Your Ass is Sea Bass

Let me start by saying that I’m well aware that my iPhone food photography skills are pretty shitty. And that my kitchen lighting is extremely shitty. (Is that a finger or a root vegetable? I often wonder while chopping away). I would usually be embarrassed to share a photo so bad. Hell, I’d probably do better to just draw a picture of a fish in Paint or commission my nephew’s three year-old talents. BUT. This recipe is SO good that I just HAD to share…or selfishly, I just didn’t want to misplace this recipe. The Chap who is a thousand times better at cooking (and food photography) than me complimented this dish at least three times while we enjoyed it. So, here it is, shitty photo and all. . .

Sea Bass with Lemon-Shallot Butter

Serves 2

12(ish) ounces of Chilean sea bass. This was two filets about an inch thick
Salt & Pepper
3 T. canola oil
3 T. butter
1/2 of one shallot, minced. Or use the whole thing if you’re feeling wild.
Juice of one lemon
Lemon zest of one lemon

Prep your ingredients! Mince your shallot, zest and squeeze your lemon – I use these microplane gloves so I don’t mess up my manicure by scraping colorful polish bits into whatever I’m grating. Another bad ass gift from the Chap. I don’t always mis en place, but it is crucial for this fast-moving recipe. #shithappensfast
Preheat oven to 375F.
Heat oil in a pan that can be transferred to oven.
Season fish with salt and pepper.
Once oil is hot, set fish in a pan. Cook for 2 minutes. DO NOT FLIP your fish! This is crucial to a perfect crust.
Pop whole pan of fish into the oven for 8 minutes. Set a timer so you don’t screw it up. Fish is expensive.
While fish is doing it’s thing, melt butter in a small pan over the stove. Add shallots and cook until they soften (2-3 minutes). Add lemon zest and juice. Cook another moment or two.
Remove fish from oven and rest on a cutting board for a minute.
Your butter sauce is done. Voila.
Top fish with shallot-lemon butter and prepare to tantalize your taste buds.