INGREDIENTS
Ingredients:
20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best
1.5 Tbsp butter
1.5 Tbsp olive oil or avocado oil
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
Lemon Sauce:
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
DIRECTIONS
Directions:
Pat the sea bass fillets dry with paper towels. Generously season both sides with salt and pepper. Use a large skillet and heat 1.5 Tbsp of butter and 1.5 Tbsp of oil over medium-high heat. 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. 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. When everything is ready, spoon the lemon butter sauce over the pan seared sea bass, serve, and enjoy!
