A high quality white fish will yield the most flavor. Sea salt and pepper seasons this pan seared Chilean sea bass. A little bit goes a long way! The butter is used in both the pan searing and in the lemon garlic herb butter sauce. Feel free to use grass fed butter, ghee, Vegan butter, or even olive oil if needed.
First, pat sea bass dry with paper towels. Then, season on both sides with sea salt and pepper. Add 1 tablespoon butter to a large skillet over medium heat. Once butter melts, place fish skin side down. Cook for 5 minutes. Meanwhile, melt remaining 2 tablespoons butter in microwave. Stir in minced garlic and oregano. Flip fish.
Start the sea bass dish by making the confit lemon butter. First put the butter in a bowl and leave to soften. Add the zest and juice from 1 of the lemons. Season with salt and pepper and mix well.
Chilean sea bass is an expensive and sought after fish due to its rich flavor. This white fish is healthy, high in protein, and low in carbs. Sea bass is a more generic name given to many different types of fish. Chilean sea bass is specifically the Antarctic and Patagonian toothfish.