Pan Seared Chilean Sea Bass Recipe
butter basted sauteed seasonal vegetables, lemon herb caper sauce
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Ingredients
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Chilean Sea Bass
Seasonal Vegetables
Lemon Herb Caper Sauce
Method
Chilean Sea Bass
- 1
Prepare the Fish
Pat the Chilean sea bass fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the fillets skin-side down. Sear for about 4-5 minutes until the skin is crispy.
- 3
Baste the Fish
Flip the fillets and add 3 tablespoons of unsalted butter to the skillet. As the butter melts, spoon it over the fillets for about another 4-5 minutes. The fish should be cooked through and flaky.
Seasonal Vegetables
- 4
Prepare the Vegetables
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced zucchini, diced bell peppers, and trimmed asparagus.
- 5
Sauté the Vegetables
Season the vegetables with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper. Sauté for about 5-7 minutes until they are tender but still crisp.
Lemon Herb Caper Sauce
- 6
Make the Sauce
In a small bowl, combine 3 tablespoons of lemon juice, 2 tablespoons of chopped fresh parsley, 2 tablespoons of drained capers, 2 tablespoons of olive oil, and 1 teaspoon of minced garlic. Whisk until well blended.
