Chilean Sea Bass is one of the best fish around. It's delicious, it's versatile, and especially amazing when served with Mediterranean-style vegetables and is finished with fresh basil. What I want to know is what is the best way to cook it? Pan-Seared? Grilled? Baked? Chilean sea bass is caught in deep waters in and around southern oceans near Antarctica. It is a buttery, firm, mildly sweet, melt-in-your-mouth fish that pairs with just about anything. It is snow-white in color and can be eaten with or without the skin. You can grill, broil, bake, pan-sear, or poach it. Chilean sea bass is a bit of an overfished species and is often very expensive. PRINT OUT THE RECIPE AT: Ingredients for this recipe: For the Mediterranean Vegetables • 3 tablespoons olive oil • 1 pound baby potatoes, sliced in half • 1 peeled and thinly sliced shallots • 3 finely minced garlic cloves • 10 kalamata olives, sliced in half • 10 Frescatrano olives, sliced in half • 2 julienne roasted red bell peppers • 15-20 cherry tomatoes, sliced in half • ½ cup white wine. • 2 tablespoons chopped fresh basil • salt and pepper to taste For the Sea Bass • 2 tablespoons oil • 2 teaspoons unsalted butter • 4 8-ounce skin-on fresh Chilean sea bass fillets • salt and pepper to taste