Pan Seared Chilean Sea Bass

Name: Pan Seared Chilean Sea Bass
Total time: 30 min
Ingredients: 20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best; 1.5 Tbsp butter or ghee; 1.5 Tbsp olive oil or avocado oil; 1/2 tsp salt or to taste; 1/4 tsp black pepper or to taste; 2 oz butter 1/4 cup, unsalted; 2 Tbsp lemon juice from 1/2 large lemon; 1/2 tsp salt; 1/4 tsp black pepper

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Total: 30

Servings: 4

Ingredients

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20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best1.5 Tbsp butter or ghee1.5 Tbsp olive oil or avocado oil1/2 tsp salt or to taste1/4 tsp black pepper or to taste2 oz butter 1/4 cup, unsalted2 Tbsp lemon juice from 1/2 large lemon1/2 tsp salt1/4 tsp black pepper

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Instructions

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Step 1

Pat the sea bass fillets dry with paper towels. Generously season both sides with salt and pepper.

Step 2

Use a large skillet and heat 1.5 Tbsp of butter and 1.5 Tbsp of oil over medium-high heat.

Step 3

Add the fillets skin-side-down and pan-sear for 3-4 minutes per side. The cooking time depends on the thickness of the fillets.When ready to flip, if the fillets stick, let them cook for 10-15 seconds more, and then try again.The fish is ready when it flakes easily with a fork and has reached an internal temperature of 140-145ºF/60-63ºC.

Step 4

To make the lemon sauce, melt 1/4 cup butter in a small saucepan over medium-low heat until lightly browned. Add the lemon juice, salt, and pepper and mix well.

Step 5

When everything is ready, spoon the lemon butter sauce over the pan seared Chilean sea bass, serve, and enjoy!