Go Back
–+ servings
Chilean sea bass fillet topped with capers and fresh herbs, served over lemon slices with a glossy butter sauce.

Date Night Chilean Sea Bass (Air Fryer)

Chilean sea bass has a rich, buttery flavor and velvety texture that practically melts in your mouth. Unlike firmer fish, it stays moist and forgiving, making it ideal for a gourmet meal at home.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings: 2 people
Author: Samantha

Equipment

Ingredients

For the Chilean Sea Bass

  • 2 filets Chilean Sea Bass, 6 - 8 ounces available at Whole Foods or Costco
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon zest fresh or Frontier Lemon Peel

Lemon Garlic Caper Butter

  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1-2 tablespoons capers, including brine
  • 1/2 lemon juice
  • 1 teaspoon parsley, fresh optional

Instructions

  • Prep the fish: Pat the sea bass dry with paper towels, then set it on the air‑fryer paper liner. Season generously with salt, pepper, garlic powder, and fresh lemon zest. Drizzle with olive oil and gently massage the seasoning into the fillet so it’s evenly coated.
    Let the fish rest for 10 minutes while the air fryer preheats, letting the flavors bloom and the surface dry slightly for better browning.
  • Air fry: Preheat the air fryer to 385℉. Place the filets in the basket and cook for 15–20 minutes, depending on thickness.
  • Make the Lemon Garlic Caper Butter: While the fish cooks, combine melted butter, minced garlic, capers, and fresh lemon juice in a small bowl.
  • Add the magic: During the last 5-10 minutes of cooking, spoon the lemon garlic caper butter over the fish. I also add a couple of lemon slices to the air-fryer basket to bring out the lemony flavor.
    • Before adding the Lemon Garlic Caper Butter, I gently turn the filets on their sides to drain off the natural juices and remove the skin from the bottom. It will still be delicious if you skip this step.
  • Finish & Serve: Continue cooking until flaky and cooked through. Chilean sea bass is best when it reaches about 135–140°F internally and flakes easily with a fork. Let rest for 5 minutes; final temp will be 145℉.
    Top with fresh parsley and an extra squeeze of lemon if desired. Serve and enjoy!

Notes

This recipe adapts easily for the oven. Here are the instructions.
  • Preheat the oven to 425°F.
  • Place the filets on a parchment-lined baking sheet or in a lightly greased baking dish.
  • Bake for about 18–25 minutes.
  • During the last 5–8 minutes, spoon over the Lemon Garlic Caper Butter. 
  • Optional finishing touch (restaurant style)
  • Broil for 1–2 minutes at the end for light caramelization and color.