7 ozs Sea Bass Fillet
1/8 tsp Sea Salt
1 tsp Avocado Oil (divided)
1 tsp Capers (drained, patted dry)
1 tsp Chives (chopped)
1 tsp Lemon Juice
Pat the sea bass dry and score the back of the skin about 4 to 5 times to prevent the skin from curling up when cooking. Season with salt.
In a skillet over medium heat, add half the oil and then add the dried capers. Cook until crispy, about 2 to 3 minutes. Remove and set aside.
In the same skillet, over medium heat, add the remaining oil and then add the sea bass skin side down. Cook for 3 to 4 minutes, then flip and cook for an additional 1 to 2 minutes or until cooked through.
Plate the sea bass and top with the capers, chives and lemon juice. Enjoy!