Lemon Caper Butter Chilean Seabass
A mouthwatering dish that combines the freshness of lemon, the brininess of capers, and the richness of butter with flaky Chilean seabass, perfect for impressive dinners.
Ingredients
Main Ingredients
- 2 6 oz Chilean seabass filets
- 4 tablespoons butter (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
- to taste Diced parsley or microgreens, to garnish (optional)
Instructions
Cooking the Seabass
- Heat a large nonstick skillet over medium-high heat.
- Add 2 tablespoons of butter to the hot skillet and let it melt until light and foamy.
- Gently place the seabass filets in the pan, fat side down, and cook undisturbed for about 6 minutes.
- Carefully flip the filets, cooking skin-side down until the fish flakes easily and is golden brown.
- Remove the fish from the pan and place it on a plate; discard leftover butter.
Making the Sauce
- Return the skillet to medium-high heat, add 3 tablespoons of butter.
- Stir in minced shallots and garlic, cooking until soft and fragrant, about 2 minutes.
- Add fresh lemon juice, capers, Italian herbs, Celtic sea salt, and black pepper; allow to reduce slightly for about a minute.
- Spoon the sauce over the seabass and garnish with fresh parsley or microgreens if desired.
Serving
- Serve immediately to relish the vibrant flavors at their peak.
Notes
For added flavor, consider marinating seabass in lemon juice, olive oil, and herbs for 30 minutes before cooking. A pinch of red pepper flakes in the sauce can add delightful spice. Control heat while frying to prevent burning butter or under-searing fish.