Description
This Pan Fried Sea Bass with Lemon Garlic Herb Sauce is a restaurant-quality seafood dish made in under 20 minutes.
Ingredients
For the Sea Bass
- 3 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- 1.5 lbs sea bass (such as barramundi)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
For the Lemon Garlic Herb Sauce
- 2 cloves garlic, minced
- 1/4 cup dry white wine (Sauvignon Blanc recommended)
- 1/2 cup chicken broth or water
- Juice of one lemon (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving (optional)
Instructions
- Prep the Fish
Pat sea bass fillets dry. Season both sides with salt and black pepper. Lightly dredge in flour, shaking off excess. - Heat the Pan
Melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. - Pan Fry the Sea Bass
Place fillets in the skillet. Cook 3–4 minutes until golden-brown. Flip and cook another 2–3 minutes until flaky and cooked through. Remove to a plate. - Make the Sauce
Lower heat to medium. Add minced garlic and sauté 30 seconds. Pour in the white wine, scraping up browned bits. Add broth and lemon juice, and simmer 1–2 minutes. - Add Herbs and Butter
Stir in oregano, thyme, parsley, and the remaining 1 tablespoon butter. Taste and adjust seasoning. - Serve
Spoon sauce over fish and serve with lemon wedges.
Notes
- Pat the fish dry for the best sear.
- Use stainless steel or cast iron for crisp golden crust.
- If fish sticks, let it release naturally—don’t force it.
- Substitute broth for wine if needed.
- Add capers or red pepper flakes for extra flavor.
- Keep the heat medium-high to avoid steaming the fish.
- Prep Time: 5 minutes
- Cook Time: 12 minutes