Pan Seared Chilean Sea Bass with Lemon Butter

Instructions:

1. Pat the 2 Chilean Sea Bass filets with paper towels until they are bone dry on all sides. Note: Any surface moisture will create steam, which prevents that shatter crisp crust from forming.
2. Sprinkle 1 tsp Kosher salt and 0.5 tsp coarsely cracked black pepper over every inch of the fish. Press the seasoning in gently with your fingers so it sticks.
3. Place your skillet over medium high heat and add 1 tbsp avocado oil. Wait until you see a faint wisp of smoke rising from the oil.
4. Carefully lay the fillets into the pan, laying them away from you to avoid oil splashes. Press down firmly with your spatula for 10 seconds to ensure total contact.
5. Cook for 5 minutes without moving the fish. You’ll hear a consistent, lively sizzle. Cook until the bottom edges look golden and opaque.
6. Flip the fish over gently. The seared side should look like a piece of toasted caramel. Reduce the heat to medium.
7. Add 2 tbsp chilled butter, 2 smashed garlic cloves, and 1 sprig of thyme to the pan. Watch for the butter to foam and smell nutty.
8. Tilt the pan slightly and use a large spoon to continuously pour the bubbling butter over the fish for 3 minutes. Note: This classic French technique cooks the top while infusing it with garlic and thyme aromas.
9. Squeeze 0.5 fresh lemon over the fillets and sprinkle with 1 tbsp fresh parsley. Remove from heat immediately.
10. Transfer the fish to a warm plate and let it rest for 2 minutes. The internal juices will redistribute, ensuring every bite is silky.