Salted Skin Sea Bass Recipe
Make restaurant-quality pan-seared Chilean sea bass in under 20 minutes. It’s crisp outside, tender, juicy, and flaky in the middle, and served with rich lemon butter sauce!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
20-24 oz Chilean sea bass 4 fillets (5-6 oz each), skin-on works best
1.5 Tbsp butter or ghee
1.5 Tbsp olive oil or avocado oil
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
Lemon Sauce:
2 oz butter 1/4 cup, unsalted
2 Tbsp lemon juice from 1/2 large lemon
1/2 tsp salt
1/4 tsp black pepper
Instructions
- Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
- Heat the butter and oil in a large skillet/frying pan (or well-seasoned cast iron skillet) over medium-high heat. Once hot, add the fillets skin-side-down and pan-sear for 3-4 minutes per side (depending on the thickness). Very thick fillets over an inch can take 5 minutes per side. If it sticks when you try to flip it, it’s not ready. Leave it for a further 10-15 seconds and try again. To ensure the fillets are properly cooked, use a thermometer to check that the internal temperature is 140-145ºF/60-63ºC.
- Meanwhile, while the fish cooks (or beforehand), prepare the simple lemon sauce by melting the butter in a small saucepan over medium-low heat until lightly browned. Then mix in the lemon juice, salt, and pepper.
- When everything is ready, spoon the lemon butter sauce over the seared sea bass, and enjoy!
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