Lemon Caper Butter Chilean Seabass
Rich buttery Chilean seabass filets cooked in a lemon caper sauce in less than 15 minutes for a restaurant-quality dinner that is simple, elegant, and so delicious!
Servings: 2 filets
Equipment
Ingredients
- 2 6 oz chilean seabass filets
- 3 tablespoons + 2 tablespoons butter 4 total, 3 for sauce, 2 for pan frying 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
- Heat a large nonstick skillet on medium-high heat.
- Melt 2 tablespoons butter in pan until light and foamy.
- Add seabass, fat side face down in butter.
- Cook about 6 minutes, until fish is golden brown on one side.
- Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.
- When fish has crisped, remove from pan, and set aside on a plate. Discard butter in pan.
- Add pan back to stove, and return to medium-high heat.
- Melt 3 tablespoons butter in pan and add shallots and garlic. Cook to soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.
- Stir in lemon juice, pepper, salt, herbs, and capers.
- Let reduce slightly and thicken, about 1 minute.
- Spoon sauce over seabass and top with parsley or microgreens.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 459kcal | Carbohydrates: 8g | Protein: 53g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 162mg | Sodium: 1616mg | Fiber: 1g | Sugar: 2g
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