Melt-in-Your- Chilean Sea Bass Ruth’s Chris Style

What makes so special?

Okay, so you know how Ruth’s Chris has that insanely Chilean sea bass that costs like $50 a plate? Yeah, this is my attempt to recreate that magic at home. After way too many dinners there (don’t judge my priorities), I finally figured out their secret. It’s all about that buttery, herb-crusted perfection that literally melts on your fork. The fish comes out so tender you could cut it with a spoon, and that crust? Chef’s kiss This is fancy restaurant quality without fancy restaurant attitude.

Why You’ll Love This Recipe

Let me be clear—Chilean sea bass is not inexpensive. But here’s why it’s worth every penny:

• This fish is basically the butter of the sea. It’s so rich and flaky, it’s almost unfair to other fish.
• The herb crust adds this amazing contrast—crispy on top, melt-in-your-mouth underneath.
• It looks like you spent all day cooking, but it really takes about 20 minutes total.
• Perfect for date nights, anniversaries, or whenever you want to feel fancy without pants (we don’t judge).
• Even people who “don’t like fish” will demolish this. I’ve converted multiple fish haters with this recipe.
• It’s surprisingly difficult to mess up—sea bass is forgiving, unlike some prissy fish.

The Good Stuff You’ll Need

For the Fish:

• 4 Chilean sea bass fillets (about 6-8 oz each—splurge on the excellent stuff; it’s worth it)
• 2 tablespoons olive oil (for searing)
• Salt and freshly cracked black pepper (don’t cheap out on pre-ground pepper here)

For the Herb Crust:

• 1/2 cup panko breadcrumbs (the fluffy Japanese kind, not those sad regular ones)
• 1/4 cup grated Parmesan cheese (fresh, please—the powdered stuff in the green can is not invited)
• 2 tablespoons fresh parsley, chopped fine
• 1 tablespoon fresh chives, chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried if fresh isn’t happening)
• 2 cloves garlic, minced super fine
• 3 tablespoons butter, melted (real butter, not margarine—we’re not animals)
• Zest of 1 lemon (just the yellow part; the white stuff is bitter)

For the Lemon Butter Sauce:

• 4 tablespoons butter (again, the real deal)
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine (or chicken broth if you’re being boring)
• 1 small shallot, minced (onion works if you can’t find shallots)
• 1 clove garlic, minced
• Pinch of salt and white pepper

For Serving:

• Lemon wedges (because presentation matters)
• Extra fresh herbs for garnish
• Your fanciest plates (this dish deserves respect.)

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Let’s Make Magic Happen.

Prep Work (10 minutes):

1. Take your sea bass out of the fridge about 20 minutes before cooking. Cold fish + hot pan = uneven cooking, and we’re not having that.
2. Preheat your oven to 425°F. We’re going high and fast for that perfect crust.
3. Pat those beautiful fillets completely dry with paper towels. I mean REALLY dry. Any moisture is the enemy of a good sear.
4. Season both sides generously with salt and pepper. Don’t be shy—the fish can handle it.

Make the Herb Crust (5 minutes):

1. In a bowl, mix together the panko, Parmesan, all the herbs, garlic, and lemon zest.
2. Drizzle in the melted butter and toss with a fork until everything looks like wet sand. It should hold together when you squeeze it but still be crumbly.
3. Taste it (seriously, taste your components). Adjust salt if needed. This mixture should be flavorful enough to make you want to eat it with a spoon.

Sear the Fish (5 minutes):

1. Heat a large oven-safe skillet (cast iron is perfect) over medium-high heat. Add the olive oil and let it get shimmery hot.
2. Gently place the sea bass in the pan, making sure not to crowd them. You should hear that satisfying sizzle—if you don’t, your pan isn’t hot enough.
3. Don’t touch them! I know it’s tempting, but let them sear for about 3-4 minutes. They’ll develop this gorgeous golden crust and release easily when they’re ready.
4. Flip them carefully (a thin spatula is your friend here) and sear the other side for 2 minutes.

Add the Crust & Finish (8-10 minutes):

1. Remove the pan from the heat. Gently press a generous amount of the herb mixture on top of each fillet. Really pack it on there—this is not the time to be conservative.
2. Slide the whole pan into your preheated oven for 8-10 minutes, depending on thickness. The fish is done when it flakes easily and reaches 145°F internally, but honestly, sea bass is so forgiving you’d have to really try to overcook it.

