Chilean Sea Bass with Caramelized Lemon Sauce
INGREDIENTS
- 4 Chilean sea bass fillets
- 1/2 teaspoon 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
INSTRUCTIONS
- 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.
