Pan Seared Sea Bass Lemon (Printable)
Crispy sea bass fillets with a bright lemon caper sauce, perfect for a quick elegant meal.
# What You'll Need:
→ Fish
01 - 4 sea bass fillets (5.3 oz each), skin on, pin-boned
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Lemon Caper Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons capers, drained
08 - 1/4 cup dry white wine or fish stock
09 - Juice and zest of 1 lemon
10 - 2 tablespoons fresh parsley, finely chopped
11 - Salt and pepper, to taste
# Directions:
01 - Pat sea bass fillets dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large nonstick or stainless-steel skillet over medium-high heat.
03 - Place fillets skin-side down in the skillet, press gently with a spatula, and sear for 3 to 4 minutes until skin is crispy and golden brown.
04 - Flip fillets and cook for 2 to 3 minutes more until flesh is just opaque and cooked through. Transfer fillets to a warm plate and tent with foil.
05 - Reduce heat to medium and add unsalted butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Stir in capers and cook for 1 minute. Pour in white wine or fish stock, scraping up any browned bits from the pan.
07 - Add lemon juice and zest, then simmer for 2 to 3 minutes until the sauce reduces slightly.
08 - Remove from heat, incorporate fresh parsley, and season with salt and pepper to taste.
09 - Spoon lemon caper sauce over sea bass fillets and serve immediately with preferred side dishes.
# Expert Advice:
01 -
- The skin gets impossibly crispy while the flesh stays buttery and tender, like you've somehow unlocked a restaurant secret in your own kitchen.
- Lemon and capers do all the heavy lifting flavor-wise, turning a simple pan sauce into something that makes people ask for the recipe.
- Twenty-five minutes from raw fish to plated dinner means you can pull this off on a weeknight without losing your mind.
02 -
- If your pan isn't hot enough at the start, the fish will steam instead of sear, and the skin will never get crispy no matter how long you leave it—temperature is non-negotiable.
- Don't flip too early; those first 3 to 4 minutes are crucial for rendering the skin fat and creating the crust, so trust your ears and the smell.
- Overcooked fish is dry and disappointing, so aim for just barely opaque in the thickest part and let carryover cooking do the rest.
03 -
- If you want extra richness, finish the sauce with a small squeeze of lemon juice right before serving so it's bright and doesn't get heavy as it cools.
- A tiny pinch of chili flake in the butter before you add the garlic brings a whisper of heat that makes the lemon pop even more without making anything spicy.