My favorite fatty fish is the chilean sea bass. I don’t have it very often, but when I do, this lemon butter sauce does the trick beautifully. Then pair it with some mashed potatoes or rice and nice green vegetable to serve.
This recipe is a two step process where in searing the fish filets gives them that beautiful golden brown color and crust. I also find the fish to be less watery this way as opposed to just baking it. In my experience, this specific type of fish releases a lot of water when just baked.
If you want to avoid the butter and/or all dairy, you can absolutely substitute in some olive oil and whisk that well with the lemon as the sauce. It will be very delicious and this is the way most Greeks prepare their fish; when I was growing up my mother and grandmother always used olive oil and rarely used butter.
Pan Seared Chilean Sea Bass with Lemon Butter Sauce
- 12 oz. chilean sea bass
- 2 tbs olive oil (divided)
- salt + pepper to taste
- 1/4 cup butter, melted
- 1/2 lemon, juiced
- fresh dill, for garnish
- Preheat your oven to 420 F.
- Rinse and pat your fish filets completely dry. Brush your fish with 1 tbs oil all over. Season with salt + pepper to taste.
- Add the remainder olive oil to a pan and heat on HIGH. Once hot, add your fish skin side up. Lower heat to medium high and sear each side for a few minutes per side, until golden.
- Transfer pan to your oven and bake for 10-15 minutes (time varies along with the thickness of your fish). Internal temperature should be 145 F.
- Whisk together the melted butter and lemon juice. Pour over your fish, garnish with dill and freshly ground black pepper.