Restaurant Sea Bass (Print Version)

# Ingredients:

01 - 4 Chilean sea bass fillets (6 ounces each).
02 - 1/2 cup unsalted butter, divided.
03 - Salt and freshly ground black pepper.
04 - 1 tablespoon minced garlic.
05 - 1 tablespoon minced shallots.
06 - 1/4 cup dry white wine.
07 - 1/4 cup chicken broth.
08 - 1 tablespoon freshly squeezed lemon juice.
09 - 1 tablespoon chopped fresh parsley.

# Instructions:

01 - Pat fillets dry and season with salt and pepper.
02 - Pan sear fish in 2 tbsp butter for 4-5 minutes per side until golden. Remove and set aside.
03 - Sauté garlic and shallots in remaining butter. Add wine and broth, cook 2-3 minutes.
04 - Add lemon juice and parsley. Return fish to pan and spoon sauce over.

# Notes:

01 - Choose firm, fresh-smelling fish.
02 - Pat fish completely dry before cooking.
03 - Melt butter slowly to prevent burning.

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