Pan-Seared Chilean Sea Bass
Easily cook sea bass at home with a rich garlic butter sauce and splash of white wine. Ready fast in just 30 minutes.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Spoon
- Oven
- Airtight container
- Refrigerator
Ingredients
- Salt and a pinch of freshly ground black pepper
- 4 fillets of Chilean sea bass (each about 6 ounces)
- 1/2 cup unsalted butter, split into portions
- 1 tablespoon freshly chopped parsley
- 1/4 cup chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely minced garlic
- 1/4 cup dry white wine
- 1 tablespoon finely minced shallots
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