Lemon Butter Chilean Sea Bass
Piquant, smooth, succulent Chilean sea bass will make your next dinner divine. Chilean sea bass isn’t bass and isn’t from Chile, but it is delicious. The firm textured mild white meat takes subtle flavors well — we don’t recommend a flaming hot chili sauce with this — and goes down oh-so-easy with a glass of chilled Chardonnay.
Chilean sea bass fillets
1 tbsp of ghee or butter
2 tbsp avocado or olive oil
Juice from 1/2 lemon (plus extra lemon zest for stronger flavor)
2 tbsp capers
Salt
Pepper
Pat your sea bass fillets dry with a paper towel and coat on both sides with 1 tbsp avocado oil. Sprinkle the fillets with salt and pepper.
Preheat oven to 425º F. Heat the remaining 1 tbsp avocado oil in a cast iron (or another oven-safe skillet) over medium-high heat.
When the pan is nice and hot, add the fish fillets with the skin side down (if they have skin). Let them cook for 5 mins. Flip and cook for an additional 5 minutes. It helps to use a metal spatula to prevent the bottom of the fish from sticking to the pan.
Transfer the skillet to the oven and cook for an additional 5 minutes. The fish should flake easily with a fork at this point and be a beautiful golden brown.
Melt the ghee (or vegan butter) in a small saucepan on the stove over medium heat or in the microwave.
Stir in the lemon juice and capers. Transfer the sauce to a small bowl. Serve the fish over mashed potatoes or polenta and top with the lemon butter sauce.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755