Jessica Sears a Sea Bass and makes a Lemon Caper Sauce at Fearless Cook | Living Local 15

chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in fat, while tilapia is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor, while broth is more economical.

Dry the chilean sea bass before sautéing.

Heat avocado oil in a large skillet until shimmering.

Sauté the fish for 5 minutes on each side until cooked through.

Transfer the fish to the oven and bake for 8 to 10 minutes.

Melt about 2 tablespoons of butter in the skillet.

Add freshly squeezed lemon juice to the melted butter.

Add lemon zest to the sauce.

Season the sauce with salt and black pepper to taste.

Add capers to the sauce and keep it on low heat until the fish is done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens