Pan Seared Sea Bass Lemon (Printable)

Crispy sea bass fillets paired with a zesty lemon caper sauce for a flavorful main dish.

# What you'll need:

→ Fish

01 - 4 sea bass fillets (5 oz each), skin-on, pin-boned
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Lemon Caper Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons drained capers
08 - 1/4 cup dry white wine or fish stock
09 - Juice and zest of 1 lemon
10 - 2 tablespoons fresh parsley, finely chopped
11 - Salt and pepper, to taste

# Directions:

01 - Pat fillets dry with paper towels and season both sides with salt and pepper.
02 - Warm olive oil in a large nonstick or stainless-steel skillet over medium-high heat.
03 - Place fillets skin-side down, press gently with spatula, and sear for 3 to 4 minutes until skin is crispy and golden.
04 - Flip fillets and cook for 2 to 3 minutes until opaque and cooked through. Transfer to a warm plate and tent loosely with foil.
05 - Reduce heat to medium and add butter to the same pan. Once melted, add garlic and sauté for 30 seconds until fragrant.
06 - Stir in capers for 1 minute, then pour in white wine or fish stock, scraping up browned bits from pan.
07 - Add lemon juice and zest, simmering for 2 to 3 minutes until sauce reduces slightly.
08 - Remove from heat, stir in parsley, and season with salt and pepper to taste.
09 - Spoon lemon caper sauce over sea bass fillets and serve immediately.

# Expert Suggestions:

01 -
  • Restaurant-quality results in under 30 minutes, which means you can actually do this on a weeknight without losing your mind.
  • The lemon caper sauce is so vibrant and tangy it makes even simple sides feel fancy, so your guests think you spent hours cooking when you really didn't.
  • Sea bass skin gets genuinely crispy and crackly, and the flesh stays buttery and moist—a texture combo that honestly feels indulgent.
02 -
  • Overcooking sea bass happens fast and ruins everything—the difference between perfect and dry is honestly about 30 seconds, so trust the visual cues and stop the moment it turns opaque.
  • If your pan isn't hot enough when the fish goes in, the skin will steam instead of sear, and you'll lose that magic crackle that makes this dish worth making.
  • The sauce tastes thin when it's hot, but it tightens up as it cools slightly, so resist the urge to reduce it too far while cooking.
03 -
  • Use a meat thermometer if you're nervous—the fish is perfectly cooked at 120°F internal temperature, which takes the guesswork out and lets you relax.
  • If your fish is thicker than average, lower the heat slightly after the initial sear so the inside cooks through without the skin burning, or cover the pan loosely with a lid for the second side.

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