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Pan-Seared Sea Bass with Lemon Caper Sauce

Yields2 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

Pan-Seared Sea Bass with Lemon Caper Sauce

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
Prepare the Fish
1

  1. Pat the sea bass fillets dry with paper towels. This ensures a crisp sear.

  2. Season both sides generously with kosher salt and freshly ground black pepper.

  3. Let rest at room temperature while you prepare the sauce ingredients.

2

  1. Heat olive oil in a large stainless steel or non-stick skillet over medium-high heat until shimmering.

  2. Add the sea bass skin-side down, pressing gently with a spatula for the first 30 seconds to prevent curling.

  3. Cook without moving for 4–5 minutes, or until the skin is crisp and golden brown.

  4. Flip and add 1 tbsp butter to the pan. Tilt and baste the top of the fillets with the butter.

  5. Cook another 2–3 minutes, until the fish is opaque and flakes easily.

Make the Lemon Caper Sauce
3

  1. Wipe out the skillet if necessary. Reduce heat to medium-low.

  2. Add 1 tbsp butter, shallot, and garlic. Sauté for 1–2 minutes until fragrant and translucent.

  3. Add white wine and deglaze, scraping any bits from the pan.

  4. Simmer for 1–2 minutes, reducing by half.

  5. Stir in lemon juice, capers, and lemon zest. Simmer briefly.

  6. Turn off heat and swirl in cold butter cubes, one at a time, until emulsified.

  7. 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

Nutrition Facts

2 servings

Serving size