Lemon Caper Butter Chilean Sea Bass

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 6 oz Chilean seabass filets

3 tablespoons + 2 tablespoons butter (4 total, 3 for sauce, 2 for pan frying fish)

2 tablespoons fresh squeezed lemon juice

1 tablespoon capers

1 large shallot (finely minced)

4 cloves garlic (finely minced)

1 teaspoon Italian herbs seasoning mix

1 teaspoon Celtic sea salt

1 teaspoon freshly cracked black pepper

Diced parsley or microgreens (to garnish, optional)

Directions

Heat a large nonstick skillet on medium-high heat.

Melt 2 tablespoons butter in the pan until light and foamy.

Add seabass, fat side face down in butter.

Cook about 6 minutes, until fish is golden brown on one side.

Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.

When fish has crisped, remove from pan, and set aside on a plate. Discard butter in the pan.

Add pan back to stove and return to medium-high heat.

Melt 3 tablespoons butter in the pan and add shallots and garlic. Cook until soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.

Stir in lemon juice, pepper, salt, herbs, and capers.

Let reduce slightly and thicken, about 1 minute.

Spoon sauce over seabass and top with parsley or microgreens.

Serve immediately.