Chilean Sea Bass

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By Catherine Holland By Catherine Holland

8 oz. fresh Chilean sea bass
1 scallion (Green Part Only) sliced diagonally in 2-inch pieces
1 oz. fish stock
1 Tbsp. lemon juice
1 Tbsp. water
1 Tbsp. whole salted butter
All-purpose flour seasoned with salt and white pepper (enough to coat fish)

Season the fish with salt and white peppe.

Dredge in seasoned flour; shake off excess.

Sauté skin-side-up over medium-high heat until golden brown.

Flip, and sauté the other side.

Make a broth of the stock, juice, water, butter and a little salt to taste.

Place sautéed fish in a bowl.

Arrange scallions around it, and pour the broth into the bowl and over the fish.

Serves 1.