Restaurant-Style Chilean Sea Bass

Name: Restaurant-Style Chilean Sea Bass
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 20-24 oz Chilean sea bass (4 fillets, 5-6 oz each, skin-on works best); 1 ½ Tbsp butter (or ghee); 1 ½ 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

4 servings

portions

5 minutes

temps actif

15 minutes

temps total

Commencer à Cuisiner

Ingrédients

20-24 oz Chilean sea bass (4 fillets, 5-6 oz each, skin-on works best)

1 ½ Tbsp butter (or ghee)

1 ½ 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

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/60-63ºC.

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 Chilean sea bass, serve, and enjoy!

Nutrition

Taille de Portion

Calories

415 kcal

Lipides Totaux

39 g

Lipides Saturés

15 g

Lipides Insaturés

9 g

Acides Gras Trans

1 g

Cholestérol

104 mg

Sodium

785 mg

Glucides Totaux

1 g

Fibres Diététiques

0.1 g

Sucres Totaux

0.2 g

Protéines

17 g