Pan Seared Sea Bass Lemon (Printable)

Crispy sea bass fillets topped with tangy lemon caper butter for an elegant main dish.

# What You Need:

→ Fish

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

→ Lemon Caper Butter Sauce

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

# How to Make It:

01 - Season sea bass fillets evenly on both sides with kosher salt and black pepper.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
03 - Place fillets skin-side down in the skillet. Press gently with a spatula to ensure even contact. Sear for 3 to 4 minutes until skin is crisp and golden brown.
04 - Flip fillets carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily. Transfer fillets to a warm plate and loosely tent with foil.
05 - Reduce heat to medium. Add 1 tablespoon butter and minced shallot to the skillet. Sauté for 1 minute until fragrant.
06 - Add minced garlic and capers to the skillet. Cook for 30 seconds, stirring continuously.
07 - Stir in lemon juice and remaining 2 tablespoons butter. Swirl skillet until butter melts and the sauce is slightly emulsified.
08 - Remove skillet from heat. Stir in chopped parsley and lemon zest.
09 - Spoon lemon caper butter sauce generously over sea bass fillets and serve immediately.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the flesh stays tender and buttery, creating two textures in one bite.
  • You'll have an elegant dinner on the table in under 30 minutes without feeling rushed or stressed.
  • The lemon caper butter tastes like you spent hours developing it, but it comes together in the same skillet.
02 -
  • Patting the fish completely dry is not optional—moisture on the surface prevents the skin from crisping and causes it to stick to the pan, undoing all your work in seconds.
  • The moment you add the lemon juice is crucial; if your pan is too hot, the butter will break and separate into greasy puddles instead of emulsifying into something silky.
03 -
  • If your fillets are particularly thick, you can start them skin-side down over medium-high heat, then finish them skin-side up in a 400°F oven for 4 to 5 minutes, ensuring even cooking without risk of overdrying.
  • For extra depth, add a splash of dry white wine to the pan right after sautéing the garlic but before the lemon juice; let it reduce by half before finishing with butter, creating a richer, more complex sauce.

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