Ingredients
- 4 sea bass fillets, about 5–6 ounces each, skin-on
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh parsley
Execution
Prepare the Sea Bass: Pat the fillets thoroughly dry with paper towels, especially the skin side. Season both sides evenly with the kosher salt and black pepper.
Heat the Skillet: Place a large heavy-bottomed or nonstick skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, then heat until the butter is melted and the pan is hot.
Cook the Skin Side: Place the sea bass fillets in the skillet skin-side down. Press each fillet gently with a spatula for the first 20–30 seconds to prevent the skin from curling. Cook without moving for about 4–5 minutes, until the skin is crisp and golden.
Flip the Fillets: Carefully turn the fillets and reduce the heat to medium. Cook for another 2–3 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
Remove the Fish: Transfer the cooked sea bass to a plate and keep warm while you prepare the garlic butter sauce.
Make the Garlic Butter: Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Add Lemon and Parsley: Stir in the lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom of the pan. Remove the skillet from the heat and stir in the chopped parsley.
Finish the Sea Bass: Spoon the warm garlic butter sauce over the fillets, keeping some of the crispy skin exposed so it stays crisp.
Serve: Serve the Pan-Fried Sea Bass immediately with the garlic butter sauce. Pair it with roasted potatoes, rice, sautéed greens, asparagus, or a fresh salad for a complete dinner.
Additional tips
- Drying the skin very well is essential for getting it crisp instead of soft or steamed.
- Press the fillets gently when they first hit the pan so the skin stays flat and cooks evenly.
- Avoid flipping the fish too early. Wait until the skin releases easily from the pan to reduce the chance of tearing.
- If using skinless sea bass, reduce the first-side cooking time slightly and handle the fillets gently when turning.
