Chilean Sea Bass in Brown Butter Sauce

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.

Step 6: Serve as desired and spoon sauce over the fish.