{
  "id": "https://cookbook.antoniwan.online/recipes/chilean-sea-bass",
  "slug": "chilean-sea-bass",
  "title": "Chilean Sea Bass",
  "description": "Sea bass fillets pan-fried in butter or oil with garlic. Lemon over each piece.",
  "language": "en",
  "publishedAt": "2022-08-31T14:00:00.000Z",
  "group": "Mains",
  "recipeCategory": "Mains",
  "subjects": [
    "cooking",
    "recipes",
    "food"
  ],
  "introduction": "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."
  ],
  "markdownUrl": "https://cookbook.antoniwan.online/recipes/chilean-sea-bass.md",
  "imageCredit": "Acabashi",
  "imageCreditUrl": "https://commons.wikimedia.org/wiki/File:Pan_seared_sea_bass_at_the_White_Hart_Inn,_Moreton,_Essex,_England.jpg",
  "imageLicense": "CC BY-SA 4.0"
}