Description
Deliciously pan-seared Chilean sea bass with a crispy exterior and tender, flaky interior.
Ingredients
Scale
- 2 fillets Chilean sea bass
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the sea bass fillets dry with paper towels and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the fillets to the skillet and sear without moving them for about 4-5 minutes until golden brown.
- Carefully flip the fillets and add butter and garlic to the pan.
- Cook for an additional 3-4 minutes, spooning the butter over the fillets.
- Drizzle with lemon juice and sprinkle with parsley before serving.
Notes
- Make sure the skillet is hot before adding the fish to prevent sticking.
- Use a fish spatula for easy flipping.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 0
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 30
- Cholesterol: 80