Crispy Pan-Seared Sea Bass with Lemon-Caper Butter

Name: Crispy Pan-Seared Sea Bass with Lemon-Caper Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: mediterranean
Ingredients: 4 pcs sea bass fillets, skin-on and scaled (about 150-180 g each); 1 tsp fine sea salt; 1/4 tsp freshly cracked black pepper; 2 tbsp olive oil; 40 g unsalted butter, cubed; 2 clove garlic cloves, thinly sliced; 2 tbsp capers, drained; 2 tbsp fresh lemon juice; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 pcs lemon, halved for serving

By Culiora

Crispy Pan-Seared Sea Bass with Lemon-Caper Butter served on a plate, photographed in natural light

Pan-seared sea bass fillets deliver crisp, golden skin alongside tender, flaky white meat. Finished with a quick pan sauce of browned butter, garlic, capers, and fresh lemon juice, this classic Mediterranean preparation lets the delicate fish shine.

Servings: 4
Prep time: 10 min
Cook time: 15 min
Total time: 25 min

Ingredients

4 pcs sea bass fillets, skin-on and scaled (about 150-180 g each)
1 tsp fine sea salt
1/4 tsp freshly cracked black pepper
2 tbsp olive oil
40 g unsalted butter, cubed
2 clove garlic cloves, thinly sliced
2 tbsp capers, drained
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
1 pcs lemon, halved for serving

Instructions

Use paper towels to pat the sea bass fillets completely dry on both sides. Score the skin side of each fillet with 2 to 3 shallow diagonal slits using a sharp knife, taking care not to cut through into the flesh. Season both sides evenly with fine sea salt and black pepper.
Heat the olive oil in a large heavy skillet (preferably stainless steel or cast iron, about 28-30 cm) over medium-high heat until shimmering and just beginning to smoke.
Place the fillets in the hot pan skin-side down, laying them gently away from you to avoid splashing oil. Immediately press down firmly across each fillet with a fish spatula for 15 to 20 seconds to prevent the skin from curling.
Cook undisturbed over medium-high heat until the skin is crisp and golden brown, and the fish is cooked about two-thirds of the way through, about 4 to 5 minutes.
Carefully flip the fillets over. Reduce the heat to medium-low and cook on the flesh side for another 1 to 2 minutes, until just opaque throughout and the fish flakes gently under a fork (an internal temperature of 55-57 °C). Transfer the fillets skin-side up to warm serving plates.
Lower the heat under the skillet to low. Add the cubed butter and sliced garlic, swirling the pan constantly until the butter foams and turns a light nutty brown, about 1 minute.
Stir in the drained capers and lemon juice, swirling the pan to emulsify the sauce with the pan drippings for 30 seconds. Remove from the heat and stir in the chopped parsley.
Spoon the warm pan sauce around and slightly over the fillets, keeping the crispy skin largely exposed. Serve immediately with the fresh lemon halves for squeezing at the table.