Ingredients:

  • 2 (6-ounce) fillets of corvina sea bass, skin on
  • Salt and pepper, to taste
  • 1 tablespoon olive oil for cooking the fish
  • 1 tablespoon unsalted butter for cooking the fish
  • Lemon wedges, for serving (optional)
  • 3 tablespoons olive oil for the sauce
  • 1 clove garlic, minced for the sauce
  • Zest of 1 lemon for the sauce
  • Juice of 1 lemon for the sauce
  • 2 tablespoons fresh parsley, chopped for the sauce
  • 1 tablespoon fresh dill, chopped (or substitute with thyme) for the sauce
  • Salt and pepper to taste for the sauce

Instructions:

  1. Rinse and dry: Rinse the corvina sea bass fillets under cold water and pat them dry with paper towels.
  2. Season: Generously season both sides of each fillet with salt and pepper.
  3. Combine ingredients: In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, parsley, dill (or thyme), salt, and pepper until well combined. Set aside.
  4. Heat oil in skillet: In a large skillet over medium-high heat, add one tablespoon of olive oil.
  5. Once hot but not smoking (should shimmer), add one tablespoon of unsalted butter to melt it into the pan.
  6. Place fish fillets skin-side down in skillet carefully so they do not splatter. Cook about four to five minutes without moving them until golden brown.
  7. Gently flip each fillet using a spatula; cook an additional three to four minutes on this side or until cooked through.