Make the Sauce (5 minutes):

1. While the fish finishes in the oven, make your sauce. In a small pan, melt 1 tablespoon of butter over medium heat.
2. Add the minced shallot and garlic, and cook until fragrant (about 30 seconds—don’t let it brown).
3. Add the wine and let it bubble for a minute, then add the lemon juice.
4. Remove from heat and whisk in the remaining butter one piece at a time. This creates that silky, restaurant-quality sauce. Season with salt and white pepper.

The Grand Finale:

1. Let the fish rest for 2-3 minutes after it comes out of the oven. This helps the juices redistribute.
2. Drizzle each fillet with the lemon butter sauce, and garnish with fresh herbs and lemon wedges.
3. Serve immediately on warm plates because cold fish is a tragedy.

What to Serve with This Masterpiece

• Asparagus: Roasted with a little olive oil and salt. The slight char pairs beautifully with the delicate fish.
• Garlic Mashed Potatoes: Because butter + butter = happiness. The creamy texture complements the flaky fish perfectly.
• Wild Rice Pilaf: Adds a nutty texture that doesn’t compete with the star of the show.
• Simple Green Salad: Something light and acidic (like arugula with lemon vinaigrette) cuts through all that richness.
• Wine Pairing: A buttery Chardonnay or crisp Sauvignon Blanc. If you’re feeling fancy, a white Burgundy will make you feel like you’re dining at a Michelin-starred restaurant.
• The Bread Situation: Crusty sourdough to soak up every drop of that lemon butter sauce. Don’t waste a drop!

Switch It Up

Got the basics down? Try these variations:

• Mediterranean Style: Add sun-dried tomatoes, olives, and oregano to the crust. Finish with a drizzle of olive oil.
• Asian-Inspired: Mix panko with sesame seeds and a touch of soy sauce in the crust. Serve with a ginger-scallion oil drizzle.
• Cajun Twist: Add paprika, cayenne, and thyme to the crust. Serve with a spicy remoulade sauce.
• Truffle Luxury: Add a tiny bit of truffle oil to the herb crust (a little goes a LONG way). Prepare to feel ridiculously fancy.
• Coconut Crusted: Mix panko with shredded coconut and a pinch of curry powder. Serve with a lime-cilantro butter.
• Pecan Crusted: Replace some panko with finely chopped pecans. Add a touch of brown butter to the sauce.

Pro Tips for Success

• Buy quality fish: If it smells “fishy,” don’t buy it. Fresh sea bass should smell like the ocean, not like, well, dead fish.
• Room temperature matters: Cold fish takes longer to cook and cooks unevenly. Plan ahead!
• Don’t skip the sear: That initial sear creates flavor and texture. The oven just finishes the job.
• Crust falling off?: Press it down gently with the back of a spoon and make sure your fish is dry before applying.
• Sauce breaking?: Remove from heat and whisk in cold butter gradually. Temperature control is key.

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Storage & Leftovers

Ideally, this should be enjoyed immediately for the best experience. But life happens:

• Refrigerate: Up to 2 days, but the crust won’t be as crispy when reheated.
• Reheating: Low oven (300°F) for about 10 minutes. Don’t microwave unless you hate yourself.
• Leftover Ideas: Flake it into a salad or pasta. The herb crust becomes like a fancy breadcrumb topping.

Questions People Actually Ask

Q: Is Chilean sea bass really worth the money?
A: Look, I’m not going to tell you how to spend your money, but yes. It’s incredibly buttery and almost impossible to overcook. If you’re celebrating something special, go for it. If it’s Tuesday and you’re broke, save it for later.

Q: Can I substitute another fish?
A: Halibut or cod work, but they’re not as rich. Black cod (sablefish) is probably the closest substitute. Just adjust cooking time based on thickness.

Q: My crust keeps falling off. What am I doing wrong?
A: Your fish is probably too wet, or you’re not pressing the crust down enough. Pat that fish DRY, then really press the crust mixture into the flesh.

Q: Can I make this ahead for a dinner party?
A: You can prep the crust mixture and sauce earlier in the day, but cook the fish right before serving. The recipe isn’t a make-ahead dish—it’s best hot and fresh.

Q: What if I can’t find fresh herbs?
A: Dried herbs work; just use about 1/3 the amount. The flavor won’t be as bright, but it’ll still be delicious.

Q: How do I know when it’s done?
A: The fish should flake easily when pressed with a fork and be opaque throughout. Internal temp should hit 145°F, but honestly, sea bass is pretty forgiving—it stays moist even if slightly overcooked.

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