Enjoy this buttery, pan-seared Chilean Sea Bass when you’re craving something rich yet light—perfect for a date night or elegant weeknight dinner.
Ingredients
Sea Bass
- 4 Chilean Seabass fillets
- 1/4 tsp Salt, or to taste
- 1/4 tsp Pepper, or to taste
- 3 Tbsp Butter, salted or unsalted
Garnish
- 4 tsp Basit Pesto
- 1 Lemon Zest
- 1/4 tsp Chili Flakes, optional
Directions
- Pat dry the Chilean Seabass.
- Season fillets to taste with just salt and pepper.
- Preheat a non stick skillet over medium high heat and add in the butter.
- Once skillet is hot, add in the sea bass in a single layer.
- Let the Chilean Seabass cook for about 3-5 minutes until golden, this will depend on the thickness and size of the portions.
- Flip the portions and cook for another 3-5 minutes until it is cooked through and flakey.
- Garnish with a dollop of basil pesto with the lemon zest and chili flakes over each portion.
- Enjoy over pasta, veggies or salad!
