This Pan Roasted Chilean Sea Bass with Roasted Red Pepper Sauce is the kind of dish I make when I want to impress without spending all evening in the kitchen. I first developed this approach during a hectic holiday season when guests arrived earlier than planned and I needed something that looked and tasted gourmet but came together quickly. The fish itself develops a crisp, caramelized exterior while remaining decadently tender and buttery inside. The roasted red pepper coulis adds bright sweetness, a touch of acidity from balsamic, and a whisper of heat from red pepper flakes to balance the richness. I discovered the combination by pairing a leftover jar of roasted peppers with a simple pan-seared white fish technique. What made the pairing special was the contrast: the fish is mild and ethereal, the sauce is bold and smoky. When I served this to my family for the first time, everyone reached for seconds, and a friend declared it restaurant-quality. The texture contrast between the slightly crisped skin side and the soft flake inside, against the smooth coulis, is what elevates this from dinner to a memorable meal.

Ingredients

• Chilean sea bass: 2 pounds total, ideally in four 8-ounce portions. Choose fillets with even thickness for uniform cooking. Look for firm, white flesh that smells clean and fresh. I prefer sashimi-grade suppliers or a trusted fishmonger for this delicate fish.
• Garlic: 3 cloves, minced. Fresh garlic adds sharp aromatic lift. Avoid pre-minced jars for the brightest flavor.
• Shallot: 1 small, thinly sliced. Shallot gives sweetness and a gentle oniony depth without overpowering the fish.
• Red bell pepper: 1 large, sliced for sautéing then blended for the sauce. Use fresh, firm peppers; roasted jar peppers can work in a pinch but fresh yields better texture.
• Water: 1/2 cup to loosen the sauce while blending. Use warm water if sauce is thick to help emulsify.
• Balsamic vinegar: 1 tablespoon. Adds acidity and a faint sweetness that balances the pepper’s smoke.
• Red pepper flakes: A pinch or more to taste. Provides a subtle heat that plays nicely with the buttery fish.
• Extra virgin olive oil: For searing and sautéeing. Use a good quality oil for flavor but not your finest finishing oil since it will cook.
• Salt and black pepper: To taste. Season generously before searing to build a savory crust and finish seasoning to taste after blending the sauce.

Instructions

Preheat and prepare the pan: Preheat the oven to 450 degrees F. Use an oven-safe skillet such as a 12-inch stainless steel or cast iron. Pour in enough extra virgin olive oil to coat the bottom and heat the pan over high heat until the oil shimmers but is not smoking. A properly heated pan is essential to get an immediate sear; the fish should sizzle on contact. Sear the fish: Pat the fillets very dry with paper towels and season both sides with salt and black pepper. When the oil is hot, place the sea bass fillets into the pan presentation-side down and sear undisturbed for about 5 minutes until a golden crust forms. Flip carefully and sear the second side for 4 minutes. Visual cues are golden brown edges and the fish releasing easily from the pan. Finish in the oven: Transfer the skillet to the preheated oven and roast for 5 minutes to finish cooking through. This gentle oven finish ensures the center is tender without overcooking the exterior. For thicker fillets add 1 to 2 minutes as needed; the internal temperature should register about 125 to 130 degrees F for a moist result. Sauté the aromatics and peppers: While the fish finishes, heat a separate medium skillet over medium-high heat with a splash of olive oil. Add the sliced shallot, minced garlic, sliced red pepper, and a pinch of red pepper flakes. Cook covered for 5 to 7 minutes, stirring once, until softened and lightly browned. The cover traps steam to soften the peppers while the brief uncovered time at the end develops a touch of caramelization. Blend the coulis: Remove the skillet from the oven and transfer the cooked pepper mixture to a blender or food processor. Add 1/2 cup water and 1 tablespoon balsamic vinegar, season with salt and black pepper, and puree until very smooth. Taste and adjust seasoning. If the sauce is too thick, whisk in more water a tablespoon at a time to reach a velvety consistency. Rest and plate: Remove the fish from the oven and transfer to a warm plate tented lightly with foil for 2 minutes to rest. Spread a generous smear of the red pepper coulis on each plate, set the fillet on top, and finish with a drizzle of olive oil and a lemon wedge if desired. Serve immediately for the best texture contrast.

Storage Tips

Store leftover fish and sauce separately for the best texture. Place the coulis in an airtight container and refrigerate for up to 3 days. The fish will keep in the refrigerator for 24 hours but is best eaten the same day to preserve the seared crust. For freezing, portion the sauce into freezer-safe containers and freeze up to 3 months. To reheat, gently warm the sauce in a small saucepan over low heat and reheat the fish briefly under a hot broiler or in a 350 degrees F oven for 5 to 7 minutes to avoid drying out.

Ingredient Substitutions

If Chilean sea bass is not available, choose a similarly rich white fish such as halibut, black cod, or thick-cuts of cod. Each substitute will affect cooking time slightly. You can also roast red peppers under the broiler or on a gas flame to intensify the smokiness, or use high-quality jarred roasted peppers if pressed for time, reducing added water in the sauce. For a dairy-free twist keep the oil but add a tablespoon of toasted almond butter to the sauce for additional silkiness and depth.

Serving Suggestions

Serve over creamy polenta, lemon-herb couscous, mashed potatoes, or a bed of sautéed spinach for contrasting textures. Garnish with chopped parsley, microgreens, or a few capers for briny brightness. For a complete menu, pair with a crisp Sauvignon Blanc or a lightly oaked Chardonnay. A simple starter of citrus fennel salad sets the tone for the bright, smoky flavors of the main.

Cultural Background

Chilean sea bass is a marketing name for Patagonian toothfish that gained popularity for its buttery texture and versatility. Roasted red pepper sauces appear across Mediterranean cuisines, especially Spanish and Italian traditions, where roasted peppers are blended with garlic and vinegar to create bright vegetable coulis. Combining a mild, rich fish with a smoky vegetable sauce draws on those Mediterranean flavor principles—balancing fat with acidity and roasted sweetness.

Seasonal Adaptations

In summer use fresh grilled peppers for a lighter smoky note and serve with grilled seasonal vegetables. In fall or winter, deepen the sauce by roasting a shallot with the peppers or add a spoonful of tomato paste while sautéeing for more body. Holiday versions pair the fillet with warm roasted root vegetables and a splash of pomegranate molasses in the sauce for festive color and sweet-tart balance.

Meal Prep Tips

Prepare the sauce in advance and refrigerate; it will taste even better after flavors meld for a day. Pre-slice shallot and mince garlic into small containers so sauteing becomes a five-minute task. Portion out fish and pat it dry right before searing. For weeknight batch cooking, double the sauce and freeze in individual portions so you can thaw and serve restaurant-style fish in minutes.

This dish is a celebration of simple techniques elevating premium ingredients. Whether you are cooking for a date night or making a memorable family dinner, the combination of a crisped exterior and a silky roasted pepper sauce will make this a repeat favorite. Try it, make it your own, and enjoy the warm compliments that follow.