Copycat Ruth Chris Chilean Sea Bass
Ruth Chris Chilean Sea Bass Recipe delivers restaurant-quality seafood made easy. With sea bass fillets, lemon, butter, and capers, this dish is all about clean flavors and a melt-in-your-mouth texture. Ideal for a dinner main course, it’s quick to prepare and pairs well with potatoes, vegetables, or salad. If you love seafood dishes that are simple but full of flavor, this recipe is a must-try for both everyday cooking and special occasions.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Chilean Sea Bass fillets (about 6 oz each, skinless)
- 2 tablespoons cooking oil (olive oil, canola oil, or avocado oil)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons capers (rinsed and drained)
- Juice of 1 lemon
- 1 teaspoon lemon zest (optional, but adds extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Start with fresh or well-thawed sea bass fillets. Pat them dry thoroughly with paper towels. This is one of the most important steps—wet fish will steam instead of sear, and you won’t get that lovely golden crust. Once dry, season both sides with salt and pepper.
- 2
Set a skillet over medium-high heat and add your cooking oil. You want the pan hot enough that the fish sizzles the moment it touches the surface.
- 3
Place the sea bass fillets in the pan, presentation side down first (this is the side you’ll serve facing up). Cook without moving them for 3–4 minutes. This step builds that golden crust that makes the fish both flavorful and beautiful.
- 4
Carefully flip the fillets. Reduce the heat to medium and add the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the fish with the melted butter. Cook for another 3–4 minutes until the fillets are opaque and flake easily.
- 5
Squeeze fresh lemon juice into the pan and add the capers. The sauce will sizzle and mix with the butter, creating a fragrant, tangy finish. Spoon this over the fish fillets before removing them from the pan.
- 6
Plate the fish, drizzle with the lemon-caper butter, and sprinkle with chopped parsley. Serve immediately while it’s hot and flaky.