Lemon Infused Chilean Sea Bass

Method

• 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.