Chilean Sea Bass in Brown Butter Sauce Recipe

"Chilean Sea Bass is so rich that it practically melts in your mouth! I love when it's perfectly cooked with a crispy outside and a melty inside, surrounded by a rich, yet lively, sauce. This preparation is company worthy and only takes a few minutes to prepare. We really like this very simply served over mashed potatoes with a side vegetable and some sliced tomatoes. Paid almost $40 for this dish at a restaurant!!!"

Original is 4 servings

Metric US

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Ingredients

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1 pound Chilean Sea Bass fillets (4 fillets)
1/2 teaspoon salt
5 tablespoons butter, divided use

1 1/2 medium lemons
2 tablespoons capers
1 tablespoon Italian parsley, chopped

Nutritional

Serving Size: 1 (219.4 g)
Calories 275.8
Total Fat - 18.6 g
Saturated Fat - 9.9 g
Cholesterol - 131.7 mg
Sodium - 653.8 mg
Total Carbohydrate - 8.5 g
Dietary Fiber - 2.4 g
Sugars - 2.6 g
Protein - 21.3 g
Calcium - 44.4 mg
Iron - 1.5 mg
Vitamin C - 42.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Pat the fish fillets dry with paper towels. Season both sides with salt.

Step 2

Cut the lemon in half and juice one half. Cut the other half into thin slices. Set aside.

Step 3

Preheat a heavy-bottomed skillet (I use cast iron or a stainless steel pan) and melt 2 tablespoons of the butter. Saute the fish over medium heat, about 2 minutes per side, until a crust forms (but don't overcook!). Remove fish to a plate and set aside.

Step 4

Add the rest of the butter to the pan, letting it melt. Immediately you'll see some bubbles form and get frothy. Whisk or stir, keeping a very close eye, as the butter will brown quickly. It will smell a little nutty, but it goes from nutty to burnt rather fast! Remove from heat.

Step 5

Add the lemon juice (from 1/2 the lemon), the lemon slices, and the capers. Return to heat and cook for about 10 seconds. Taste and add more lemon juice if needed. Add the parsley and remove from heat.