Seared Chilean Sea Bass and Lobster with Thyme Scented Tomato
Elevate your seafood dinner with this luxurious recipe for Seared Chilean Sea Bass and Lobster with Thyme-Scented Tomato. Perfectly pan-seared sea bass fillets and tender lobster tails are paired with a fragrant sauce of garlic, fresh thyme, cherry tomatoes, white wine, and a touch of buttery richness. This dish combines restaurant-quality flavors with approachable cooking techniques, making it ideal for a romantic dinner or special occasion. Served over the savory thyme-infused tomato sauce and finished with a sprinkle of fresh parsley and a squeeze of lemon, this recipe delivers a refined balance of freshness, richness, and elegant simplicity in every bite. Whether you’re a seasoned home chef or just looking to impress, this dish offers unforgettable flavors with minimal prep and cook time. Perfect for seafood lovers looking to savor the delicate, melt-in-your-mouth textures of Chilean sea bass and succulent lobster.
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Ingredients
- 2 pieces (6 oz each) Chilean sea bass fillet
- 2 pieces (4-6 oz each) Lobster tail
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 6 pieces Fresh thyme sprigs
- 2 cups Cherry tomatoes, halved
- 0.5 cups White wine
- 0.5 cups Chicken or seafood stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Parsley, chopped
- 4 pieces (for serving) Lemon wedges
Directions
Step 1
Pat the Chilean sea bass fillets and lobster tails dry with a paper towel. Season both sides of the sea bass and lobster meat with salt and black pepper.
Step 2
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Step 3
Add the lobster tails to the pan, shell side down. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes, or until the meat is opaque and cooked through. Remove the lobster tails from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of olive oil. Add the sea bass fillets, skin side down if the skin is on. Sear for 4-5 minutes on one side until golden and crisp, then carefully flip and cook for another 2-3 minutes until the fish is just cooked through. Remove from the skillet and set aside.
Step 5
Lower the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet, then add the minced garlic and thyme sprigs. Cook for 1-2 minutes until fragrant.
Step 6
Stir in the halved cherry tomatoes and cook until they start to soften, about 2-3 minutes.
Step 7
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Add the chicken or seafood stock and simmer for another 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Step 8
Return the lobster tails to the skillet to warm them through in the sauce, about 2 minutes.
Step 9
To plate, spoon the thyme-scented tomato sauce onto each plate. Place a sea bass fillet on top and a lobster tail next to it.
Step 10
Garnish with chopped parsley and serve with a lemon wedge on the side for a bright finishing touch.
Nutrition Facts
| Serving size | (1018.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1118.3 |
| Total Fat 75.1g | 0% |
| Saturated Fat 27.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 410.2mg | 0% |
| Sodium 4263.7mg | 0% |
| Total Carbohydrate 21.3g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 9.6g | |
| Protein 71.4g | 0% |
| Vitamin D 340.2IU | 0% |
| Calcium 399.8mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1654.6mg | 0% |
Source of Calories