Description
A delightful and easy-to-make dish featuring tender Chilean seabass infused with a vibrant lemon caper butter sauce.
Ingredients
Scale
- 2 6 oz Chilean seabass filets
- 5 tablespoons butter (3 for the sauce, 2 for pan-frying the fish)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon capers
- 1 large shallot, finely minced
- 4 cloves garlic, finely minced
- 1 teaspoon Italian herbs seasoning mix
- 1 teaspoon Celtic sea salt
- 1 teaspoon freshly cracked black pepper
- Diced parsley or microgreens, to garnish (optional)
Instructions
- Prepare the pan: Begin by heating a large nonstick skillet over medium-high heat.
- Melt the butter: Add 2 tablespoons of butter to the pan, allowing it to melt until it becomes light and foamy.
- Sear the seabass: Place the seabass filets in the pan, fat side facing down and cook for about 6 minutes.
- Flip and cook: Carefully flip the fish, letting it cook skin-side down until it’s crispy and golden brown.
- Set aside: Once the fish has crisped beautifully on both sides, remove it from the pan and set it aside on a warm plate.
- Prepare the sauce: Discard the remaining butter in the pan and return the skillet to medium-high heat. Add 3 tablespoons of butter and then add the minced shallots and garlic.
- Cook aromatics: Sauté until the shallots and garlic are soft and lightly browned—this should take about 2 minutes.
- Add flavors: Stir in the lemon juice, pepper, salt, herbs, and capers. Let the mixture reduce slightly and thicken for about a minute.
- Finish the dish: Spoon the fragrant lemon caper butter sauce over the seared seabass and garnish with parsley or microgreens if desired.
- Serve: Your Lemon Caper Butter Chilean Seabass is ready to wow your guests! Serve immediately and enjoy.
Notes
Use fresh ingredients for the best flavor. Keep an eye on the heat while cooking to avoid burning the butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 90mg