Chilean Sea Bass with Chile Butter

Ingredients

• •2 (6–7 oz) Chilean sea bass fillets, skin-on, patted dry
• •1 tsp kosher salt
• •½ tsp black pepper
• •1 tbsp neutral oil (avocado or grapeseed)
• •3 tbsp unsalted butter, divided
• •2 garlic cloves, thinly sliced
• •1 tsp red chile flakes
• •1 tbsp fresh lemon juice
• •1 lemon, cut into wedges for serving
• •2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1. 1.Cut the lemon in half. Juice one half to get 1 tablespoon of lemon juice, then cut the remaining half into wedges for serving. Set both aside.
2. 2.Season the sea bass fillets on both sides with kosher salt and black pepper.
3. 3.Heat a cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil and swirl to coat.
4. 4.Place the fillets skin-side down in the skillet. Press gently with a spatula for the first 30 seconds to prevent curling. Sear undisturbed for 5–6 minutes, until the skin is golden and crisp and the flesh is opaque about two-thirds of the way up.
5. 5.Flip the fillets and cook for 2–3 minutes more, until just cooked through. Transfer to a warm plate and tent loosely with foil.
6. 6.Reduce the heat to medium-low. Add 1 tablespoon of the butter to the skillet. Once melted, add the garlic slices and red chile flakes. Stir and cook for about 60 seconds, until the garlic is lightly golden and fragrant — watch it closely so it doesn't burn.
7. 7.Add the remaining 2 tablespoons of butter and the lemon juice to the skillet. Swirl the pan until the butter is melted and the sauce comes together, about 30 seconds.
8. 8.Return the fillets to the skillet, spoon the chile butter over them generously, and scatter the chopped parsley over the top.
9. 9.Serve immediately with the lemon wedges alongside.