Few things make me happier than setting the table with a dish that feels both luxurious and effortlessly simple to pull together. This Pan-Roasted Sea Bass with Garlic Butter is my go-to when I want generous, flaky fish fillets with golden-crisp skin, all bathed in the most irresistible garlic butter sauce. The balance of rich buttery goodness, a bright hint of lemon, and sweet, tender sea bass is a little bite of sunshine—whether it’s a weeknight family dinner or a meal to impress friends. If you’re looking for a stunning main course that’s easy on time but big on flavor, this dish delivers every single time.
Ingredients You’ll Need
One of the best things about Pan-Roasted Sea Bass with Garlic Butter is that it lets a handful of high-quality ingredients shine. Every component plays a part in offering flavor, depth, and that signature vibrant, Mediterranean appeal.
- Sea Bass Fillets: Four thick, skin-on fillets provide the foundation for this dish; the skin crisps up beautifully and seals in juiciness.
- Olive Oil: Just two tablespoons in the pan is all you need for a sizzling, golden sear without overwhelming the delicate fish.
- Salt and Pepper: These pantry basics are crucial for drawing out the natural sweetness of the sea bass and letting every other flavor pop.
- Unsalted Butter: The creamy base of the garlic butter sauce, letting you control the salt level and giving the final dish a silky finish.
- Garlic: Three fresh cloves provide aromatic depth; slice or mince them as finely as possible for even distribution.
- Lemon Juice: A splash of acidity brightens the whole plate and cuts through the richness of the butter.
- Fresh Parsley: Just a tablespoon added at the end for a burst of color and freshness.
- Lemon Wedges: Essential at the table for those who want an extra zing with each bite.
How to Make Pan-Roasted Sea Bass with Garlic Butter
Step 1: Preheat and Season
Start by preheating your oven to 425°F (220°C). While the oven heats up, take your sea bass fillets and pat them dry with paper towels—this helps ensure you’ll get the crispiest skin possible. Sprinkle each fillet generously with salt and pepper on both sides; this initial seasoning works wonders for bringing out the sweetness of the fish and balancing all the flavors later on.
Step 2: Sear the Sea Bass
Drizzle the olive oil into an oven-safe skillet and set it over medium-high heat. Once the oil is shimmering, gently lay the fillets skin-side down in the skillet. Press each one gently with a spatula to keep the skin from curling up—this is the secret to that coveted, crispy finish. Once you see a beautiful golden color peeking from underneath and the skin is crisp (usually 3 to 4 minutes), it’s time to move on.
Step 3: Oven-Roast to Perfection
Without flipping the sea bass, transfer the entire skillet to your preheated oven. Let the fish roast for another 4 to 6 minutes. You’ll know it’s ready when the fillets turn opaque and easily flake with a fork. This pan-roasting technique locks in moisture while giving the fish a gentle, even cook—no more dry, overcooked fish!
Step 4: Prepare the Garlic Butter Sauce
While your sea bass finishes in the oven, set a small saucepan over medium-low heat and melt the butter. Add the minced garlic and let it sizzle gently—just until fragrant, about one minute. Take care not to let the garlic brown, which can turn bitter. Remove from heat, then immediately stir in the lemon juice and chopped parsley. The aroma is so divine, you’ll want to use this garlic butter on everything!
Step 5: Finish and Serve
Once your pan-roasted sea bass with garlic butter is out of the oven, quickly spoon that warm, herby sauce over the top of each fillet. Serve them right away with fresh lemon wedges—the tang makes each bite sing. Honestly, getting a forkful of buttery, crisp-skinned fish with a squeeze of lemon never gets old!
How to Serve Pan-Roasted Sea Bass with Garlic Butter
Garnishes
This dish already sings with parsley and lemon, but if you’re looking to add a bit of extra flair, try a scattering of finely chopped chives or thinly sliced green onions over the top. Microgreens or a dusting of lemon zest deliver color and extra fragrance, elevating your presentation from lovely to downright stunning.
