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
Scale
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.
