Chilean sea bass on a bed of wild rice and topped with spinach, shallots, and a lemon garlic butter sauce. Click the image or “continue reading” to see the recipe!

Chilean Seabass with Lemon Garlic Butter

Ingredients

• 2 Chilean Sea Bass Fillets
• 3 tablespoons of butter
• 2 lemons, juice and zest of 1
• 1 shallot, sliced
• 3 tablespoons olive oil
• Salt & pepper to taste
• ¾ cup wild rice
• 5 cups chicken broth
• 3 cups spinach
• 4 cloves garlic, minced

Instructions

1. Cook wild rice per package directions but use chicken broth instead of water.
2. Preheat oven to 375 degrees F.
3. Season both sides of sea bass with salt and pepper.
4. Heat olive oil in an oven-safe pan over medium-high heat.
5. Sear the sea bass skin side down for 2 minutes once oil is hot but not smoking (don’t flip).
6. Transfer to the oven for 8 minutes and squeeze half the lemon over fish.
7. In another pan, melt the butter over medium-high heat and add the minced garlic.
8. Add lemon zest, the rest of the lemon, and shallots to the pan and reduce to medium.
9. In another pan cook the spinach, and place on top of seabass.
10. Once the rice is done cooking, place seabass and spinach atop and pour the lemon butter sauce over everything
11. Top with lemon as seen in picture (optional).