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Home > Recipes > Chilean Sea Bass Recipes > Pan Seared Chilean w/ Caramelized Lemon Sauce

  • 2 lemons, halved, seeds removed
  • 4 (6.0-ounce) Chilean sea bass fillets, skin removed
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 1/4 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme or oregano

Place a large heavy skillet over medium-high heat.

When very hot, add lemons cut-side down.

Sprinkle fish with salt and pepper.

When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.

Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.

Transfer fish to a platter and lemons to a cutting board.

Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.

Stir in wine and cook for 1 minute.

Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.

Cut remaining lemon halves into wedges and serve with fish.

Recipe courtesy of Whole Foods Market