PAN SEARED CHILEAN SEA BASS RECIPE

This pan seared Chilean Sea Bass is incredibly juicy, tender and flavorful! The fish is flaky and has the best texture. An easy lemon garlic herb sauce elevates this dish!

INGREDIENTS

2 SERVINGS

▢2 filets Chilean sea bass, about 5 to 6 ounces each

▢1 tsp sea salt

▢1 tsp ground pepper

▢3 tbsp butter or ghee, divided

▢1 tsp minced garlic

▢1 tsp oregano

▢1 lemon

▢parsley, to garnish

INSTRUCTIONS 

First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.

In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet.

Cook for 5 minutes.

Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano.

After 5 minutes, flip fish. Pour butter herb sauce over fish.

Slice lemons into round discs. Place lemon slices in skillet.

Cook for 5 more minutes or until fish is flaky.

Finally, remove from pan. Pour sauce from pan on fish. Garnish with fresh parsley if desired.

NOTES

Depending on thickness of sea bass, cooking time may vary slightly.

If the skillet becomes dry, add more butter.

Cook fish until it is flaky.

Store leftovers in an airtight container in the fridge for up to 3 days.