Stepwise Method: Chilean Sea Bass

• Begin by patting the Chilean sea bass fillets dry with a paper towel. This step is crucial for achieving a nice sear. Season both sides generously with salt and pepper.
• In a non-stick skillet, melt 2 tablespoons of salted butter over medium heat. Once the butter is melted and bubbling, it’s time to add the garlic.
• Add the sliced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned. The garlic will infuse the butter with flavor, creating a delicious base for the fish.
• Gently place the seasoned Chilean sea bass fillets into the skillet, skin-side down if applicable. Cook for about 4-5 minutes on the first side, undisturbed, until the edges start to turn golden brown.
• Carefully flip the fillets with a spatula. Squeeze the juice of 1/4 lemon over the fish and continue to cook for another 4-5 minutes or until the fish is cooked through and flakes easily with a fork.
• Once cooked, remove the fillets from the skillet and place them on a serving plate. Drizzle any remaining garlic butter from the skillet over the top of the fillets for extra flavor. Garnish with a few lemon slices if desired.