Ingredients:

  • 4 black sea bass fillets (approximately 6 ounces each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon fresh thyme leaves (5 g)
  • 1 teaspoon fresh parsley, chopped (5 g)
  • 4 tablespoons unsalted butter (57 g)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon fresh parsley, chopped (5 g)
  • 1 pinch red pepper flakes (optional)

Instructions:

  1. Pat black sea bass fillets dry with paper towels. Season both sides with olive oil, sea salt, and black pepper. Drizzle with lemon juice and sprinkle with fresh thyme and parsley.
  2. Heat a non-stick skillet over medium-high heat. Add the seasoned fillets to the skillet, skin-side down (if applicable). Cook for 4-5 minutes until the underside is golden brown.
  3. Carefully flip the fillets and cook for an additional 3-4 minutes until just cooked through (internal temperature should reach 145°F / 63°C).
  4. In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. Stir in lemon juice, chopped parsley, and red pepper flakes (if using). Remove from heat.
  6. Plate the cooked black sea bass fillets. Drizzle the garlic butter sauce over the top. Garnish with additional parsley and lemon wedges, if desired.