If you’re craving a dinner that feels both indulgent and effortless, this Pan-Roasted Sea Bass with Garlic Butter Recipe is going to steal your heart. The way the sea bass skin crisps up in the pan while the garlic butter infuses the flesh with rich, aromatic flavor creates a beautiful balance of textures and tastes. Whether you’re cooking for a special occasion or simply want to treat yourself on a weeknight, this dish promises a restaurant-quality experience without the fuss. It’s fresh, zesty, and luxurious all at once, making it a perfect centerpiece for any meal.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to building the deep, satisfying flavor of the dish. Each one plays its part—from the crisping of the fish skin to the bright notes from lemon and parsley, and of course, the luscious richness of butter fused with garlic.
- Sea bass fillets (6–8 oz each): Fresh, skin-on fillets ensure crispy skin and tender flesh.
- Salt and black pepper: Simple seasoning to bring out the fish’s natural flavors.
- Olive oil (1 tablespoon): Helps achieve a perfect sear with a subtle fruitiness.
- Unsalted butter (2 tablespoons): Rich, creamy base for the garlic-infused sauce.
- Garlic (3 cloves, minced): Adds warm, savory depth to the butter.
- Lemon juice (from 1/2 lemon): Brightens the dish with a refreshing tang.
- Chopped fresh parsley (1 tablespoon): A vibrant herbal finish that livens up every bite.
- Lemon wedges: For an extra burst of citrus when serving.
How to Make Pan-Roasted Sea Bass with Garlic Butter Recipe
Step 1: Prepare and Season the Fish
Start by patting your sea bass fillets completely dry with paper towels—this step is crucial for achieving that crispy skin that makes the dish so irresistible. Season both sides generously with salt and black pepper. Simple seasoning lets the sea bass’s delicate flavors shine through.
Step 2: Sear the Sea Bass
Heat olive oil in a large skillet over medium-high heat until shimmering. Gently place the fillets skin-side down and press lightly with a spatula to keep the skin in full contact with the pan. This is what guarantees a crispy texture. Cook undisturbed for 4 to 5 minutes until the skin reaches a beautiful golden-brown color and easily lifts off the surface.
Step 3: Flip and Add Garlic Butter
Turn the fillets over carefully and reduce the heat to medium, giving your pan some room to gently cook the fish through without burning. Now, add the butter and minced garlic around the fillets. As that butter melts, spoon it over the fish repeatedly—this spooning technique bastes the fillets with deep garlic butter flavor while keeping them moist and juicy. Cook for another 2 to 3 minutes, until the fish is opaque and flakes apart easily with a fork.
Step 4: Finish with Lemon and Parsley
Squeeze fresh lemon juice onto the cooked sea bass fillets, then sprinkle with the chopped parsley to add a vivid splash of color and fresh aroma. Serve your perfectly cooked sea bass immediately alongside lemon wedges for anyone who loves that extra citrus punch.
How to Serve Pan-Roasted Sea Bass with Garlic Butter Recipe
Garnishes
A little fresh parsley is more than just decoration—it uplifts the rich garlic butter with a subtle brightness. Lemon wedges not only add beauty but invite you to customize each bite with your preferred amount of tangy juice. For an extra hint of green, a few sprigs of dill or chives could work beautifully as well.
Side Dishes
This pan-roasted sea bass shines on its own but pairs wonderfully with simple sides that don’t overpower it. Think creamy mashed potatoes, roasted Mediterranean vegetables like zucchini and cherry tomatoes, or a crisp, lightly dressed green salad. Each side balances the richness of the fish and butter while keeping the meal fresh and satisfying.
Creative Ways to Present
For a stunning plate, lay the sea bass fillet over a bed of sautéed spinach or wilted kale, then drizzle extra garlic butter from the pan on top. You might also serve this with a colorful quinoa salad for added texture and a pop of color. If you’re feeling fancy, a smear of lemon aioli or a scattering of toasted pine nuts provides added dimension and elegance.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which might be a challenge because this dish is so good—they keep best when stored in an airtight container in the refrigerator. Try to eat within 1 to 2 days for optimal flavor and texture since the crispy skin may soften over time.
