Easy and Delicious Lemon Caper Butter Chilean Seabass

Ingredients

• 4 pieces of Chilean seabass (about 6 oz each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• ½ cup unsalted butter (1 stick)
• 2 tablespoons capers, rinsed and drained
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Pat the Chilean seabass fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Place the seabass in the skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes until the fish flakes easily with a fork. Remove and set aside.
4. In the same skillet, reduce heat to medium and add the unsalted butter. Allow it to melt, swirling the pan to incorporate browned bits from the seabass. Add the minced garlic and sauté until fragrant.
5. Stir in the capers, lemon juice, and lemon zest. Simmer for 2-3 minutes and adjust seasoning with salt and pepper.
6. Return the cooked seabass to the skillet, spooning the sauce over the fish. Let it simmer for an additional minute and serve immediately, garnished with fresh parsley.

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