Seared Chilean Sea Bass with Crispy Capers

This is an easy and elegant way to prepare thick white fish filets with minimal mess and hassle.

The brown butter adds a lovely nutty flavor to the mild fish and the fried capers add some nice

texture and crunch.

Serves 4

• 1 1⁄2 lb chilean sea bass (or halibut, snapper, grouper, thick flounder filets)

• 1 T avocado oil

• 3 T unsalted butter

• 3 sprigs fresh thyme

• 2 T lemon juice

• Lemon wedges for serving

• Fried Capers

• 3-4 T avocado oil

• 3 T capers, drained and dried on paper towels

Preheat the oven to 400 degrees. Season fish on both sides with salt and pepper.

Heat oil in a large heavy skillet over medium-high heat. Add fish in a single layer and let cook

undisturbed for 3 to 4 minutes until side one is evenly browned.

Turn fish over and transfer the pan to the oven. Roast for 8-10 minutes, depending on the

thickness of filets. Fish should flake when gently probed. Transfer to a warmed platter or serving

plates.

While fish is cooking, make the fried capers by heating oil in your smallest saucepan, ideally oil

will be about 1⁄8” deep. When oil is hot, fry capers for 2-3 minutes until crispy and golden brown.

Use a slotted spoon to remove capers to a paper towel.

Place the fish skillet back on the stove and add butter. When butter is melted add the thyme

sprigs. Cook butter, swirling the pan, until it’s just beginning to brown, about 1 minute. Turn off

the heat and add lemon juice.

Spoon sauce, fried capers, and thyme sprigs over fish. Serve with lemon wedges.