Pan-Seared Chilean Sea Bass

Ingredients

Fish

• 20–24 oz Chilean sea bass (4 fillets, about 5–6 oz each; skin-on works best)
• 1.5 tbsp butter (or ghee)
• 1.5 tbsp olive oil (or avocado oil)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Lemon butter sauce

• 1/4 cup unsalted butter (2 oz)
• 2 tbsp lemon juice (from about 1/2 large lemon)
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Pat the sea bass fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Heat 1.5 tbsp butter and 1.5 tbsp oil in a large skillet over medium-high heat.
3. Add the fillets skin-side down and pan-sear 3–4 minutes per side (thicker fillets may need closer to 5). If a fillet sticks when you try to flip it, give it another 10–15 seconds.
4. Fish is done when it flakes easily with a fork and hits about 140–145°F in the center.
5. For the sauce: melt 1/4 cup butter in a small saucepan over medium-low until lightly browned. Stir in lemon juice, salt, and pepper.
6. Spoon the lemon butter sauce over the seared sea bass and serve.