Pan Seared Chilean Sea Bass
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Pat fish dry, then
season with salt.
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Place fish in a pan with butter and olive oil (skin side down) and cook for 4 minutes on the first side.
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Flip and cook 2-4 minutes on the other side until fish flakes easily with a fork or reaches an internal temp of 135 degrees.
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Melt butter in a small pan. Add herbs (parsley, chives and basil). Stir in lemon zest.
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Drizzle herb butter over fish and enjoy immediately.
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