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

porcje

5 minutes

czas aktywny

15 minutes

całkowity czas

Zacznij Gotować

Składniki

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

Wskazówki

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!

Wartości Odżywcze

Wielkość Porcji

Kalorie

415 kcal

Tłuszcz Całkowity

39 g

Tłuszcz Nasycony

15 g

Tłuszcz Nienasycony

9 g

Tłuszcz Trans

1 g

Cholesterol

104 mg

Sód

785 mg

Węglowodany Całkowite

1 g

Błonnik Pokarmowy

0.1 g

Cukry Całkowite

0.2 g

Białko

17 g