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Chilean Sea Bass

Chilean Sea Bass offers a rich buttery texture that melts in your mouth. This recipe brings restaurant-quality fish to your home kitchen with ease.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 Chilean sea bass fillets about 6 ounces each.
  • 2 tablespoons olive oil.
  • 1 tablespoon unsalted butter.
  • 2 cloves garlic minced.
  • 1 tablespoon fresh lemon juice.
  • 1 teaspoon sea salt.
  • 1 teaspoon freshly ground black pepper.
  • 1 tablespoon chopped fresh parsley.

Method
 

  1. Pat the sea bass fillets dry with paper towels and season both sides with sea salt and black pepper.
  2. Place a heavy skillet on medium-high heat and add olive oil. Allow it to warm for one minute.
  3. Place the fillets skin side down if the skin remains attached. Cook for four minutes until the bottom develops a crisp surface.
  4. Turn the fillets with care. Add butter and minced garlic to the skillet and cook for three minutes.
  5. Drizzle fresh lemon juice over the fillets. Scatter chopped parsley across the pan.
  6. Transfer the fillets to warm plates and spoon the garlicky butter from the pan over the top.

Notes

Garnish with lemon slices and serve with your choice of sides such as roasted asparagus or lemon rice for a balanced meal.