Pan Seared Sea Bass Lemon (Printable)

Crispy sea bass with tangy lemon caper butter for an elegant main dish.

# What You'll Need:

→ Fish

01 - 4 sea bass fillets (5-6 oz each), skin on, patted dry
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Lemon Caper Butter Sauce

05 - 3 tablespoons unsalted butter
06 - 2 tablespoons capers, rinsed and drained
07 - 1 small shallot, finely minced
08 - 2 cloves garlic, minced
09 - Juice of 1 lemon (approximately 2 tablespoons)
10 - 1 tablespoon fresh parsley, chopped
11 - Zest of 1/2 lemon

# Directions:

01 - Season both sides of the sea bass fillets evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place sea bass fillets skin-side down into the skillet. Gently press with a spatula to ensure even contact. Sear for 3 to 4 minutes until the skin is crisp and golden.
04 - Carefully flip the fillets and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily. Transfer to a warm plate and tent loosely with foil.
05 - Reduce heat to medium. Add 1 tablespoon butter and the minced shallot to the same skillet and sauté for 1 minute until fragrant.
06 - Stir in minced garlic and capers and cook for 30 seconds, stirring continuously.
07 - Add lemon juice and remaining 2 tablespoons butter to the skillet. Swirl to melt butter and emulsify sauce slightly.
08 - Remove skillet from heat and stir in chopped parsley and lemon zest.
09 - Spoon the lemon caper butter sauce generously over the sea bass fillets and serve immediately.

# Expert Advice:

01 -
  • The skin gets genuinely crispy while the flesh stays buttery and tender, no overcooking drama.
  • You make the sauce in the same pan, which means fewer dishes and a kitchen that smells incredible.
  • It looks impressive enough for guests but honest enough for a Tuesday night when you want something good without fuss.
02 -
  • The skin only crisps if it stays still and in contact with the hot pan—resist the urge to move it or check on it constantly, and don't flip too early even if you're nervous.
  • Overcooking sea bass by even a minute transforms it from buttery and delicate to dry and sad, so watch the flesh closely and pull it the moment it's opaque through the thickest part.
  • If your butter sauce looks broken or greasy, you added cold butter to a pan that was too hot, or you whisked too hard—next time, remove from heat before adding the final butter and let the residual warmth melt it gently.
03 -
  • Use a fish spatula instead of a regular spatula—its thin, sloped design lets you slide under the delicate fillet without breaking it apart and disrupting the crispy skin.
  • Taste the sauce before plating; a tiny squeeze of extra lemon or a crack of black pepper can transform good into unforgettable, and you're already committed to thirty minutes in the kitchen, so finish strong.

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