Lemon infused Chilean Sea Bass

Method

• Pat the Sea Bass dry with paper towels
• Then season both sides with salt and pepper
• Add one tbsp butter (sub with ghee) to a large skillet over medium heat
• Once melted place the fish skin side down and cook for 5 minutes
• Prepare the sauce – melt 2tbsp butter, stir in some minced garlic and oreganno
• 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 fresh parsley if desired