Lemon Infused Chilean Sea Bass

Pat the Chilean Sea Bass dry with paper towels and season with salt and pepper

Add one tablespoon of butter (sub with ghee or olive oil) to a large skillet over medium heat

Once melted place the fish skin side down and cook for 5 minutes

Prepare the sauce – melt 2 tablespoons of butter (oil/ghee), stir in some minced garlic and oregano

Flip the fish, pour the prepared sauce over it and add some sliced lemons to the skillet

Cook for 5 more minutes- till the fish is flaky

Remove from skillet and serve with the remaining sauce from the pan and add some sprigs of fresh parsley if desired.