Print

Perfect Pan-Seared Sea Bass with Herb Butter

Sea Bass With Herb Butter
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy-skinned sea bass draped with aromatic herb butter creates a restaurant-worthy experience without leaving home.

Ingredients

  • 2 fillets sea bass
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Mashed potatoes, for serving
  • Microgreens, radish slices, and charred lemon half, for garnish

Instructions

  1. Pat the sea bass fillets completely dry with paper towels, especially the skin side. Score the skin lightly in a crosshatch pattern using a sharp knife, then season generously with salt and pepper on both sides. Let the fish rest at room temperature for 10 minutes to ensure even cooking.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Place the sea bass skin-side down in the hot pan (I always start with the presentation side to get that perfect golden crust). Press gently with a spatula for 30 seconds to prevent curling.
  3. Cook the fish undisturbed for 3-4 minutes until the skin turns golden and crispy. You’ll actually see the cooking line move up the side of the fish – this visual cue tells you when it’s time for the next step.
  4. Carefully flip the fillets and cook for just 2-3 minutes on the second side until the fish is opaque and flakes easily with a fork. The internal temperature should reach 137°F for perfectly cooked sea bass. Transfer to a plate to rest.
  5. Reduce heat to low and melt the butter in the same pan, capturing all those flavorful browned bits from the fish. Add minced garlic and sauté until fragrant but not browned, about 30 seconds.
  6. Stir in the chopped parsley, dill, and lemon juice, swirling the pan to create a cohesive sauce. Remove from heat immediately to prevent the herbs from overcooking or the butter from separating.
  7. Spread mashed potatoes on warmed plates and place the sea bass on top, skin-side up. Spoon the herb butter generously over the fish, allowing it to cascade down the sides. Garnish with microgreens, radish slices, and a charred lemon half for an impressive presentation.

Notes

  • Dry is crucial: After patting the fish dry with paper towels, let it sit uncovered for 5 minutes before scoring the skin—this extra step ensures ultra-crispy skin on your sea bass with herb butter.
  • Watch the visual cue: I never time my fish precisely; instead, I look for that cooking line moving about 3/4 up the side of the fillet—this foolproof indicator works better than any timer.
  • Butter temperature matters: When making the herb butter, use room temperature butter if possible—it incorporates flavors more evenly and reduces the risk of separation.
  • Score with confidence: Make your crosshatch cuts just deep enough to reach the flesh but not cut through it—this prevents curling and helps render the skin fat without damaging the delicate fish.
  • Rest before serving: Allow the sea bass to rest for 2 minutes after cooking—this redistributes juices throughout the flesh, resulting in a moister, more evenly cooked final dish.

Find it online: https://www.sweethomecook.com/sea-bass-with-herb-butter/