Side Dishes
Pairing Pan-Roasted Sea Bass with Garlic Butter with the right sides turns dinner into a full Mediterranean experience. I love serving it with roasted baby potatoes, a herby rice pilaf, or a simple green salad tossed with vinaigrette. Lightly grilled asparagus or broccolini round out the meal beautifully, soaking up any extra sauce.
Creative Ways to Present
You don’t have to stick to the basics. Try layering your sea bass over fluffy couscous or creamy mashed potatoes, or nestling it into a pool of lemony white bean puree. For the ultimate dinner-party touch, top each fillet with a spoonful of the pan juices and a sprinkle of toasted pine nuts for extra crunch. Your guests will think you studied restaurant plating!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover pan-roasted sea bass with garlic butter, transfer it to an airtight container and keep it in the refrigerator. The fish stays tasty for up to two days, but it’s best eaten sooner while the flavors and texture are still at their peak.
Freezing
Freezing is possible, though it’s usually best for the fish alone rather than the finished dish with sauce. Wrap completely cooled fillets tightly in plastic wrap, then place them in a freezer-safe bag or container. Remove as much air as possible and freeze for up to one month. Thaw overnight in the fridge before reheating and adding freshly prepared garlic butter just before serving.
Reheating
For reheating leftover fillets, place them on a parchment-lined baking sheet and warm in a 300°F (150°C) oven for 10 minutes, or until heated through. If you have leftover sauce, gently warm it in a small pan and spoon over the fish right before serving to keep everything moist and flavorful.
FAQs
Can I use frozen sea bass fillets for this recipe?
Yes, you can! If fresh sea bass isn’t available, frozen fillets will work wonderfully. Just make sure to thaw them thoroughly in the refrigerator and pat them extra dry before searing for the crispiest skin.
What if I can’t find sea bass?
Pan-Roasted Sea Bass with Garlic Butter also tastes amazing with other firm, white fish like cod, halibut, or snapper. Just choose fillets that are a similar thickness for best results with the timing.
Can I add other flavors to the garlic butter?
Absolutely! Try stirring in a teaspoon of capers, a sprinkle of red pepper flakes, or a handful of finely chopped olives. These additions play beautifully with the buttery lemon-garlic base and keep the flavors lively.
Does the skin have to stay on?
Keeping the skin on is the secret to that irresistible crispy texture and beautiful presentation in pan-roasted sea bass with garlic butter. If you prefer, you can remove the skin after cooking, but I highly recommend trying it with—the flavor and crunch are unbeatable!
Is this dish suitable for special diets?
Yes, this recipe is both gluten-free and pescatarian, making it a fabulous option for many diets. If dairy is a concern, you can use a quality dairy-free butter alternative for the sauce.
Final Thoughts
If you’ve never tried making Pan-Roasted Sea Bass with Garlic Butter at home, I hope this inspires you to grab some fresh fillets and get cooking. It’s such an easy way to bring restaurant-level flavor to your own kitchen—and I promise every bite will have you dreaming of your next dinner. Let your creativity shine and make it your own!
Print
Pan-Roasted Sea Bass with Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Roasting
- Cuisine: Mediterranean, American
- Diet: Vegetarian
Description
A delightful recipe for Pan-Roasted Sea Bass with Garlic Butter that promises a crispy skin exterior and tender, flaky fish on the inside. The garlic butter adds a burst of flavor, making this dish a perfect choice for a quick and elegant dinner.
Ingredients
Sea Bass Fillets:
- 4 sea bass fillets (about 6 oz each), skin on and patted dry
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Season the sea bass fillets generously with salt and pepper.
- Sear the Sea Bass: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the sea bass fillets skin-side down for 3–4 minutes until golden and crisp. Flip and roast in the oven for 4–6 minutes until opaque.
- Prepare Garlic Butter: Melt butter in a saucepan, sauté garlic, then add lemon juice and parsley.
- Finish and Serve: Spoon garlic butter over the cooked sea bass and serve with lemon wedges.
Notes
- Pair with roasted vegetables, herbed rice, or a fresh green salad.
- Enhance the dish with white wine in the butter sauce or top the fish with capers or olives.
