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Lemon Garlic Chilean Sea Bass

30 minutes

2 servings

Elegant way to celebrate a special moment and it's so easy. I used EVOO by The Olive in Morganton.

Lemon Garlic Chilean Sea Bass


  • Let sea bass sit out for 20-30 minutes before cooking

  • Pat dry to remove extra moisture

  • Salt both sides of fish

  • In a pan over medium heat add all your EVOO

  • Cook fish 4 minutes on each side

  • Garnish with scallions and serve with rice or salad


  • 2- 6oz. Chilean Bass

  • 3 Tbs. Garlic Infused EVOO

  • 3 Tbs. Lemon Infused EVOO

  • 3 Tbs. Butter Infused EVOO

  • salt

  • scallions for garnish

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