– Chilean Sea Bass, cut into filets
– kosher salt or sea salt
– butter
– olive oil
– chives, parsley and basil
– garlic powder
– lemon (save zest + more for garnish and to squeeze over the top)
Melt olive oil and butter in a large skillet. Place fish skin side down. Add lemon slices to the pan. Cook fish on one side for 3-4 minutes. Flip and cook 2-3 more on the other side.
Pat the sea bass fillets with paper towels to absorb any excess moisture. This will help the seasonings adhere and create a Maillard reaction (browning).