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Author Notes: Seared Chilean Sea Bass w/ Rosemary, Thyme, Garlic & a Hint of Lemon —Jenn Whaley Hillier
ounces Chilean Sea Bass (preferably 2 six-ounce fillets)
tablespoon Minced garlic (roughly 3 cloves)
tablespoon Fresh rosemary, minced
tablespoon Fresh Thyme, minced
tablespoons coconut oil
kosher salt and pepper
- Season Chilean Sea Bass with a pinch of kosher salt and pepper
- Heat coconut oil in cast iron skillet over medium-high heat
- Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
- Let sear for 1 minute until seared edge is nice and crisp
- Flip over, so the chilean sea bass is skin side down and sear skin
- Turn heat down to medium / medium-low temperature, tent fish with tin foil and continue to cook until cooked thru
- Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
- Carefully, plate Chilean Sea Bass on serving plate. With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce