Recipe for Chilean sea bass with lemon caper

1. Prepare the Sea Bass:

1. Pat the sea bass fillets dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
4. Remove the fillets from the skillet and set aside on a warm plate. Tent with foil to keep warm.

2. Make the Lemon Caper Sauce:

1. In the same skillet, add the butter and let it melt over medium heat.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. Pour in the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by half.
4. Stir in the lemon juice, lemon zest, and capers. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Season the sauce with salt and pepper to taste.
6. Stir in the chopped parsley just before serving.

3. Serve:

1. Place the sea bass fillets on serving plates.
2. Spoon the lemon caper sauce over the fish.
3. Garnish with additional lemon zest or parsley if desired.

Tips:

• Wine Substitute: If you prefer not to use wine, you can substitute chicken broth or fish stock.
• Serving Suggestions: Serve the Chilean sea bass with a side of steamed vegetables, roasted potatoes, or a fresh green salad.
• Freshness: Make sure to use fresh lemon juice and zest for the best flavor.

Enjoy your Chilean Sea Bass with Lemon Caper Sauce—a sophisticated and delicious dish that’s sure to impress!