- 2 fillets Chilean Seabass (4-6 ounces)
- 1 tbsp olive oil
- 2 tbsp unsalted butter (olive oil based)
- 0.5 lemon lemon (juiced and zested)
- 1 garlic clove (minced)
- 0.25 tsp red chili flakes
- Salt and pepper (to taste)
- 3 Tbsp fresh parsley (chopped)
- Optional: Lemon slices for garnish
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