Pan Seared Chilean Sea Bass
Ingredients
The fish
-
4
filets
Chilean Sea Bass
The seasoning
-
1½
teaspoon
salt
-
½
teaspoon
ground pepper
The cooking fat
The flavorings
-
4
cloves
garlic
-
1
sliced
lemon
-
to taste
parsley
Instructions
- Pat the Chilean sea bass dry with a paper towel and season the flesh side with salt and pepper.
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon of ghee to the pan, and once melted, add the sea bass skin-side down.
- Sear the fish for 5 minutes, then flip and sear the flesh side for another 5 minutes.
- Flip the fish again, add 2 tablespoons of ghee and the minced garlic, and spoon the garlic butter over the fish.
- Add lemon slices to the skillet and cook for an additional 4-6 minutes until the fish is tender and flaky.
- Remove the fish from the pan to stop the cooking process, pour the remaining butter sauce over the fish, and garnish with cooked lemon slices and fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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