Pan Seared Chilean Sea Bass
If you want the easiest and quickest seafood dinner, try out this savory Pan Seared Chilean Sea Bass. It’s a simple dish of fresh bass seared in a hot skillet and topped with a lemon butter sauce.
- 1 lb Chilean Sea Bass
- 2 tbsp butter
- 2 tbsp capers
- 1 lemon
- salt and pepper to taste
Remove any fish bones and pat the fish dry with a paper towel. Heat some oil in a skillet over high heat.
Salt and pepper the fish on all sides. Place in the pan, reduce the heat to medium and cook for 5-6 minutes on each side.
In a small skillet, melt some butter over medium heat. Add the capers and lemon juice.
Serve the sauce over the cooked fish and enjoy!
- Soak in saltwater - If an overly fishy taste bothers you, soak the bass in saltwater overnight. This will remove a ton of the fishy taste. The lemon juice will help with the fishy flavor as well.
- Serve with just lemon instead of sauce - Squeeze a slice of lemon over each piece of bass and enjoy it without sauce.
Calories: 478kcal | Carbohydrates: 5g | Protein: 27g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 434mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 826IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg