Ingredients:

  • 2 (6-ounce) Chilean sea bass fillets (170 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter (56 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (15 ml)
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions:

  1. Pat the sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
  2. In a non-stick skillet, heat olive oil over medium-high heat until shimmering.
  3. Place the seasoned sea bass fillets skin-side down in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden. Carefully flip the fillets using a fish spatula.
  4. Sear for an additional 3-4 minutes, until the fish is opaque and flakes easily with a fork. Remove from heat and let rest.
  5. In the same skillet, reduce heat to medium and add butter. Allow it to melt. Add minced garlic and sauté until fragrant (about 1 minute). Stir in lemon juice and zest. Add chopped parsley if using. Cook briefly until combined.
  6. Serve the sea bass fillets drizzled with the lemon butter sauce.