Chilean Sea Bass with Caramelized Lemon Sauce

INGREDIENTS

• 4 Chilean sea bass fillets
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh thyme or oregano

INSTRUCTIONS

1. Place a large heavy skillet over medium-high heat
2. When very hot, add lemons cut-side down.
3. Sprinkle fish with salt and pepper.
4. When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
5. Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
6. Transfer fish to a platter and lemons to a cutting board.
7. Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
8. Stir in wine and cook for 1 minute.
9. Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.
10. Cut remaining lemon halves into wedges and serve with fish.

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