Pan-Seared Chilean Sea Bass with Lemon Garlic Butter & Asparagus

Ingredients (Serves 4)

For the Fish

• 4 Chilean sea bass fillets (about 180–200 g each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Lemon Garlic Butter Sauce

• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup (240 ml) chicken or fish stock
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• 1 tbsp chopped parsley

Sides

• 500 g baby potatoes
• 300 g fresh asparagus
• 1 tbsp olive oil
• Salt and pepper

---

Instructions

1. Boil the baby potatoes for 12–15 minutes until fork tender. Drain and toss with olive oil, salt, and pepper.
2. Season the sea bass with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium-high heat and sear the fish for 4–5 minutes per side until golden and flaky. Remove from the pan.
4. In the same skillet, melt the butter and sauté the garlic for 30 seconds.
5. Add the stock, lemon juice, lemon zest, Dijon mustard, and thyme. Simmer for 3–4 minutes until slightly reduced.
6. Add the asparagus and cook for 3–4 minutes until tender-crisp.
7. Return the fish to the skillet and spoon the lemon butter sauce over the fillets.
8. Garnish with chopped parsley and serve with the baby potatoes and asparagus.