Copycat Ruth’s Chris Chilean Sea Bass Recipe

This Ruth’s Chris–inspired Chilean sea bass recipe captures the restaurant’s signature simplicity and rich flavor. Firm yet buttery, Chilean sea bass is an elegant fish that pairs beautifully with a bright lemon and caper butter sauce. The technique below delivers a restaurant-quality plate in under 30 minutes, making it ideal for special dinners or a refined weeknight meal. The recipe highlights clean ingredients and straightforward steps so you can focus on flavor and presentation rather than complicated preparation.

Besides being indulgent, this dish is a healthy source of omega-3 fatty acids and lean protein. The light citrus and briny capers cut through the fish’s richness, creating balance on the plate. Whether you’re serving guests or just treating yourself, this method produces moist, flaky fillets with a silky sauce.

Ingredients

• 1 lb Chilean sea bass – choose wild-caught when possible for best texture and flavor.
• Neutral cooking oil – canola, grapeseed, or another light oil, just enough to coat the pan.
• Salt and freshly ground black pepper – to taste.
• 2 tbsp unsalted butter – use unsalted to control the seasoning of the sauce.
• 2 tbsp capers – drained; they bring a bright, briny contrast to the butter.
• 1 fresh lemon – zest and juice to finish the fish with acidity.

Optional substitutions:

• For a dairy-free sauce, swap butter for a plant-based spread or extra oil.
• If you don’t have capers, chopped green olives can provide a similar salty, tangy note.

Instructions

1. Preheat the oven to 375°F (190°C). Prepare an ovenproof dish by lining it with parchment or lightly greasing with cooking oil.
2. Season the fish. Pat the Chilean sea bass dry, place it in the prepared dish, drizzle with a small amount of oil and season both sides with salt and pepper.
3. Bake the fillets. Roast for 12–15 minutes, depending on thickness, until the flesh flakes easily and is opaque throughout. Avoid overcooking—the fish should remain moist and tender.
4. Make the sauce. While the fish cooks, warm a skillet over medium-high heat. Add the butter and let it melt gently until it begins to foam and brown slightly, then stir in the capers and sauté about 1 minute to release their flavor.
5. Finish the fish in the sauce. Transfer the baked fillets to the skillet and spoon the butter-caper sauce over each piece. Cook 1–2 minutes per side to meld flavors and create a glossy finish; baste frequently.
6. Brighten with lemon. Remove from heat and squeeze fresh lemon juice over the fish just before serving. Add a little lemon zest if you like a stronger citrus aroma.

Cooking tip: Check the fish at the lower end of the baking time window to prevent drying. Chilean sea bass cooks quickly and benefits from gentle handling.

• Always use freshly squeezed lemon juice for the cleanest, brightest flavor.
• For a lightly crisp exterior, sear the fillets in a hot skillet for 1–2 minutes per side before finishing them in the oven.
• To prevent sticking, heat the skillet with oil before adding the butter; then add butter just long enough to brown slightly.
• If using frozen fish, fully thaw and pat dry to remove excess moisture that can steam the fillets instead of allowing them to brown.