There’s something undeniably elegant about perfectly cooked sea bass.
I love how its delicate, buttery texture pairs with bold lemon and garlic without ever feeling heavy.
This Sea Bass with Lemon Garlic Butter has become one of my favorite “fancy but effortless” dinners—it looks gourmet but takes under 30 minutes start to finish.
Why I Love This Recipe
Elegant but easy – No need for complex prep or techniques.
Light and flavorful – The lemon, garlic, and thyme make it feel fresh and bright.
One-pan wonder – Less cleanup, more flavor!
Oven-finished for perfect doneness – Keeps the fish moist and tender.
Naturally gluten-free and low carb – Great for any dietary need.
What You’ll Need (Ingredient Highlights)
Sea bass fillets – Mild, flaky, and perfect for absorbing flavors.
Garlic – Adds a fragrant, savory depth.
Lemon – Sliced thin for both aroma and visual appeal.
Fresh thyme – Brings earthy herbal notes.
White wine & butter – For richness and a silky pan sauce.
Olive oil – Helps sear the fish to golden perfection.
Pro Tips Before You Start
Pat the fish dry – This helps the skin crisp up properly.
Use an oven-safe skillet – So you can go from stovetop to oven easily.
Don’t overcook – Sea bass is best when just barely opaque and flaky.
Use thin lemon slices – They caramelize beautifully while roasting.
Deglaze well – The white wine lifts all that garlicy goodness from the pan.
How to Make Sea Bass with Lemon Garlic Butter
Step 1: Prep the Oven
Preheat your oven to 400°F (200°C) so it’s ready for the final roast.
Step 2: Season the Fish
Pat the sea bass fillets dry and season both sides with salt and black pepper.
Step 3: Sauté the Garlic
Heat olive oil in an oven-safe skillet over medium heat.
Add minced garlic and cook for about 1 minute until fragrant.
Step 4: Sear the Fish
Place the fillets skin-side down in the skillet.
Cook for 2–3 minutes until the skin is golden and crisp.
Step 5: Add Lemon and Thyme
Flip the fillets gently. Arrange lemon slices and thyme sprigs around them in the pan.
Step 6: Add Wine and Butter
Pour white wine into the skillet and dot butter in small pieces around the fish.
Step 7: Finish in the Oven
Transfer the skillet to the oven and roast for 12–15 minutes until the fish is cooked through and flakes easily.
Step 8: Rest and Serve
Remove from oven and let rest for a couple of minutes.
Spoon the pan sauce over each fillet and serve immediately.
What to Serve It With
Herbed couscous or wild rice
Roasted asparagus or broccolini
Creamy mashed cauliflower or potatoes
A simple arugula salad with lemon vinaigrette
Crusty bread to soak up the buttery sauce
Variations / Substitutions
Swap fish – Works beautifully with halibut or cod.
No wine? – Use chicken broth and a squeeze of lemon juice instead.
Add spice – A pinch of red pepper flakes gives it a little kick.
Make dairy-free – Use a dairy-free butter substitute.
Use dried thyme – If fresh isn’t available, a light sprinkle of dried thyme works too.
Storage & Leftovers
Refrigerate – Store leftovers in an airtight container for up to 2 days.
Reheat gently – Use low heat in a skillet with a splash of water or broth.
Avoid the microwave – It can make the fish rubbery.
Don’t freeze – This dish is best enjoyed fresh.
FAQs
Can I use frozen sea bass?
Yes, just thaw it completely and pat it very dry before cooking.
What if I don’t have white wine?
You can substitute with chicken broth and a bit of lemon juice.
Do I have to use an oven-safe skillet?
It’s ideal, but you can transfer everything to a baking dish if needed.
How do I know when the fish is done?
It should flake easily with a fork and look opaque throughout.
Can I make this ahead of time?
It’s best served fresh, but you can prep the ingredients and assemble just before cooking.
Is sea bass a sustainable choice?
It depends—look for responsibly sourced options or consult a seafood sustainability guide.
Can I double the recipe?
Yes, but sear the fillets in batches to avoid crowding the pan.
Final Thoughts
This Sea Bass with Lemon Garlic Butter is everything I want in a dinner: flavorful, refined, and surprisingly simple to make.
It turns everyday ingredients into something that feels restaurant-worthy.
Whether it’s a weeknight or a dinner party, this dish always leaves a lasting impression.
