Pan Seared Sea Bass Lemon (Printable Version)

Crispy sea bass fillets complemented by a tangy lemon caper sauce for a flavorful main dish.

# What You 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

# How to Make It:

01 - Pat sea bass fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Warm olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.
03 - Place fillets skin-side down, press gently with a spatula, and cook for 3 to 4 minutes until the skin is crisp and golden brown.
04 - Turn fillets over and cook for an additional 2 to 3 minutes until flesh is opaque and cooked through. Transfer to a warm plate and loosely tent with foil.
05 - Reduce heat to medium, add butter to the same skillet, and melt. Add minced garlic and sauté for 30 seconds until aromatic.
06 - Add drained capers, stirring for 1 minute. Pour in white wine or fish stock, scraping up browned bits from the pan bottom.
07 - Stir in lemon juice and zest. Simmer gently for 2 to 3 minutes to slightly reduce and concentrate flavors.
08 - Remove from heat, stir in chopped fresh parsley, and adjust seasoning with salt and pepper to taste.
09 - Ladle the lemon caper sauce over the sea bass fillets immediately. Accompany with sautéed spinach, roasted potatoes, or steamed asparagus as preferred.

# Expert Advice:

01 -
  • It looks and tastes like fine dining but takes less than half an hour from start to finish.
  • The crispy skin and tangy sauce create a contrast that makes every bite feel intentional and satisfying.
  • You can swap the fish or adjust the sauce without losing the magic, so it works with what you have on hand.
02 -
  • Dry the fish thoroughly before seasoning, or the skin will steam instead of crisp and you'll lose that textural contrast.
  • Don't move the fillets once they hit the pan, because flipping too early tears the skin and leaves it stuck to the skillet.
  • Add the garlic after lowering the heat, because it burns fast and turns bitter if the pan is still screaming hot.
03 -
  • Score the skin lightly with a sharp knife before cooking to prevent the fillets from curling in the pan.
  • Use a stainless steel or cast iron skillet instead of nonstick if you want deeper browning and more flavorful fond for the sauce.
  • Add a pinch of chili flakes to the garlic if you want a subtle heat that lingers behind the lemon and brine.

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