This pan-roasted Chilean sea bass with roasted red pepper sauce is my go-to when I want to serve something that looks and tastes like it came from a fine dining kitchen without hours of work. I first discovered this combination on a breezy spring evening when a friend brought over a jar of roasted peppers and we decided to use them with a thick fillet of sea bass. The contrast between the fragile, buttery flakes of the fish and the bright, slightly smoky pepper coulis was instant and unforgettable. It became my signature dish for dinner parties because guests always comment on how the fish is perfectly seared on the outside yet tender inside, and the sauce gives it a lively, peppery lift.

I love this preparation because it plays to simple, high-impact techniques: a hot pan for a confident sear, a short finish in a very hot oven, and a quick stovetop softening of aromatics before emulsifying into a velvety sauce. It is forgiving in timing and scales well when you need to cook for a crowd. The recipe highlights the natural richness of Chilean sea bass while the roasted red pepper sauce cuts through with acidity and a touch of heat. With only a handful of pantry staples and fresh produce, you can create an elegant main course that looks impressive and tastes sophisticated.

Ingredients

• Chilean sea bass: 2 pounds total, skin-on if possible, trimmed into 4 portions. Look for sustainable sourcing labels and firm, opaque flesh. Skin helps deliver a great sear and protects the fillet in the oven.
• Garlic: 3 cloves, minced. Fresh garlic yields the best aromatic base for the sauce; avoid pre-minced jarred garlic for this recipe.
• Shallot: 1 medium, sliced thin. Shallot offers a softer, sweeter onion note that complements the roasted pepper without overpowering the fish.
• Red bell pepper: 1 large, sliced for sauteing then pureed into the sauce. Roasted red peppers from a jar can be used for convenience, but charred fresh peppers bring extra smokiness.
• Water: 1/2 cup to help the peppers soften while sautéing. You can substitute low-sodium chicken stock for more depth.
• Balsamic vinegar: 1 tablespoon to add acidity and balance to the coulis. Use good quality for the best flavor lift.
• Red pepper flakes: A pinch or more to taste. Adds a gentle heat that brightens the sauce.
• Extra virgin olive oil: For searing and for the sauce; about 2 to 4 tablespoons in total depending on pan type.
• Salt and black pepper: To taste. Finish with a few grinds of fresh black pepper before serving.
• Lemon wedges: Optional, for serving. A squeeze of lemon adds fresh lift and personalizes each plate.

Instructions

Prepare the pan and preheat: Set your oven to 450 degrees F. Choose a heavy, ovenproof skillet such as cast iron or stainless steel for an even sear. Add enough olive oil to coat the bottom of the pan and heat on high until the oil is shimmering but not smoking. This high initial surface temperature is key to a golden crust. Sear the fish: Pat the fillets completely dry and season both sides with salt and pepper. When the oil is very hot, place the fish skin-side down if applicable. Sear undisturbed for about 5 minutes to develop color. Flip and sear the flesh side for 4 minutes; you want a deep golden exterior but a slightly undercooked center before oven finishing. Finish in the oven: Transfer the skillet to the preheated oven and roast for 5 minutes. The internal temperature for perfectly cooked sea bass is about 135 to 140 degrees F for a moist, flaky texture. Remove carefully and tent with foil for a few minutes while you finish the sauce. Sauté aromatics: In another sauté pan, warm 1 to 2 tablespoons of olive oil over medium-high heat. Add the sliced shallot, minced garlic, red pepper flakes, and the sliced red bell pepper. Add 1/2 cup water, cover, and cook for 5 to 7 minutes until the pepper softens and the shallot is translucent. The brief steaming in a small amount of water accelerates tenderness without adding many calories. Blend the sauce: Remove the softened pepper mixture from heat and transfer to a blender or food processor. Add 1 tablespoon balsamic vinegar, a pinch of salt, and a few grinds of black pepper. Puree until perfectly smooth and taste for seasoning, adjusting acidity and salt as needed. If the coulis is too thick, add a tablespoon of water to reach the desired consistency. Plate and serve: Spoon a generous pool of the pepper coulis on each plate and place the seared sea bass on top. Garnish with a lemon wedge if desired and serve immediately so the contrast between hot fish and bright sauce is at its best.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Keep the fish and sauce separate to maintain texture; the sauce can be refrigerated for up to 5 days or frozen in a zip-top bag or shallow container for up to 3 months. To reheat the fish without overcooking, warm gently in a 275 degrees F oven for 8 to 10 minutes or reheat slices in a hot skillet for 1 to 2 minutes per side. Rewarm the sauce on low heat with a splash of water or olive oil to regain a silky texture. Discard any product that smells off or shows signs of spoilage.

Ingredient Substitutions

If Chilean sea bass is difficult to source or cost-prohibitive, substitute with equally fatty white fish such as halibut, black cod, or atlantic salmon fillets; adjust cooking time according to thickness. For the roasted peppers, use jarred roasted red peppers if fresh peppers are not available; drain well to avoid diluting the sauce. Replace balsamic with a splash of sherry vinegar or red wine vinegar for a brighter note. For heat, swap red pepper flakes for a dash of smoked paprika to add smoky depth without extra spice.

Serving Suggestions

This dish pairs beautifully with a simple herbed rice, creamy mashed potatoes, or a light citrusy salad to contrast the richness of the fish. For a composed plate, serve the fish over a nest of buttered farro or with spring vegetables like asparagus or green beans tossed in lemon and olive oil. Garnish with microgreens, chopped parsley, or a light drizzle of high-quality olive oil for a finishing touch. For wine, choose a dry white such as chardonnay with subtle oak or a minerally sauvignon blanc.

Cultural Background

Chilean sea bass, also known as Patagonian toothfish, became a culinary favorite for its rich, buttery flesh and ability to take on robust flavors. The practice of pairing richly textured fish with a vibrant coulis draws on Mediterranean techniques where roasted vegetables are pureed into sauces to brighten seafood and poultry. The roasted red pepper coulis adds both color and acidity, creating a balance commonly celebrated in contemporary coastal cooking across the Americas.

Seasonal Adaptations

In summer, quickly char fresh red peppers over a gas flame or grill for extra smokiness and add a splash of fresh lemon juice to the coulis for brightness. In winter, braised fennel can be blended into the sauce for a sweeter, anise note. For holiday menus, serve the fish with winter root vegetables roasted in the same pan used for searing to capture extra flavor and simplify cleanup.

Meal Prep Tips

Make the roasted red pepper sauce up to 48 hours ahead and refrigerate. When ready to serve, bring the sauce to a gentle simmer and reheat the oven for the fish. Trim and portion fillets in advance and keep them covered and chilled on a tray until searing. If cooking for a group, sear fish in batches and hold briefly in a low oven set to 200 degrees F to keep warm without overcooking. Pack the sauce in microwave-safe containers for grab-and-go lunches or dinner during a busy week.

Serve this dish when you want something elegant with minimal stress. The bright sauce, quick technique, and gorgeous presentation make it a reliable choice for celebrations or quiet dinners that feel special. Try it once and you may find it becomes your own signature for entertaining.