Ingredients
- 2 (6-ounce) Chilean sea bass fillets
- 1 teaspoon pepper
- 1 teaspoon salt
- 4 tablespoons ghee or butter, divided
- 1.5 teaspoon minced garlic
- 1 teaspoon oregano
- ½ teaspoon onion powder
- 1 tablespoon lemon juice
- 4–6 slices of lemon, plus more to garnish (about 1 lemon total)
- Parsley, to garnish
Instructions
- Pat both sides of the sea bass dry with a paper towel, and then season both sides with salt and pepper
- Add 2 tablespoons of the ghee or butter to a large skillet over medium heat and let it melt
- Once melted, add the sea bass fillets into the skillet skin side down and let cook for 5 minutes
- While the sea bass is cooking, microwave the remaining 2 tablespoons of butter and stir in the garlic, oregano, onion powder and lemon juice
- Once the 5 minutes is up for the sea bass, carefully flip the fillets and pour the butter mixture over the fillets
- Place the lemon slices into the butter on the bottom of the skillet and cook the sea bass for an additional 5 minutes, or until the sea bass easily flakes with a fork. Add more ghee or butter to the skillet if needed
- Remove the sea bass from the skillet and place onto plates or a serving dish. Pour the butter sauce over the fish and garnish with parsley and lemon wedges or slices
Notes
- Leave skin on for cooking if your fillets have them still and put them skin side down first to sear
- Cook fish until it is flaky and remove it from heat immediately
- Cooking time may vary depending on the thickness of your Chilean sea bass filet
- Store leftovers in the fridge for up to 3 days in an airtight container
Nutrition Facts:
- Serving Size: 1 piece of fish
- Calories: 330
- Fat: 34 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 22 g