Pan Seared Chilean Sea Bass Recipe with Lemon Butter

maryswholelife.com

CAMOM

2 6 oz Chilean Sea Bass fillets, thawed if previously frozen

2 tbsp avocado oil

salt & pepper, to taste

2 tbsp ghee, vegan butter, or regular butter

Juice from ½ lemon

2 tbsp capers

subheading: Optional Creamy Garlic Cauliflower Mash:

32 oz frozen cauliflower, or fresh florets

¼ cup chicken broth

¼ cup Ghee or vegan butter

¼ cup full fat coconut cream, just the thick part from a can of coconut milk

1 tsp sea salt, more to taste

1 tsp garlic powder

½ tsp black pepper

Directions at maryswholelife.com

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