Pan Fried Sea Bass with Lemon Garlic Herb Sauce
Succulent sea bass filets are pan-fried to golden perfection and finished with a fragrant lemon garlic herb sauce, creating a vibrant Mediterranean dish ideal for busy evenings.
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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
When substituting dried herbs for fresh, use roughly one-third the amount specified and allow a longer cook time to mellow their flavor.
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.
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.