Restaurant-Style Chilean Sea Bass

🧂 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

👨‍🍳 Instructions

1. 1

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

2. 2

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

3. 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.

4. 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.

5. 5

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