Freezing
While freezing is possible, it’s not ideal for the texture of pan-roasted sea bass with garlic butter. The delicate fish can become watery upon thawing, and the crisp skin will lose its crunch. If you do freeze, wrap the fillets tightly in plastic wrap and then foil, and consume within one month.
Reheating
To reheat, warm gently in a low oven (around 275°F or 135°C) for about 10 minutes to help preserve moisture without drying out the fish. Avoid the microwave if possible, as it can turn the fish rubbery. You can also refresh the crispy skin by quickly searing it again in a hot pan with a little oil.
FAQs
Can I use other types of fish for this recipe?
Yes! While sea bass is ideal for its texture and flavor, other white fish such as halibut, cod, or snapper also work beautifully when pan-roasted in garlic butter, offering a similarly delightful meal.
How do I get the skin crispy without sticking to the pan?
Make sure your fish is very dry before seasoning and that the pan and oil are hot before adding the fish. Pressing the fillets gently with a spatula ensures the skin stays flat against the pan, helping it crisp evenly and not stick.
Can I add white wine to the garlic butter sauce?
Absolutely! A splash of dry white wine added when the butter melts enhances the sauce with acidity and depth, making the flavors even more complex and delicious.
Is this recipe gluten-free?
Yes, this Pan-Roasted Sea Bass with Garlic Butter Recipe is naturally gluten-free, making it a perfect choice for those with gluten sensitivities or anyone following a gluten-free diet.
How do I know when the sea bass is cooked through?
The fish is done when it turns opaque all the way through and flakes easily with a fork. Avoid overcooking to keep it moist and tender inside.
Final Thoughts
This Pan-Roasted Sea Bass with Garlic Butter Recipe is truly one of those dishes that feels luxurious yet is surprisingly simple to prepare. Its balance of crisp skin, tender fish, and rich garlic butter sauce is a delight in every bite. I encourage you to give it a try—once you do, it might just become your go-to for an impressive, flavorful seafood dinner that’s sure to wow anyone lucky enough to share your table.
Print
Pan-Roasted Sea Bass with Garlic Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Pan-Roasted Sea Bass with Garlic Butter is a simple yet elegant seafood dish featuring crispy-skinned sea bass fillets cooked on the stovetop and finished with a luscious garlic butter sauce, fresh lemon juice, and parsley. Perfect for a quick Mediterranean-inspired main course that pairs well with vegetables or salad.
Ingredients
Sea Bass Fillets
- 2 sea bass fillets (6–8 oz each)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Garlic Butter Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the fish: Pat the sea bass fillets dry thoroughly with paper towels to remove any excess moisture, then season both sides evenly with salt and black pepper to enhance the natural flavors.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, carefully place the sea bass fillets skin-side down in the pan. Press them gently with a spatula to ensure full contact with the skillet for a crisp skin. Cook for 4–5 minutes until the skin turns golden and crisp.
- Flip and baste: Turn the fillets over and reduce the heat to medium. Add the unsalted butter and minced garlic to the skillet. As the butter melts, continuously spoon the flavorful garlic butter over the fish to keep it moist and infuse it with flavor. Cook for an additional 2–3 minutes until the fish is fully opaque and flakes easily when tested with a fork.
- Finish and serve: Squeeze the juice of half a lemon over the cooked fillets, sprinkle with freshly chopped parsley, and transfer to plates. Serve hot immediately with fresh lemon wedges on the side for an extra burst of citrus.
Notes
- Pair this dish with roasted vegetables, creamy mashed potatoes, or a refreshing light salad for a complete meal.
- For extra richness and depth, add a splash of white wine to the pan when adding the butter and garlic.
- This cooking technique works wonderfully with other white fish such as halibut or cod for variety.
