Sea Bass Recipe
Pan fried sea bass with lemon garlic herb sauce brings tender fish together with a vibrant, zesty topping that’s impossible to resist. This quick Mediterranean-inspired meal shines in just 20 minutes, perfect for weeknights.
Fresh herbs, buttery garlic, and bright lemon transform simple pan fried sea bass with lemon garlic herb sauce into a dish that tastes restaurant-worthy yet is surprisingly easy to master at home.
Key Ingredients for Pan Fried Sea Bass with Lemon Garlic Herb Sauce
- Sea bass (1.5 lbs.) – The star of the show, providing a delicate, flaky texture that holds up beautifully to pan-frying.
- All-purpose flour (1/4 cup) – Lightly coats the fish to create a subtle golden crust that locks in moisture.
- Butter (3 tablespoons, divided) – Lends a rich, velvety base to the sauce and ensures the fish crisps up perfectly.
- Olive oil (1 tablespoon) – Helps the butter resist burning while adding a hint of fruity flavor.
- Garlic (2 cloves, minced) – Delivers a punch of aromatic warmth that anchors the herbaceous sauce.
- Dry white wine (1/4 cup) – Adds acidity and depth, lifting the flavors of the butter and herbs.
- Chicken broth (1/2 cup) – Provides a light, savory backbone to the sauce, keeping it lush yet balanced.
- Fresh oregano, thyme, and parsley (1 tablespoon each, chopped) – A trio of fresh herbs that brightens the dish and ties all the Mediterranean notes together.
- Lemon juice (2 tablespoons) – Infuses the sauce with a bright, tangy finish that cuts through the richness.
How to Bring This Dish to Life: Cooking Pan Fried Sea Bass with Lemon Garlic Herb Sauce
Start by patting your sea bass fillets dry and dredging them in a seasoned flour mixture for a light crust. Sear the fillets in a combination of butter and olive oil until golden and tender, then set them aside.
Deglaze the same pan with white wine, scraping up all the flavorful bits, then melt in more butter and sauté garlic and herbs just until fragrant. Stir in chicken broth, letting the sauce reduce slightly, before finishing with a final swirl of butter and a squeeze of fresh lemon juice. Spoon the luscious sauce over the crispy fish and enjoy.
Recipe Tips and Fun Twists for Pan Fried Sea Bass with Lemon Garlic Herb Sauce
For extra flavor, you can marinate the sea bass briefly with a little olive oil, lemon zest, and salt before dredging. If you want a crispier crust, consider adding a pinch of cornstarch to the flour mixture.
To change up the flavor profile, swap the fresh herbs for dill and basil, or even a sprinkle of chili flakes for a spicy kick. If you’re avoiding alcohol, replace the wine with a little extra broth and a splash of vinegar for that necessary acidity. Thin or thick fillets may require slight adjustments in cooking time—thicker pieces will need a couple of extra minutes on each side.
Storing Leftovers Like a Pro: How to Keep Pan Fried Sea Bass with Lemon Garlic Herb Sauce Fresh
Store any leftover fish and sauce separately in airtight containers in the fridge for up to 2 days. To reheat, warm the fish gently in a nonstick skillet over low heat or in the oven at 300°F until heated through, adding a splash of broth or water to the sauce if needed to refresh it. Freezing is not recommended, as the delicate texture of sea bass can become rubbery when thawed.
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Pan Fried Sea Bass with Lemon Garlic Herb Sauce
Ingredients
- 1/2 cup chicken broth or water, if necessary
- 1 tablespoon fresh oregano roughly chopped
- 2 cloves garlic minced
- 1 tablespoon fresh parsley roughly chopped
- 1.5 lbs. sea bass such as barramundi
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine such as Sauvignon Blanc
- 1 tablespoon extra-virgin olive oil
- Juice of one lemon about 2 tablespoons
- 1 teaspoon kosher salt plus more if needed
- 3 tablespoons butter divided
- 1 tablespoon fresh thyme roughly chopped
- Lemon wedges for serving optional
- 1/2 teaspoon black pepper plus more if needed
Instructions
- Pat the sea bass fillets dry thoroughly using a paper towel.
- In a shallow bowl, combine the flour, kosher salt, and black pepper, mixing well.
- Coat each fillet in the seasoned flour, ensuring an even layer, and gently shake off any surplus.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter alongside the olive oil.
- Place the fish into the hot skillet and sear for approximately 3-4 minutes per side until they develop a golden crust and are cooked through; refrain from frequent movement to promote a better sear.
- Transfer the cooked fillets to a plate and reduce the skillet heat to low.
- Pour the white wine into the skillet to deglaze, scraping up the browned bits, and allow it to reduce until nearly evaporated.
- Melt an additional tablespoon of butter into the skillet, then sauté the minced garlic and the freshly chopped oregano, thyme, and parsley until aromatic, about 30 seconds.
- Introduce the chicken broth and bring the mixture to a gentle simmer; if the sauce appears thin, continue reducing until a thicker consistency forms.
- Turn off the heat and stir in the final tablespoon of butter and the lemon juice, adjusting seasoning to taste.
- Spoon the lemon garlic herb sauce generously over the sea bass and garnish with optional lemon wedges before serving.
Notes
For paleo, dairy-free, grain-free, or gluten-free adaptations, opt for almond or coconut flour in place of all-purpose flour, and replace butter with olive oil as needed.
Alternative herbs such as dill, basil, or cilantro can be used based on availability or personal preference.
Cooking times may vary depending on the thickness of the sea bass fillets; adjust accordingly for optimal results.