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This recipe for pan-seared Chilean Sea Bass is bursting with juicy flavor. With a simple lemon butter herb sauce, this healthy and delicious meal looks like it's from the fanciest restaurant in town! And to top it all off, it’s a one-pan meal that you can turn around in just 20 minutes.
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Pan Seared Chilean Sea Bass Recipe

This recipe for pan-seared Chilean Sea Bass is bursting with juicy flavor. With a simple lemon butter herb sauce, this healthy and delicious meal looks like it's from the fanciest restaurant in town! And to top it all off, it’s a one-pan meal that you can turn around in just 20 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 2 fillets Chilean sea bass
  • 3 tablespoons unsalted butter divided
  • 1 teaspoon minced garlic
  • 1 teaspoon oregano
  • 1 lemon
  • salt and pepper to taste
  • parsley for garnish

Instructions

  • Pat fish dry with paper towels. Then season with sea salt and black pepper.
  • In a large skillet over medium heat, add 1 tablespoon butter. Once melted, place fish skin side down in the skillet.
  • Cook for 5 minutes. Allow fish to cook 5 minutes.
  • While fish is cooking, melt the remaining butter in a microwave-safe dish. Combine with minced garlic and oregano.
  • Flip the fish after 5 minutes, and pour herb butter sauce over fish.
  • Slice lemons into round discs and place them on the skillet.
  • Cook until the fish begins to flake (about 5 more minutes).
  • Remove from heat and plate the fish. Pour pan juices over the fish and garnish with fresh parsley. Serve right away.

Notes

  • Cooking time can vary by the thickness of the fish.
  • Add more butter if the skillet begins to dry out.
  • Fish should until it begins to flake.
  • Place leftovers in an air-tight container for up to 3 days. For best results, store with pan juices.