Pan-Seared Sea Bass with Lemon Caper Sauce is a refined dish celebrated for its crisp, golden skin and delicately flaky interior. A silky sauce of butter, lemon juice, and briny capers lifts the mild sweetness of the sea bass into a restaurant-worthy meal. This is a quick, technique-driven dish perfect for entertaining or an elevated weeknight dinner.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 minsFor the Sea Bass
2 skin-on sea bass fillets (about 6 oz each), patted dry
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp olive oil
For the Lemon Caper Sauce
2 tbsp unsalted butter (cold, cut into cubes)
1 tbsp shallot, finely minced
1 clove garlic, finely minced
2 tbsp dry white wine (or fish stock)
2 tbsp fresh lemon juice (about ½ a lemon)
1 ½ tbsp capers, rinsed and drained
1 tsp lemon zest
1 tbsp parsley, finely chopped
Salt and pepper to taste
Prepare the Fish
1
Pat the sea bass fillets dry with paper towels. This ensures a crisp sear.
Season both sides generously with kosher salt and freshly ground black pepper .
Let rest at room temperature while you prepare the sauce ingredients.
2
Heat olive oil in a large stainless steel or non-stick skillet over medium-high heat until shimmering.
Add the sea bass skin-side down , pressing gently with a spatula for the first 30 seconds to prevent curling.
Cook without moving for 4–5 minutes , or until the skin is crisp and golden brown.
Flip and add 1 tbsp butter to the pan. Tilt and baste the top of the fillets with the butter.
Cook another 2–3 minutes , until the fish is opaque and flakes easily.
Make the Lemon Caper Sauce
3
Wipe out the skillet if necessary. Reduce heat to medium-low .
Add 1 tbsp butter , shallot, and garlic. Sauté for 1–2 minutes until fragrant and translucent.
Add white wine and deglaze, scraping any bits from the pan.
Simmer for 1–2 minutes , reducing by half.
Stir in lemon juice , capers , and lemon zest . Simmer briefly.
Turn off heat and swirl in cold butter cubes , one at a time, until emulsified.
Season with salt and pepper to taste. Finish with chopped parsley .
To Serve
4 Spoon the warm lemon caper sauce over the seared sea bass. Garnish with extra parsley or lemon zest. Serve immediately.
Variations
5
Add olives : Chopped green or black olives boost briny flavor
Use meunière-style brown butter for nutty depth
Swap sea bass : Try with halibut , snapper , or branzino
Pairing Suggestions
6
White Wine : Chablis, dry Riesling, Pinot Bianco
Sparkling : Brut Champagne or Crémant for elegance
Non-Alcoholic : Sparkling water with lemon and mint, cold cucumber lemonade
Ingredients For the Sea Bass
2 skin-on sea bass fillets (about 6 oz each), patted dry
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp olive oil
For the Lemon Caper Sauce
2 tbsp unsalted butter (cold, cut into cubes)
1 tbsp shallot, finely minced
1 clove garlic, finely minced
2 tbsp dry white wine (or fish stock)
2 tbsp fresh lemon juice (about ½ a lemon)
1 ½ tbsp capers, rinsed and drained
1 tsp lemon zest
1 tbsp parsley, finely chopped
Salt and pepper to taste
Directions Prepare the Fish
1
Pat the sea bass fillets dry with paper towels. This ensures a crisp sear.
Season both sides generously with kosher salt and freshly ground black pepper .
Let rest at room temperature while you prepare the sauce ingredients.
2
Heat olive oil in a large stainless steel or non-stick skillet over medium-high heat until shimmering.
Add the sea bass skin-side down , pressing gently with a spatula for the first 30 seconds to prevent curling.
Cook without moving for 4–5 minutes , or until the skin is crisp and golden brown.
Flip and add 1 tbsp butter to the pan. Tilt and baste the top of the fillets with the butter.
Cook another 2–3 minutes , until the fish is opaque and flakes easily.
Make the Lemon Caper Sauce
3
Wipe out the skillet if necessary. Reduce heat to medium-low .
Add 1 tbsp butter , shallot, and garlic. Sauté for 1–2 minutes until fragrant and translucent.
Add white wine and deglaze, scraping any bits from the pan.
Simmer for 1–2 minutes , reducing by half.
Stir in lemon juice , capers , and lemon zest . Simmer briefly.
Turn off heat and swirl in cold butter cubes , one at a time, until emulsified.
Season with salt and pepper to taste. Finish with chopped parsley .
To Serve
4 Spoon the warm lemon caper sauce over the seared sea bass. Garnish with extra parsley or lemon zest. Serve immediately.
Variations
5
Add olives : Chopped green or black olives boost briny flavor
Use meunière-style brown butter for nutty depth
Swap sea bass : Try with halibut , snapper , or branzino
Pairing Suggestions
6
White Wine : Chablis, dry Riesling, Pinot Bianco
Sparkling : Brut Champagne or Crémant for elegance
Non-Alcoholic : Sparkling water with lemon and mint, cold cucumber lemonade
Pan-Seared Sea Bass with Lemon Caper Sauce
