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
- Paper towels
- Knife and cutting board, for the garlic and lemon
- Nonstick pan
- Fish spatula
Method
- Pat the fillets dry. Season one side with salt and pepper.
- Heat 2 tablespoons butter or oil in a nonstick pan. Fry the garlic 1 minute and move it to the side.
- Add the remaining tablespoon of butter or oil. Add the fish seasoned-side down.
- Cook 2 to 3 minutes until golden. Season the exposed side, flip, and cook about 2 more minutes until opaque.
- 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.