The deep flavor of caramelized lemons is a great match for rich and meaty Chilean sea bass. Pair the dish with sautéed spinach and a quick pilaf for a fantastic meal that you can pull off in well under an hour.
Special Diets:
Ingredients
Method
Place a large heavy skillet over medium-high heat.
When very hot, add lemons cut-side down.
Sprinkle fish with salt and pepper.
When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
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.
Transfer fish to a platter and lemons to a cutting board.
Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
Stir in wine and cook for 1 minute.
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.
Cut remaining lemon halves into wedges and serve with fish.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.