Fresh lemon, briny capers and herbaceous dill come together as a mouthwatering addition to delicate and buttery fillets of Chilean Sea Bass. Effortlessly simple and elegant, this dish is ideal for dinner parties, a romantic dinner for two or even a quick weeknight meal.
- 2 Medium-Sized Chilean Sea Bass Fillets, Skinless
- 1 Tbsp. Sicilian Lemon Aged White Balsamic Vinegar
- 4 Tbsp. Cucumber and Dill Relish
- 2 Tbsp. Robust Extra Virgin Olive Oil
Preheat oven to 375°F.
Heat skillet over medium-high heat and add Extra Virgin Olive Oil.
Liberally season fillets with salt and pepper.
Once oil is shimmering, place fillets in skillet. Sear each side for 3 to 4 minutes.
Transfer fillets to a baking sheet and top with Dill and Caper Relish and Lemon White Balsamic.
To finish, bake fillets in the oven for 5 minutes or until they flake easily with a fork.
Let fillets rest for 3 minutes and serve.