Seafood has always been close to my heart, but the first time I tried Ruth Chris Chilean Sea Bass, I knew I had found something special.

The Ruth Chris Chilean Sea Bass Recipe is simple on the surface, yet the flavor is rich and satisfying in a way that only great fish dishes can be. What struck me most was the balance—the buttery fish paired with a splash of lemon and the salty bite of capers.

It inspired me to learn how to prepare this Ruth Chris Sea Bass at home, and now I’m excited to guide you through it step by step. If you love seafood cooking as much as I do, you’ll be amazed at how approachable this restaurant-style recipe can be.

What Is Ruth’s Chris Chilean Sea Bass?

At Ruth’s Chris Steak House, the Chilean Sea Bass is a standout seafood dish. Unlike the sizzling steaks, the sea bass is delicate yet satisfying, with a rich flavor and silky texture.

It’s often served with simple sides, allowing the fish to shine. For many seafood lovers, it’s their go-to dish when they want something lighter but still indulgent.

Best Way To Make Ruth Chris Chilean Sea Bass Recipe At Home

This Ruth Chris Chilean Sea Bass Recipe is all about celebrating the natural flavor and texture of sea bass fillets. With just a handful of ingredients—butter, lemon, and capers—you can create a restaurant-quality seafood dish at home in under 30 minutes.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Cuisine: American Steakhouse Inspired
Course: Main Dish
Yield: 2 servings

Calories Per Serving: ~380

Ingredients

Here’s the full list of ingredients to bring the Ruth Chris Sea Bass to life in your kitchen:

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)

Ingredient Notes & Variations

Chilean Sea Bass: Sometimes called Patagonian toothfish, this fish is known for its meaty texture and buttery taste. If you can’t find it, halibut or black cod make excellent substitutes.
Butter: I use unsalted butter so I can adjust the salt myself. If you love a richer flavor, add an extra spoonful at the end.

Capers: Their salty, briny bite balances the richness of the fish. If you don’t have them, chopped green olives add a similar effect.
Lemon: Freshly squeezed lemon juice is non-negotiable. Bottled lemon juice just doesn’t give the same freshness.
Herbs: Parsley adds a pop of color, but dill or thyme also pair beautifully with fish fillets.

Step-By-Step Instructions

Cooking sea bass fillets may sound fancy, but with the right method, it’s straightforward and stress-free. Here’s how I make my version of Ruth Chris Chilean Sea Bass:

Step 1: Prep The Fish

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.

Tip: Don’t skimp on the seasoning. Sea bass has a mild flavor, and a little salt and pepper really help bring it to life.

Step 2: Heat The Pan

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.

Step 3: Sear The Fillets

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.

Tip: Resist the urge to flip too early. The fillets will naturally release from the pan when they’re ready.

Step 4: Flip And Butter-Baste

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.

Step 5: Add The Lemon And Capers

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.

Step 6: Garnish And Serve

Plate the fish, drizzle with the lemon-caper butter, and sprinkle with chopped parsley. Serve immediately while it’s hot and flaky.

How Should Chilean Sea Bass Be Cooked?

The beauty of Chilean sea bass fillets is their versatility. They can be pan-seared, baked, roasted, or even grilled.

But for a flavor closest to the Ruth Chris Chilean Sea Bass Recipe, pan-searing with butter and finishing with lemon and capers is the way to go. The sear locks in flavor, while the butter basting keeps the fish moist.

Is There A Difference Between Sea Bass And Chilean Sea Bass?

Yes. The name “sea bass” can refer to different fish species, but Chilean sea bass is actually Patagonian toothfish.

Despite the confusing name, it became popular worldwide because of its buttery flavor, firm texture, and ability to hold up in high-heat cooking. That’s why it’s perfect for seafood dishes in upscale restaurants like Ruth Chris.

What Pairs Well With Chilean Sea Bass?

This sea bass dish is rich and flavorful, so sides that balance or complement the flavors work best:

Potatoes: Garlic mashed potatoes, roasted baby potatoes, or potato gratin.

Vegetables: Asparagus, sautéed spinach, roasted carrots, or green beans.
Salads: A crisp garden salad with vinaigrette or an arugula salad with shaved parmesan.
Beverages: A glass of Chardonnay or Sauvignon Blanc pairs beautifully with this meal.

Expert Tips For The Perfect Sea Bass Dish

Buy thick fillets: Thicker cuts are easier to cook without drying out.
Don’t overcook: Sea bass is best when flaky and moist. Check early to avoid dryness.
Use a heavy pan: A cast iron or stainless steel skillet gives the best sear.

Keep it simple: The fish is the star, so don’t overload with too many extra flavors.

Frequently Asked Questions

Can I Bake This Recipe Instead Of Pan-Searing?

Yes! Bake at 400°F for 12–15 minutes, then drizzle with the lemon-caper butter sauce.

How Do I Know When Sea Bass Is Done?

The fillet should flake easily and be opaque all the way through. Internal temperature should read 145°F.

Can I Make This Recipe Ahead Of Time?

It’s best served fresh, but you can prep the sauce ahead. Cook the fish right before serving for the best taste.

Is Chilean Sea Bass Sustainable?

Some sources are certified sustainable, but it’s always good to check your fishmonger for responsibly sourced options.

What’s The Difference Between Halibut And Sea Bass?

Halibut is leaner with a firmer texture, while Chilean sea bass is richer and more buttery.

Making this Ruth Chris Chilean Sea Bass Recipe at home has been such a rewarding part of my cooking journey. Every time I prepare it, I’m reminded of that first restaurant meal when I fell in love with this dish. The buttery texture, the freshness of lemon, and the briny kick from the capers come together in a way that feels elegant but approachable.

If you’ve been searching for a recipe for Chilean bass that feels both simple and restaurant-worthy, this is it. Try it for your next family dinner, date night, or even a quiet evening when you just want to treat yourself.

And if you make it, I’d love to hear how it turned out for you—share your thoughts in the comments or tag me if you post a picture. Happy cooking, friends!