Easy Baked Chilean Sea Bass

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subheading: For the Fish:

Olive oil, for the pan

4 Chilean sea bass fillets (about 6 ounces each)

Kosher salt, to taste

Black pepper, to taste

Creole seasoning (or seasoned salt), to taste

subheading: For the Lemon Buerre Blanc:

¼ cup dry white wine

1 ½ tablespoons white wine vinegar

1 ½ tablespoons minced shallots

1 tablespoon lemon juice, or more to taste

1 teaspoon lemon zest

1 tablespoon heavy cream

6 tablespoons cold butter, cut into 1-inch pieces

Lemon wedges, for garnish

Directions at thespruceeats.com

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