5 sea bass fillets
1 tbsp. chives, chopped
1 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme;
2 garlic cloves, chopped
1 shallot, chopped
The zest of half a lemon;
¾ cup of coconut milk;
6 tbsp. butter, melted;
Sea salt and freshly ground black pepper;
Season each fillet with sea salt and black pepper;
Combine the butter, garlic, shallot, and herbs.
Preheat a frying pan over a medium-high heat.
Pour the herb butter over the pan and sear the fish fillets on both sides (about 2 minutes per side).
Transfer the fish to a baking sheet and cook in the oven for 2 more minutes.
Pour the coconut milk and the lemon zest in the frying pan that was used to sear the fish and bring to a simmer: make sure to scrape the bottom of the pan to get the brown yummy bits into the sauce.
Serve the fish with the sauce and lemon or lime wedges on the side.
We served this with some crisp crunchy sweet potato fries for a light delicious Paleo supper