Pan Seared Chilean Sea Bass with Lemon Butter Sauce
Ingredients
- 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
Instructions
- 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.