Chilean Sea Bass with Tarragon Beurre Blanc

My tarragon Beurre Blanc sauce is here on the blog under sauces and is the best topping for this fish EVER!!!

Now for the fish….

This is the simplest recipe!

Heat 2 Tbsp Olive Oil and 2 Tbsp butter in a large non stick skillet over high heat. Season the fish with salt and the rest of the olive oil on both sides. Add the fish skin side down first, (if your fish has the skin still on it) and cook for 5 minutes. Carefully flip and cook on the other side for another 5 minutes. Remove the fish, plate and drizzle the Beurre Blanc sauce over the fish. Garnish with fresh Tarragon and chives if desired.