Chilean Sea Bass with Lemon, Chives N' Garlic FLAVA' BUTTA

chilean sea bass


2 lbs Chilean Sea Bass filets, about 1 1/2 inches thick

3/4 cup white wine

3 tbsp fresh lemon juice and zest of 1 lemon

4 tbsp Lemon, Chives N' Garlic FLAVA' BUTTA

2 tbsp Shallots, chopped fine

2 tbsp grapeseed oil or other oil with a high smoke point

Kosher salt and pepper to taste

1 tsp Capers (optional)


  1. Preheat your oven to 450 degrees.
  2. Place the wine, shallots, lemon juice and lemon zest in a small saucepan and bring to a boil.
  3. Continue cooking until the liquid is reduced to about 1/3 cup.
  4. Reduce heat to low and whisk in the Lemon, Chives N' Garlic FLAVA' BUTTA.
  5. Remove from heat and stir in the capers (optional).
  6. Heat an oven proof skillet on high (cast iron) and add the grapeseed oil.
  7. Heat the oil until it begins to shimmer.
  8. Dry the sea bass thoroughly and season both sides with salt and pepper.
  9. Add the fillets to the skillet and sear them for about 3-minutes on each side, turning once. The goal is to get a crispy, golden crust on each side.
  10. Remove the skillet from the stove and carefully transfer it to the middle rack of your oven.
  11. Roast for around 5-minutes in the oven, until the sea bass is cooked through.
  12. Remove the skillet from the oven and plate the fish.
  13. Drizzle with the reduction sauce and serve.

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