Pan Seared Sea Bass with Crispy Capers

4 SERVINGS | 10 MINUTES

NOTES:

• Leftovers: Refrigerate in an airtight container for up to two days.

• More Flavor: Add butter to the skillet right before the sea bass is finished cooking and spoon it over the fish.

INGREDIENTS:

• 794 grams Sea Bass Fillet

• 1/2 tsp Sea Salt

• 1 1/3 tbsps Extra Virgin Olive Oil (divided)

• 1 1/3 tbsps Capers (drained, patted dry)

• 1 1/3 tbsps Chives (chopped)

• 1 1/3 tbsps Lemon Juice

DIRECTIONS:

1. Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.

2. In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.

3. In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.

4. Plate the sea bass and top with the capers, chives and lemon juice. Enjoy!