Ina Garten's Chilean Sea Bass Recipe
Cooking seafood should feel calm and rewarding. This dish delivers elegance with minimal effort. Fresh fish creates clean and rich flavors.
Ingredients
- 4 Chilean sea bass fillets
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 lemon sliced
- 1 tablespoon fresh parsley chopped
- Kosher salt to taste
- Black pepper to taste
Instructions
- Pat fish dry with paper towels.
- Season both sides with salt and pepper.
- Heat olive oil in skillet over medium heat.
- Sear fish until golden, about four minutes.
- Flip fillets gently with spatula.
- Add butter and garlic to skillet.
- Spoon melted butter over fish.
- Add lemon slices and transfer skillet to oven.
- Bake until fish flakes easily.
- Garnish with parsley and serve immediately.
Notes
- Use very fresh sea bass only.
- Do not overcrowd the skillet.
- Let fish rest briefly before serving.
- Use unsalted butter for control.
- Spoon butter continuously while cooking.