Pan Seared Sea Bass w/ Herbed Lemon Sauce

Ingredients:

1. 2 six-ounce portions Chilean Sea Bass
2. 3 cloves Garlic, minced
3. 1 Tbls chopped Fresh Rosemary
4. 1 Tbls chopped Fresh Thyme
5. 2 Tbls butter
6. Juice from half of a lemon
7. 2 Tbls Extra Virgin Olive Oil
8. Salt and Pepper

1. Melt butter in a small sauce pan over medium-low heat. Add minced garlic and sauté for about 30 seconds (just until fragrant). Do not let the garlic burn. Add minced rosemary and thyme. Season with salt and pepper. Remove sauce from heat and stir in lemon juice.
2. Heat a cast iron skillet over medium-high heat.
3. Add Olive Oil to skillet.
4. Season Sea Bass with a pinch of salt and pepper.
5. Once skillet is hot, place Sea Bass skin side up on the cast iron skillet.
6. Let sear for 3 minutes – until seared edge is nice and crisp
7. Flip over and sear skin for about 3 – 4 minutes.
8. Plate Sea Bass and top with rosemary, thyme, lemon, garlic sauce.