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Pan fried sea bass served with lemon garlic herb sauce on a white plate

Pan-Fried Sea Bass with Lemon Garlic Herb Sauce

A quick and elegant dish of flaky sea bass fillets pan-seared and finished with a bright, buttery lemon garlic herb sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sea Bass
  • 1.5 lbs sea bass fillets
  • 1/4 cup all-purpose flour Can substitute with gluten-free flour or corn starch for a lighter crust.
  • 1 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon black pepper Plus more to taste.
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter Divided.
For the Sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, roughly chopped Or 1 teaspoon dried.
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon fresh parsley, roughly chopped
  • 1/4 cup dry white wine Sauvignon Blanc suggested; substitute with an extra 1/4 cup chicken broth to avoid alcohol.
  • 1/2 cup chicken broth Water may be used if necessary.
  • 2 tablespoons juice of one lemon About 2 tablespoons.
  • 1/4 cup lemon wedges for serving Optional.

Method
 

Preparation
  1. Pat the sea bass very dry with paper towels and season gently. Dryness helps achieve a better sear.
  2. In a shallow bowl, whisk the flour with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Lightly dredge each fillet, shaking off excess.
Cooking
  1. Heat a large skillet over medium-high heat until hot. Add 1 tablespoon butter and the olive oil. Heat until the butter foams and the fat shimmers.
  2. Place the fillets presentation-side down in the skillet. Sear for 3–4 minutes until golden, then flip and sear the other side for another 3–4 minutes until just cooked through.
  3. Transfer the cooked fillets to a warm plate and lower the heat to low. Cover loosely to keep warm.
  4. Pour the white wine into the hot skillet to deglaze, scraping the browned bits with a wooden spoon and letting the wine reduce for 1–2 minutes.
  5. Add another tablespoon of butter and sauté the minced garlic, oregano, thyme, and parsley for 30–45 seconds until fragrant.
  6. Pour in the chicken broth and bring to a gentle simmer, reducing until slightly thickened (about 2–3 minutes).
  7. Stir in the final tablespoon of butter and the lemon juice. Taste and adjust seasoning as necessary.
  8. Spoon the sauce over the sea bass and serve immediately with lemon wedges.

Notes

Use fresh herbs when possible for better flavor. If fillets are thin, reduce sear time slightly to avoid overcooking.