- 4 oz. Chilean sea bass
- About 1/3 cup white wine (such as Chardonnay, Sauvignon blanc)
- 1/3 shallot, diced
- 1/2 tbsp unsalted butter, very cold from the fridge
- juice of 1/2 a lemon
- Cooking spray, olive oil
- Freshly ground salt and pepper
- fresh herbs like parsley or chives and a slice of lemon, to garnish
- Prep your sea bass by seasoning the flesh side generously with freshly ground salt and pepper. Heat a nonstick skillet over high heat, greasing it with cooking spray or some olive oil.
- Once the pan is searing hot, lower the heat to medium and place the sea bass in the pan. Cook for 5 minutes and flip over. The fish should have a beautifully crisp, golden hue and easily turn over. If it's in any way stuck to the pan, that means it's not ready to be flipped over.
- Cook the other side of the fish for 3 to 5 minutes, or until the fish is no longer translucent. If you use a thermometer, you'll want to aim for 135°F to 145°F. Temporarily set the fish aside while you prepare the lemon butter sauce.
- Pour out any residual oil from the pan before placing the pan back over medium heat. Add the diced shallot and sauté for a minute until it starts becoming golden. Pour just enough white wine in to cover the bottom of the pan. Let it simmer until it's reduced to half; this will happen quickly.
- Add the butter to the pan, and as it melts, add the fresh lemon juice. Give everything a stir, along with adding a tiny pinch of salt and pepper, then take the pan off the heat and push the shallots off to one side of the pan. Pour the remaining liquid in the other side of the pan onto the cooked and plated fish. Garnish with fresh herbs and a slice of lemon.