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Chilean Sea Bass with Lemon Caper Butter Recipe

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This recipe for Chilean Sea Bass with Lemon Caper Butter is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Fish
4 Chilean sea bass fillets
Salt & pepper
2 Tbsp olive oil

For the Lemon Caper Butter
½ cup unsalted butter, at room temp
2 Tbsp capers, drain & coarsely chop
Zest of one lemon
2 Tbsp fresh lemon juice
1 garlic clove, finely chopped
1 Tbsp fresh parsley, chopped
Salt & pepper to taste

Preparing the Lemon Caper Butter
1. In bowl, combine butter, chopped capers, lemon zest, lemon juice, garlic & parsley. Season with salt & pepper to taste.
2. Shape butter mixture into a log using parchment paper or plastic wrap. Wrap tightly; refrigerate until firm, about 30 min.

Preparing the Chilean Sea Bass
1. Preheat oven to 400°.
2. Season sea bass fillets with salt & pepper on both sides.
3. In an ovenproof skillet, heat olive oil over med-high heat. When oil is hot, add sea bass fillets, skin side down.
4. Cook fillets 3-4 min until skin is crispy.
5. Flip fillets; transfer skillet to oven. Cook 5-7 min until fish is opaque and flakes easily with a fork.

1. Remove lemon caper butter from refrigerator; cut into rounds.
2. Place a round of lemon caper butter on each hot sea bass fillet just before serving.
3. Serve immediately with grilled vegetables or a salad for a complete meal.
Directions:
Directions:

 

 

 

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