Pan Seared Chilean Sea Bass

Pat fish dry, then  season with salt. 

Place fish in a pan with butter and olive oil (skin side down) and cook for 4 minutes on the first side.

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.

Melt butter in a small pan. Add herbs (parsley, chives and basil). Stir in lemon zest. 

Drizzle herb butter over fish and enjoy immediately.