Instructions

• Pat the 2 fillets of Chilean sea bass dry on all sides with a paper towel.
• Sprinkle salt and pepper evenly over both sides of each fillet.
• Heat a nonstick skillet over medium-high heat.
• Add 2 tablespoons salted butter to the hot skillet and let it melt.
• Add the 2 sliced garlic cloves to the melted butter, then place the sea bass fillets in the skillet skin-side down. Cook undisturbed for 5 minutes.
• Carefully turn the fillets over, squeeze the 1/4 lemon over the fish, and cook for another 5 minutes.
• Cook until the fish is opaque and flakes easily with a fork, then remove from the skillet and serve.