Pan Seared Sea Bass Lemon (Printable Version)

Crispy sea bass fillets paired with vibrant lemon caper sauce. Elegant and flavorful main course.

# What You Need:

→ Fish

01 - 4 sea bass fillets, skin on, pin-boned (5.3 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Lemon Caper Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons capers, drained
08 - 1/4 cup dry white wine or fish stock
09 - Juice and zest of 1 lemon
10 - 2 tablespoons fresh parsley, finely chopped
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Pat fillets dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Warm olive oil in a large nonstick or stainless-steel skillet over medium-high heat.
03 - Place fillets skin-side down in the hot oil. Press gently with a spatula and cook for 3 to 4 minutes until skin is crisp and golden.
04 - Flip fillets and cook an additional 2 to 3 minutes until flesh is opaque and cooked through. Remove and keep warm tented with foil.
05 - Reduce heat to medium. Add butter to the same skillet, melting it fully before adding garlic. Sauté garlic for 30 seconds until fragrant.
06 - Add capers and stir for 1 minute. Pour in white wine or fish stock, scraping up browned bits from the skillet.
07 - Stir in lemon juice and zest. Allow sauce to simmer gently for 2 to 3 minutes, reducing slightly.
08 - Remove from heat, stir in parsley, and adjust seasoning with salt and pepper as preferred.
09 - Ladle sauce over sea bass fillets and serve immediately with complementary sides.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the flesh stays tender and buttery, like nothing you can order for delivery.
  • That bright lemon caper sauce comes together in the same pan, making cleanup feel like a fair trade for tasting restaurant food at home.
  • It's fast enough for a weeknight but fancy enough to make someone feel genuinely celebrated.
02 -
  • Drying the fish thoroughly is everything because moisture is the enemy of crispy skin, don't rush this step even though it feels small.
  • The second you add wine to the pan, the bottom will stop steaming and actually start smelling like food, that moment is how you know you're on track.
  • Lemon is forgiving, you can always taste and add more, but you can't take it out, so start cautious and build from there.
03 -
  • If you accidentally overcook the fish slightly, the sauce will still make it feel intentional and delicious, sauce forgives what panic creates.
  • Double-check that your butter is unsalted so you control the salt level of the sauce, salted butter can sneak up on you and tip the balance.

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