Pan Roasted Chilean Sea Bass

1. Season sea bass on each side with salt and pepper.

2. Place fillets in the center of the skillet, skin side down and cook until the skin starts to crisp, 3 to 4 minutes per side (moderate heat).

3. Flip over, baste with butter and thyme. Transfer sea bass to a baking sheet to finish in 500 degree oven for 3-4 minutes.

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Nutrient	Quantity
Total fats	57.3917 g
Protein	44.613 g
Carbohydrates	7.857 g
Energy	718.7967 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.9801 g
Water	156.5917 g
Aspartic acid	0.4959 g
Calcium, Ca	360.0333 mg
Fiber, total dietary	2.79 g
Fatty acids, total saturated 22:0	0.1386 g
Niacin	3.9592 mg
Vitamin A, RAE	60.4 g
Fatty acids, total trans-polyenoic	0.1533 g
Arginine	0.7923 g
Riboflavin	0.4505 mg
Tocopherol, beta	0.0042 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.8375 g
Fatty acids, total saturated 20:1	0.5732 g
Glutamic acid	1.1916 g
Stigmasterol	1.26 mg
Sodium, Na	157.0667 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1629 g
Total lipid (fat)	57.3917 g
Manganese, Mn	0.4371 mg
Proline	0.2439 g
Fatty acids, total saturated 16:0	3.2713 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.8288 g
Choline, total	129.0007 mg
Fatty acids, total polyunsaturated 18:1 t	0.0126 g
Serine	0.2913 g
Fatty acids, total saturated 18:0	1.5516 g
Fatty acids, total saturated 20:4 undifferentiated	0.1031 g
Vitamin B-6	0.2827 mg
Selenium, Se	33.32 g
Ash	3.88 g
Tocotrienol, delta	0.0042 mg
Fatty acids, total saturated 18:1 undifferentiated	31.4464 g
Pantothenic acid	0.2082 mg
Phenylalanine	0.2832 g
Beta-sitosterol	173.46 mg
Copper, Cu	0.9812 mg
Thiamin	0.6229 mg
Retinol	59.5 g
Methionine	0.1764 g
Iron, Fe	3.5297 mg
Carbohydrate, by difference	7.857 g
Phosphorus, P	582.6 mg
Folate, total	59.15 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1533 g
Tocopherol, gamma	11.4828 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0456 g
Alanine	0.2793 g
Cholesterol	99.1667 mg
Valine	0.2985 g
Fatty acids, total saturated 18:2 undifferentiated	14.2438 g
Glycine	0.366 g
Fatty acids, total saturated 14:0	0.04 g
Zinc, Zn	3.3753 mg
Isoleucine	0.2298 g
Tocopherol, delta	0.4158 mg
Fatty acids, total polyunsaturated	18.4685 g
Leucine	0.4092 g
Tocotrienol, alpha	0.0126 mg
Vitamin A, IU	218.4333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0238 g
Folate, DFE	59.15 g
Tryptophan	0.117 g
Fatty acids, total polyunsaturated 18:1 c	25.9199 g
Fatty acids, total saturated 20:0	0.273 g
Campesterol	101.22 mg
Tyrosine	0.2238 g
Vitamin B-12	1.9833 g
Vitamin K (phylloquinone)	30.1443 g
Fatty acids, total saturated	5.3618 g
Histidine	0.1572 g
Fatty acids, total monounsaturated	32.1885 g
Threonine	0.2217 g
Folate, food	59.15 g
Vitamin E (alpha-tocopherol)	8.3249 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0655 g
Fatty acids, total trans	0.1659 g
Fatty acids, total trans-monoenoic	0.0126 g
Magnesium, Mg	68.4667 mg
Lysine	0.1713 g
Potassium, K	580.3667 mg
Cystine	0.108 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Sea salt	0	176.5167	0	0.9917
white pepper	0	0	0	0
canola oil	3 tablespoons	371.28	0	42
thyme	10 sprigs	0	0	0
portion skin sea bass	7 ounces	176.5167	0	0.9917