Restaurant-Style Chilean Sea Bass
15 min4
Pan-seared sea bass fillets with crispy skin, finished with a warm lemon brown butter sauce.
| prepPat sea bass fillets dry with paper towels | ||||
| 20–24 oz / 570–680 g Chilean sea bass (4 fillets, 5–6 oz / 140–170 g each, skin-on) | Season fish with salt & pepper | Heat butter & oil over medium-high | Sear skin-side-down 3–4 min, flip, cook 3–4 min until | Spoon sauce over fish & serve |
| 21 g butter (or ghee) | ||||
| 22 ml olive oil (or avocado oil) | ||||
| 1/2 teaspoon salt (or to taste) | ||||
| 1/4 teaspoon black pepper (or to taste) | ||||
| 57 g butter (1/4 cup, unsalted) | Melt butter, brown lightly over medium-low | Stir in lemon juice, salt & pepper | ||
| 30 ml lemon juice (from 1/2 large lemon) | ||||
| 1/2 teaspoon salt | ||||
| 1/4 teaspoon black pepper | ||||
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