Seared Mediterranean Sea Bass with Lemon-Caper Butter Sauce

Ingredients

• 4 fillets Mediterranean sea bass, skin-on, boneless
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

• 1 cup unsalted butter, cubed
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 tablespoon parsley, chopped

Method

1. 01
   Pat the sea bass fillets dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
2. 02
   Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 03
   Place the sea bass fillets skin-side down in the skillet. Press down gently to ensure good contact with the pan. Cook for 4-5 minutes until the skin is crispy and golden brown.
4. 04
   Carefully flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
5. 05
   In the same skillet, reduce the heat to low and add the cubed butter. Allow it to melt gently, stirring continuously.
6. 06
   Add the capers, lemon juice, and lemon zest to the melted butter. Stir well to combine the flavors.
7. 07
   Return the sea bass fillets to the skillet, spooning the lemon-caper butter sauce over each fillet. Cook for 1-2 minutes to heat through.
8. 08
   Garnish with chopped parsley before serving. Serve hot with your choice of side dish.