic for best flavor. Mince finely so it blends smoothly in the coulis.
• Shallot (1, thinly sliced): Shallot adds a mild onion sweetness that melts into the red peppers; slice thin so it softens quickly.
• Red bell pepper (1, sliced): Use a fresh, firm red bell pepper; its natural sweetness becomes concentrated when sautéed and blended into the sauce.
• Water (1/2 cup): Used to loosen the pepper sauté and help the peppers soften without adding starches—measure in standard US cup.
• Balsamic vinegar (1 tablespoon): Adds acidity and a subtle sweetness; opt for a good everyday balsamic rather than very aged, which can overpower.
• Red pepper flakes (pinch to 1/4 teaspoon): Adjust to taste; start small and increase if you like more heat.
• Extra virgin olive oil (about 3 tablespoons): Use 1–2 tablespoons for searing and 1 tablespoon for the pepper sauté; a fruity, medium-intensity oil works best.
• Salt & freshly cracked black pepper: Season generously—fish benefits from confident seasoning before searing.

Instructions

Preheat and prepare: Preheat your oven to 450°F. Pat the fillets completely dry with paper towels—moisture is the enemy of a good sear. Season both sides with salt and several grinds of black pepper. Allow the fish to come up slightly toward room temperature for 10 minutes while you heat the pan. Get the pan smoking hot: Heat an oven-safe skillet over high heat with about 1–2 tablespoons of extra virgin olive oil until shimmering and just beginning to smoke. You want a hot surface so the skin or exterior caramelizes quickly; this seals in juices and creates texture. Use a heavy-bottomed pan for even heat. Sear the fish: Place the fillets presentation-side down into the hot pan and do not move them—let them sear for 5 minutes. The fish should release easily when a crust has formed. Flip carefully with tongs and sear the other side for about 4 minutes. You’re aiming for a deep golden crust; the center will still be undercooked before roasting. Finish in the oven: Transfer the skillet to the preheated 450°F oven and roast for 5 minutes—the residual heat will finish the fish to a tender, flaky interior. Use an instant-read thermometer if unsure; 130–135°F yields a moist finish for sea bass. Remove the pan and transfer fillets to a warm plate tented with foil to rest briefly while you finish the sauce. Sauté the aromatics and peppers: In a second skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced shallot, minced garlic, red pepper flakes and sliced red bell pepper. Add 1/2 cup water to help steam and soften the peppers—cover and cook for 5–7 minutes until the shallot is translucent and the peppers are tender and lightly browned at the edges. Taste and adjust for salt. Blend into a coulis: Transfer the pepper mixture to a blender or food processor. Add 1 tablespoon balsamic vinegar, a pinch of salt and freshly cracked black pepper. Purée until completely smooth and glossy—if too thick, add a tablespoon of water at a time. Taste and add more vinegar or red pepper flakes to balance sweetness and heat. Plate and serve: Spoon a generous puddle of the warm coulis onto each plate, place the rested fillet on top and finish with a light drizzle of olive oil and a lemon wedge if desired. Serve immediately with simple sides like sautéed greens or roasted fingerling potatoes.

Storage Tips

Store leftover fish in an airtight container in the refrigerator and consume within 24 hours for best texture—the delicate flesh doesn't hold up long. Keep the coulis separate; it will keep up to 3 days refrigerated and freezes well in ice-cube trays for single‑serve portions. Reheat the sauce gently on the stovetop over low heat and warm the fish briefly in a 250°F oven for just a few minutes to avoid drying out.

Ingredient Substitutions

If Chilean sea bass is unavailable or costly, substitute similar-firm white fish such as halibut or black cod; reduce oven time slightly for thinner fillets. For balsamic vinegar, use red wine vinegar with a pinch of honey to mimic sweetness. To make this dairy-free, avoid adding any butter finishes; for a richer sauce, stir in a teaspoon of high-quality olive oil before serving.

Serving Suggestions

Serve over a smear of the pepper coulis with simple sides that won't compete: sautéed baby spinach, lemon‑roasted asparagus, or a light orzo tossed with herbs. Garnish with microgreens or chopped parsley and a lemon wedge. For a complete dinner party menu, pair with a crisp Sauvignon Blanc or a lightly oaked Chardonnay.

Cultural Background

Chilean sea bass—actually Patagonian toothfish—has become a modern culinary star for its buttery texture and forgiving nature in high-heat cooking. The pairing with roasted red peppers blends Mediterranean influences (olive oil, garlic, peppers) with contemporary American plating techniques, creating a dish that feels both classic and modern.

Seasonal Adaptations

In summer, char fresh peppers on the grill for a smoky depth and add a handful of fresh basil to the coulis. In winter, substitute jarred roasted red peppers (drained) and warm the sauce with a splash of sherry for richness. For festive occasions, finish with a scattering of toasted pine nuts or a drizzle of flavored olive oil.

Meal Prep Tips

Make the pepper coulis up to 48 hours ahead and refrigerate. On the day, pat and season the fish, then sear and roast for a fast finish. If prepping multiple portions for meal-prep lunches, portion the coulis into storage containers first and add gently flaked fish over greens or grains at serving time to preserve texture.

With its quick timing, bold color and refined flavor profile, this pan roasted Chilean sea bass with roasted red pepper sauce is a reliable way to impress without hours in the kitchen. Try it once and you’ll find it becomes one of your reliable, elegant solutions for guests or a special family night.