Entrée: United States – Pan-Seared Sea Bass with Lemon Butter Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 10 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 sea bass fillets, about 12 oz total (340 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp (15 ml) fresh parsley, chopped

Show original ingredient measurements

2 sea bass fillets, about 12 oz total (340 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp fresh parsley, chopped

Instructions

1. **Prepare the Fish**: Start by seasoning the sea bass fillets with salt and pepper on both sides.
2. **Sear the Fillets**: Heat olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook for 3–4 minutes until crisp. Flip the fillets, reduce heat to medium, and cook for another 3–4 minutes. Remove the fillets from the pan and set aside.
3. **Make the Sauce**: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and cook for another minute.
4. **Final Touch**: Return the sea bass fillets to the skillet to coat them with the sauce. Garnish with chopped parsley before serving.