Bronzed Sea Bass With Lemon Shallot Butter

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   Preparation Instructions

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   Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper.

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   Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot.

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   Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don't overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes.

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   Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

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   When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you've got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)

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   Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn't do it for you.

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   This exact method will work well with halibut, salmon, or any other thick fish. Great results every time.

* Per serving · 4 servings · Values may vary.

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