Ingredients:

  • 4 (6 oz) Chilean sea bass fillets, skin removed
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1/4 cup non-alcoholic white wine
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the sea bass fillets thoroughly dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let the fish sit at room temperature for 15 minutes.
  3. Heat 2 tbsp olive oil in a 12-inch oven-safe stainless steel or cast-iron skillet over medium-high heat until it shimmers.
  4. Place the fillets in the pan and sear without moving them for 3-4 minutes until a deep golden-brown crust forms, then flip the fillets using a fish spatula.
  5. Immediately add 4 tbsp unsalted butter, 3 cloves smashed garlic, and 4 sprigs fresh thyme to the pan. Tilt the pan and spoon the bubbling butter over the fish continuously for 1 minute.
  6. Pour in 1/4 cup non-alcoholic white wine and 1 tbsp fresh lemon juice, letting it sizzle for 30 seconds.
  7. Transfer the skillet to the preheated oven for 5-7 minutes. Remove when the center is opaque and the internal temperature reaches 145°F (63°C).
  8. Let the fish rest on a plate for a few minutes before serving to ensure it stays moist.