Lemon Caper Butter Chilean Sea Bass

Juicy, flaky fish paired with a zesty, buttery caper sauce—ready in just 20 minutes! Impress your guests or treat yourself to restaurant-quality flavor at home with this Lemon Caper Butter Chilean Sea Bass. Perfect for seafood lovers, foodies, and anyone looking for an easy weeknight dinner with a gourmet twist. 

Ingredients:

• 2 6 oz Chilean seabass filets
• 3 tablespoons + 2 tablespoons butter 4 total, 3 for sauce, 2 for pan frying fish
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon capers
• 1 large shallot finely minced
• 4 cloves garlic finely minced
• 1 teaspoon Italian herbs seasoning mix
• 1 teaspoon Celtic sea salt
• 1 teaspoon freshly cracked black pepper
• Diced parsley or microgreens to garnish (optional)

Directions:

1. Heat a large nonstick skillet on medium-high heat.
2. Melt 2 tablespoons butter in the pan until light and foamy.
3. Add seabass, fat side face down in butter.
4. Cook about 6 minutes, until fish is golden brown on one side.
5. Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.
6. When fish has crisped, remove from pan, and set aside on a plate. Discard butter in the pan.
7. Add pan back to stove and return to medium-high heat.
8. Melt 3 tablespoons butter in the pan and add shallots and garlic. Cook until soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.
9. Stir in lemon juice, pepper, salt, herbs, and capers.
10. Let reduce slightly and thicken, about 1 minute.
11. Spoon sauce over seabass and top with parsley or microgreens.
12. Serve immediately.

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Lemon Caper Butter Chilean Sea Bass

Juicy, flaky fish paired with a zesty, buttery caper sauce—ready in just 20 minutes! Impress your guests or treat yourself to restaurant-quality flavor at home with this Lemon Caper Butter Chilean Sea Bass. Perfect for seafood lovers, foodies, and anyone looking for an easy weeknight dinner with a gourmet twist. 

Course Main Course

Cuisine American

Keyword #northeastnosh #seafood #chileanseabass #seabassrecipe #panseared #gourmetdishes #easyrecipes #dinnerideas #healthyrecipes #fishdishes #lemoncapersauce #food #foodie

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 Servings

Equipment

• Large Non-Stick Skillet 14-inch
• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Citrus Juicer (hand)
• Mandolin Slicer and Food Chopper Set

Ingredients

• 2 6 oz Chilean seabass filets
• 3 tablespoons + 2 tablespoons butter 4 total, 3 for sauce, 2 for pan frying fish
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon capers
• 1 large shallot finely minced
• 4 cloves garlic finely minced
• 1 teaspoon Italian herbs seasoning mix
• 1 teaspoon Celtic sea salt
• 1 teaspoon freshly cracked black pepper
• Diced parsley or microgreens to garnish (optional)

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Instructions

• Heat a large nonstick skillet on medium-high heat.
• Melt 2 tablespoons butter in the pan until light and foamy.
• Add seabass, fat side face down in butter.
• Cook about 6 minutes, until fish is golden brown on one side.
• Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.
• When fish has crisped, remove from pan, and set aside on a plate. Discard butter in the pan.
• Add pan back to stove and return to medium-high heat.
• Melt 3 tablespoons butter in the pan and add shallots and garlic. Cook until soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.
• Stir in lemon juice, pepper, salt, herbs, and capers.
• Let reduce slightly and thicken, about 1 minute.
• Spoon sauce over seabass and top with parsley or microgreens.
• Serve immediately.