CHILEAN SEA BASS WITH LEMON CAPER BUTTER | How to cook Pan fried Fish with Lemon Capers and Butter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and provides a healthier fat option.

chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and apple cider vinegar is a cost-effective substitute.

Pat dry the chilean sea bass fillets with paper towels.

Season the fillets with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the sea bass fillets skin-side down and cook for 4-5 minutes until golden brown.

Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.

Remove the fillets from the skillet and set aside on a warm plate.

In the same skillet, reduce heat to medium and add butter, allowing it to melt.

Add minced garlic and shallots, cooking until fragrant, about 1-2 minutes.

Stir in capers and cook for another minute, then add white wine to deglaze the pan.

Let the wine reduce for 2-3 minutes, scraping up any browned bits from the pan.

Add lemon juice and chopped parsley, stirring to combine.

Pour the lemon caper butter sauce over the sea bass fillets before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens