Chilean Sea Bass

Chilean sea bass fillets seasoned and pan-fried in butter or oil with garlic. Lemon over each piece.

Ingredients

• 4 Chilean sea bass fillets, 6 to 8 ounces each
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons butter or olive oil
• 1 garlic clove, minced
• 1 large lemon, quartered

Equipment

• Nonstick pan

Method

1. Pat the fillets dry. Season one side with salt and pepper.
2. Heat 2 tablespoons butter or oil in a nonstick pan. Fry the garlic 1 minute and move it to the side.
3. Add the remaining tablespoon of butter or oil. Add the fish seasoned-side down.
4. Cook 2 to 3 minutes until golden. Season the exposed side, flip, and cook about 2 more minutes until opaque.
5. Remove the fish, drizzle with pan juices, and squeeze one lemon quarter over each piece.

Notes

• Fridge, airtight, up to 3 days.
• Freeze cooked and cooled fish up to 2 months. Thaw fully before reheating.
• Reheat briefly in the microwave or in a nonstick pan.