FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.

SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!