Crispy Pan-Seared Chilean Sea Bass with Garlic Herb Ghee
Craving five-star restaurant sea bass with melt-in-your-mouth buttery flakes and golden sear.? Buttery, flaky wild Chilean sea bass fillets seared in grass-fed ghee with a golden caramelized crust, basted in lemon garlic herb pan sauce in 20 minutes.
Prep Time
10 Mins
Cook Time
10 Mins
Total Yield
4 Servings
Difficulty
Easy
★★★★★
100% Grain-Free & Primal
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Ingredients
- 4 wild-caught Chilean sea bass fillets (6 oz each, skin-on), patted bone-dry
- 2.5 tbsp grass-fed ghee
- 4 cloves fresh garlic, minced
- 2 tbsp fresh lemon juice and 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley and 1 tbsp fresh thyme, chopped
- 1.5 tsp coarse Celtic sea salt
Step-by-Step Instructions
- Step 1: Pat sea bass fillets completely dry with paper towels; season both sides with coarse sea salt and black pepper.
- Step 2: Heat ghee in a heavy 12-inch stainless steel or cast-iron skillet over MEDIUM-HIGH heat until hot.
- Step 3: Place fish skin-side down in the pan; sear undisturbed for 4 to 5 minutes until skin is golden-crisp.
- Step 4: Carefully flip fillets. Add minced garlic, thyme, and lemon zest to pan.
- Step 5: Baste fillets with hot foaming garlic ghee for 3 to 4 minutes until fish is opaque and flakes gently with a fork.
- Step 6: Drizzle with fresh lemon juice, scatter parsley over top, and serve immediately.
Nutritional Breakdown (Per Serving)
Calories
440 kcal
Protein
38g
Healthy Fats
30g
Net Carbs
1g
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