Ina Garten Chilean Sea Bass
Ingredients
- 4 Chilean sea bass fillets about 6 oz each
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 lemon zest and juice
- 1 tablespoon parsley chopped
- 1 tablespoon dill chopped (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Pat the fish dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear sea bass fillets for 3–4 minutes per side until golden and cooked through.
- Remove fish, then melt butter in the skillet.
- Stir in garlic, lemon juice, and zest; cook for 1 minute.
- Spoon sauce over fish, garnish with herbs, and serve.
Notes
Tips
- Use a cast-iron skillet for a perfect sear.
- Add a splash of white wine to the sauce for extra flavor.
- Serve with roasted asparagus, quinoa, or crusty bread.