Pan-Roasted Chilean Sea Bass with Lemon-Caper Brown Butter

Ingredients

• •2 (6-ounce) Chilean sea bass fillets
• •Kosher salt and freshly cracked black pepper to taste
• •2 tablespoons avocado oil
• •4 tablespoons unsalted grass-fed butter
• •1 tablespoon non-pareil capers, drained and patted dry
• •1 teaspoon fresh lemon zest
• •1 tablespoon fresh lemon juice
• •3 sprigs fresh thyme
• •1 cup heirloom cherry tomatoes
• •5 ounces fresh baby spinach
• •2 garlic cloves, thinly sliced
• •1 tablespoon extra virgin olive oil

Instructions

1. 1Pat the sea bass fillets thoroughly dry with paper towels to ensure a superior crust, then season generously with salt and pepper on all sides.
2. 2Heat avocado oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
3. 3Place the fillets in the skillet and sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms; carefully flip the fish and cook for another 3 to 4 minutes until the center is opaque and flakes easily.
4. 4Transfer the fish to a warm plate to rest; in the same skillet, add the cherry tomatoes and cook over high heat for 2 minutes until the skins blister and slightly burst, then set aside with the fish.
5. 5Wipe the skillet clean and add the extra virgin olive oil over medium heat, sautéing the garlic for 30 seconds until fragrant followed by the baby spinach until just wilted; season with a pinch of salt and divide between two plates as a base.
6. 6In a small light-colored saucepan over medium heat, melt the butter, whisking constantly as it foams and begins to turn a golden-amber color with a nutty aroma.
7. 7Immediately remove the butter from the heat and stir in the capers, thyme sprigs, and lemon zest, allowing them to sizzle for 30 seconds before whisking in the lemon juice.
8. 8Place the sea bass fillets atop the spinach beds, arrange the blistered tomatoes around the sides, and spoon the warm lemon-caper brown butter noisette generously over the fish.