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.
Equipment
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)
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.
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