Chilean Sea Bass with Lemon Yogurt Sauce
When it comes to seafood that feels luxurious yet effortless, Chilean sea bass is a clear favorite. With its buttery texture and mild, delicate flavor, it’s the kind of fish that needs little to shine—just a thoughtful pairing to elevate it. That’s where this light, tangy lemon yogurt sauce comes in.
In this recipe, we balance richness with brightness. The creamy yogurt base, infused with fresh lemon juice and herbs, complements the tender sea bass without overpowering it. It’s a dish that feels gourmet but comes together quickly, making it perfect for a weeknight treat or an elegant dinner party.
Whether you’re new to cooking fish or looking to impress with a sophisticated yet simple plate, this recipe brings flavor, freshness, and finesse to the table.
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
Chilean Sea Bass with Lemon Yogurt Sauce
Serves 2
1 8 oz Chilean sea bass fillet
1/2 + 1/4 cup plain yogurt
1 TBS lemon juice, divided
3 tsp parsley, divided
2 TBS all purpose flour
1/4 cup panko bread crumbs
1 tsp olive oil
salt and pepper
1 1/2 cups cooked brown rice
Add 1/4 cup yogurt to a small bowl and add 1/2 tsp lemon juice and 1 tsp parsley. Mix well
Set up a breading station with all purpose flour, yogurt mixture and panko bread crumbs.
Salt the sea bass on both sides. Dip it in flour, coat each side with the yogurt mixture. Then dip in the panko. Let rest in the refrigerator for ten minutes.
Preheat oven to 350°
After the fish has rested place an oven safe saute pan over medium high heat. When it is hot add the olive oil.
Cook the fish for three minutes on each side to brown the panko and then place in the hot oven for 15 – 20 minutes. The total cook time will depend on the thickness of your fillet.
While the fish is cooking take the 1/2 cup yogurt and mix it with the remaining yogurt and parsley. Mix well and season to taste with salt and pepper.
To serve, cut the fillet into slices. Add 3/4 cup of brown rice to each plate and add half of the fillet slices to each.
Top with half of the yogurt sauce.
How Was the Chilean Sea Bass Recipe?
I served this with a side salad made from romaine and some glazed carrots. It’s so lovely to have the vegetables from the garden in the freezer. The sauce was perfect on the fish – the creamy yogurt with the sweet, buttery Chilean sea bass. The lemon added a delightful tartness.
This recipe will become a favorite along with others like Chilean Sea Bass with Eggplant Pesto.
