Merluza Negra A Las Alcaparras Recipe

Time30m

Serves4

Chilean sea bass with black butter and capers

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Ingredients

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1
Pat the Chilean sea bass fillets dry with paper towels and season both sides with salt and black pepper.

2
In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook the butter until it turns a deep golden brown color and develops a nutty aroma. This should take about 5-7 minutes.
3
Once the butter is browned, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4
Stir in the capers and lemon juice, cooking for another minute to combine the flavors. Remove from heat and sprinkle with chopped parsley.

5
In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, gently place the seasoned sea bass fillets into the skillet.
6
Cook the fish for about 4-5 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

7
Place the cooked sea bass fillets on a serving platter and drizzle the black butter sauce over the top. Serve with lemon wedges on the side.