Chilean Sea Bass with Crispy Capers
Specific Carbohydrate Diet approved!
Ingredients
- 14 oz Chilean sea bass skin on
- ¼ tsp sea salt
- 2 tsp olive oil extra virgin
- 2 tsp capers drained and dried
- 2 tsp chives chopped
- 2 tsp lemon juice
Instructions
- Pat fish dry and make a few slits in the skin to prevent curling up while cooking.
- Season with salt.
- Set a skillet over medium heat. Then add 1 teaspoon each of oil and capers.
- Cook about 2 to 3 minutes until crisp. Remove from pan and set aside.
- Return the same skillet to medium heat.
- Add the remaining oil. Let it warm up for about a minute, then add sea bass skin side down.
- Cook 3 to 4 minutes. Flip and sauté an additional 1 to 2 minutes or until fully cooked.
- Plate the sea bass. Top with capers, oil left in the pan, chives and lemon juice. Enjoy!
Notes
Extra virgin olive oil available in our on-site holistic health and wellness store, The Path Naturals.
Gaffen, Danielle (2022).Pan Seared Chilean Sea Bass with Crispy Capers https://eatwellcrohnscolitis.com/recipes/pan-seared-chilean-sea-bass/