Chilean Sea Bass

Recipe from Kiki

Ingredients

• 2 (6 oz) Chilean sea bass fillets, skin on

• 2 Tbs oil

• Salt & pepper, to taste

• 2 Tbs butter

• 2 Tbs fresh lemon juice (~½ lemon)

• 2 Tbs capers

For serving: Chopped parsley and lemon wedges

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 skinside 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 30-60 seconds more.

Flip and cook 2-3 minutes more until done. Fish is ready when it flakes easily with a fork and has reached an internal temperature of 140-145ºF.

Sauce

Melt butter in a small saucepan over medium-low heat until lightly browned. Add the lemon juice, salt, capers, and pepper and mix well until bubbly. Remove from heat.

When ready, spoon the lemon butter sauce over the pan seared sea bass and serve.