top of page
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.
Directions
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
Ingredients
2- 6oz. Chilean Bass
3 Tbs. Garlic Infused EVOO
3 Tbs. Lemon Infused EVOO
3 Tbs. Butter Infused EVOO
salt
scallions for garnish
bottom of page