15-Minute Air Fryer Chilean Sea Bass

Air fried Chilean sea bass fillet on a plate with lemon wedges.

4.76 from 25 votes

15-Minute Air Fryer Chilean Sea Bass

This air fryer Chilean sea bass recipe makes cooking this buttery, flaky fish simple and stress-free. With garlic butter, fresh lemon, and a quick cooking time, you can make a delicious seafood dinner at home in about 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Calories: 374kcal

Author: Angela Lietzke

Equipment

Air Fryer

Ingredients

2 fillets Chilean sea bass
2 tablespoons butter cubed
1 teaspoon garlic minced
½ teaspoon salt
¼ teaspoon black pepper
lemon wedge optional
olive oil spray

Instructions

Preheat the air fryer to 350°F. Pat the Chilean sea bass fillets dry with paper towels, then season all sides with salt and pepper.
Add butter and minced garlic to a small microwave-safe bowl. Heat for about 30 seconds, or until the butter is melted. Stir to combine, then brush the garlic butter over the top and sides of each fillet.
Lightly spray the air fryer basket with oil to prevent sticking. Place the sea bass fillets skin side down in a single layer, leaving space between each piece. Air fry at 350°F for 10 minutes, or until it's lightly golden, the center is opaque, and the fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets. For best results, cook until the thickest part reaches an internal temperature of 145°F.
Finish with a squeeze of fresh lemon juice before serving to brighten the rich, buttery flavor.

Notes

Use similar-sized fillets so they cook evenly in the air fryer.
Let the sea bass sit at room temperature for 10-15 minutes before cooking. Taking the chill off helps the thick fillets cook more evenly.
Patting the fish dry before seasoning helps the garlic butter stick and creates a better texture.
Avoid flipping the fish while cooking. Chilean sea bass becomes very tender and can break apart easily once cooked.
Use a meat thermometer for best results. Cook until the thickest part reaches 140-145°F and the fish flakes easily with a fork.

Nutrition