Pan Seared Sea Bass Lemon (Printable)

Crispy sea bass fillets with bright lemon caper butter, perfect for elegant dining.

# What you'll need:

→ Fish

01 - 4 sea bass fillets (5-6 oz each), skin on, patted dry
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 2 tbsp olive oil

→ Lemon Caper Butter Sauce

05 - 3 tbsp unsalted butter
06 - 2 tbsp capers, rinsed and drained
07 - 1 small shallot, finely minced
08 - 2 cloves garlic, minced
09 - 2 tbsp fresh lemon juice (from 1 lemon)
10 - 1 tbsp fresh parsley, chopped
11 - Zest of 1/2 lemon

# Directions:

01 - Season sea bass fillets evenly with kosher salt and black pepper on both sides.
02 - Warm olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place fillets skin-side down and press gently with a spatula for uniform contact. Sear 3–4 minutes until skin is crisp and golden.
04 - Turn fillets carefully and cook an additional 2–3 minutes until opaque and flaky. Remove from skillet and keep warm tented with foil.
05 - Reduce heat to medium, add 1 tbsp butter and minced shallot to the same skillet, sauté for 1 minute until aromatic.
06 - Incorporate garlic and capers, cooking for 30 seconds with stirring.
07 - Stir in fresh lemon juice followed by remaining 2 tbsp butter, swirling until the butter is melted and sauce is slightly emulsified.
08 - Remove skillet from heat and fold in chopped parsley and lemon zest.
09 - Ladle lemon caper butter sauce over sea bass fillets and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when really it takes just 25 minutes from start to finish.
  • The crispy skin and tender flesh with tangy butter sauce feels indulgent but comes together on a weeknight without stress.
  • Capers and lemon do all the heavy lifting—no complicated flavors needed.
02 -
  • The moment you flip the fish is critical—overcook it by even one minute and it goes from tender to dry. If you're nervous, err on the side of underdone; carryover cooking will finish it.
  • Emulsifying the butter properly is what makes this sauce feel luxurious instead of greasy. If the sauce breaks (looks separated or oily), remove it from the heat immediately and whisk in a splash of cold water.
03 -
  • Have all ingredients prepped and within arm's reach before you start—this dish moves quickly and you won't have time to chop garlic mid-sear.
  • A fish spatula is worth its weight in gold here; its thin, slanted edge makes flipping delicate fillets feel effortless instead of terrifying.

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