Description
This Pan-roasted Sea Bass with Garlic Butter recipe features perfectly crispy skin and tender, flavorful fillets enhanced by a rich garlic butter sauce with fresh lemon and parsley. Quick and simple to make, it’s an elegant main course ideal for a Mediterranean-inspired dinner.
Ingredients
Scale
Sea Bass Fillets
- 4 sea bass fillets, skin on, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Prepare the Fish: Pat the sea bass fillets dry with paper towels to remove any moisture. Season both sides evenly with salt and black pepper to enhance flavor and ensure a crispy skin.
- Heat the Pan: Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. This will ensure the skin crisps up nicely without sticking.
- Cook Skin-Side Down: Place the seasoned fillets in the skillet skin-side down. Cook undisturbed for 4 to 5 minutes until the skin becomes crispy and golden brown, which locks in moisture and texture.
- Flip the Fillets: Carefully flip each fillet using a spatula and cook for an additional 2 to 3 minutes until the fish is opaque and cooked through, but still moist and tender inside.
- Add Garlic Butter: Reduce heat to medium-low. Add the butter and minced garlic to the skillet. Spoon the melted garlic butter over the fillets continuously for about 1 minute, allowing the garlic to infuse the fish with flavor without burning.
- Finish and Garnish: Remove the pan from heat. Drizzle fresh lemon juice over the fillets, then garnish with lemon zest and finely chopped parsley for a bright, fresh finish. Serve immediately.
Notes
- Ensure fish is completely dry before cooking to maximize skin crispiness.
- Do not overcrowd the pan to allow even cooking and prevent steaming.
- Serve with roasted vegetables, a side of rice, or a simple green salad for a complete meal.
