Lemon Caper Butter Chilean Seabass
A delectable seafood dish featuring flaky Chilean seabass cooked in a rich lemon caper butter sauce, perfect for impressing guests or family.
Ingredients
For the Fish
- 2 filets 6 oz Chilean seabass filets Known for their buttery flavor and tender texture
- 2 tablespoons butter For pan frying the fish
For the Sauce
- 3 tablespoons butter For making the sauce
- 2 tablespoons fresh squeezed lemon juice Adds a zesty brightness
- 1 tablespoon capers Provides a delightful salty pop
- 1 large shallot, finely minced For a sweet onion flavor
- 4 cloves garlic, finely minced Infusing the dish with aromatic depth
- 1 teaspoon Italian herbs seasoning mix Brings warmth and earthiness
- 1 teaspoon Celtic sea salt Enhances overall taste
- 1 teaspoon freshly cracked black pepper Adds a hint of spice
- as needed garnish diced parsley or microgreens Optional, adds a fresh touch
Instructions
Cooking the Fish
- Heat a large nonstick skillet over medium-high heat.
- Melt 2 tablespoons of butter in the pan until it's light and foamy.
- Carefully add the seabass to the pan, placing the fat side face down.
- Allow it to cook for about 6 minutes until the fish is golden brown on one side.
- Flip the fish to the skin side and cook until crispy, about 4-6 minutes.
- Remove the seabass from the pan and set aside, discarding the used butter.
Making the Sauce
- Return the skillet to medium-high heat and melt the remaining 3 tablespoons of butter.
- Add the minced shallots and garlic, stirring often for about 2 minutes until softened.
- Stir in the lemon juice, pepper, salt, herbs, and capers.
- Let the sauce reduce slightly for about 1 minute.
Serving the Dish
- Spoon the sauce generously over the cooked seabass.
- Garnish with diced parsley or microgreens if desired.
- Serve immediately.
Notes
Consider adding fresh herbs like dill or tarragon for extra flavor. A splash of white wine can also add acidity, and red pepper flakes can add heat.