Pan Seared Sea Bass Lemon (Printable Version)
Crispy sea bass with lemon caper butter, a bright and elegant main dish for any occasion.
# What You Need:
→ Fish
01 - 4 sea bass fillets, skin on, 5.5-6.0 oz each, patted dry
02 - 1 teaspoon kosher salt
03 - ½ 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, approx. 2 tablespoons
10 - 1 tablespoon fresh parsley, chopped
11 - Zest of ½ lemon
# How to Make It:
01 - Season both sides of the sea bass fillets evenly with kosher salt and freshly ground black pepper.
02 - Warm the olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place the fillets skin-side down in the hot skillet. Press gently with a spatula to ensure full contact. Sear for 3 to 4 minutes until skin is crisp and golden brown.
04 - Turn the fillets over and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily. Transfer the fillets to a warm plate and tent loosely with foil to keep warm.
05 - Reduce skillet heat to medium. Add 1 tablespoon butter and the minced shallot. Cook for 1 minute until fragrant.
06 - Incorporate the minced garlic and capers, stirring for 30 seconds to release aromas.
07 - Pour in the lemon juice and add the remaining 2 tablespoons butter. Swirl the pan gently until the butter melts and the sauce emulsifies slightly.
08 - Remove the skillet from heat. Stir in the chopped parsley and lemon zest to complete the sauce.
09 - Ladle the lemon caper butter sauce generously over the sea bass fillets and serve immediately.
# Expert Advice:
01 -
- The whole thing comes together in under 30 minutes, making it perfect for impressing people without spending all day in the kitchen.
- That golden, crispy skin and bright butter sauce with capers taste like you've been cooking fine dining for years when really you've just mastered one beautiful technique.
02 -
- Don't move the fish once it hits that hot pan—every time you poke or flip prematurely, you're breaking the crust and letting moisture escape.
- The caper brine is salty, so taste the sauce before seasoning further; you might not need any extra salt at all.
03 -
- Use a fish spatula—it's thinner and more flexible than a regular spatula, making it infinitely easier to flip delicate fillets without breaking them.
- If you want to elevate the sauce, add a splash of dry white wine after sautéing the garlic and let it reduce for 30 seconds before adding the lemon juice; it adds subtle depth without changing the character of the dish.