sea bass recipe

This pan fried sea bass with lemon garlic herb sauce is packed with flavor from fresh herbs. It's a delicious 20 minute Mediterranean recipe that's perfect for a busy weeknight!

Pan Fried Sea Bass with Lemon Garlic Herb Sauce

butter (divided)

olive oil

sea bass (such as barramundi)

all-purpose flour

kosher salt (plus more if needed)

black pepper (plus more if needed)

garlic (minced)

dry white wine (such

chicken stock/broth (or water, in a pinch)

lemon

oregano (roughly chopped)

thyme (roughly chopped)

parsley (roughly chopped)

lemon wedges

Pat the fish dry with a paper towel.

In a shallow dish, mix together the flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon).

Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess.

In a large skillet, preferably stainless steel or nonstick, melt 1 tablespoon of the butter over medium high heat and add the olive oil (1 tablespoon).

Cook the fish in the skillet for 3-4 minutes on each side, until golden brown and fully cooked. Try not to move the fish too much, especially if you are using a pan that isn't nonstick, otherwise the fish may be more likely to stick to the bottom and not get browned as nicely.

Remove fish from the skillet to a plate.

Turn down the heat to low. Add the white wine (1/4 cup) to the skillet to deglaze, stirring up any browned bits. Continue heating until almost all the wine has evaporated.

Add one more tablespoon of butter to the skillet. Once it's melted, add the minced garlic (2 cloves) and fresh herbs (1 tablespoon each of oregano, thyme, and parsley)&nbsp;to the skillet and sauté until fragrant, about 30 seconds.

Add the chicken broth (1/2 cup) and bring to a simmer.

Turn off heat and stir in remaining 1 tablespoon butter and lemon juice (about 2 tablespoons). Taste and adjust seasoning if necessary.

Serve sauce on top of fish.

This healthy Mediterranean Sea Bass is smothered in a piquant, healthy, Mediterranean-inspired sauce made from tomatoes, white wine, fennel and olives.

Mediterranean Sea Bass

extra virgin olive oil

onion

red pepper flakes (or to taste)

fennel

can whole peeled tomatoes (with their juices)

basil leaves

dry white wine

Kalamata olives (halved)

Kosher salt

pepper

Chilean sea bass fillets

Organic olive oil cooking spray

black pepper

Set the racks in the middle and upper thirds of the oven and preheat the oven to 425 F

In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, garlic and red pepper flakes and cook until golden, stirring occasionally, about 5 minutes.

Add the fennel and cook until the vegetables are soft and translucent, an additional 3 to 5 minutes.

Reduce the heat to medium and add the tomatoes with their juices. Using the back of a wooden spoon, smash the tomatoes and cook for 5 minutes.

Add the basil, wine, olives, 1 teaspoon salt, and 1/8 teaspoon black pepper.

Reduce to low and simmer for 15 minutes, or until the sauce is slightly thickened, while you prepare the fish.

For the sauce:

Pat the fillets dry, lightly spray them with cooking spray,  and season with salt and pepper.

In a heavy ovenproof skillet over high heat, heat the olive oil until shimmering. Add the fillets, rounded-side down, and cook for 2 minutes.

Carefully flip the fillets with a metal spatula and place the skillet in the oven. Bake until the fish is no longer translucent, 8 to 10 minutes.

Switch the oven to broil and place the skillet on the upper rack. Broil until the tops of the fillets are golden brown, 2 to 4 minutes.

Arrange the fillets on individual plates, spoon on the sauce, and serve.

For the fish:

&#8221;Fresh fish and potatoes; it’s a marriage nearly always augmented by lemon, but all too often it’s the merest spritz. Here I’m rewriting the matrimony papers and lemons sit square in the middle.&#8221; – Gill Meller

Whole roast fish with lemon and tarragon butter

1kg white potatoes,

lemons, sliced into 3-4mm thick rounds (ends discarded)

red onion,

tarragon

garlic cloves, bashed but not peeled

Large (1.4kg) line-caught bream, sea bass

Large knob of butter, softened

need…

roasting dish/tray; compostable baking paper

Heat the oven to 200°C/180°C fan/gas 6. Scatter the potatoes, lemon slices, onion, half the tarragon and the garlic over the base of the dish or tray. Drizzle with the olive oil and season well. Cover loosely with baking paper (to prevent the food colouring too quickly), then roast for 30 minutes or until the potatoes are tender, turning everything once or twice. Remove from the oven (see Make Ahead).

Turn the oven up to 220°C/200°C fan/gas 7. Slash the fish 4-6 times on each side, then lay it on top of the potatoes and lemons. Chop the remaining tarragon, mix it with the softened butter, then spread this mixture over the fish and season with salt and pepper.

Return the dish/tray to the oven and roast for 18-20 minutes until the fish is just cooked through. Check by inserting the tip of a sharp knife into one of the slashes and teasing the flesh from the bone. If it comes away with ease, it’s cooked. Take the whole tray to the table to serve.

This whole oven baked sea bass is a delicious fish dinner with a 10-minute prep and quick cooking time. The sea bass recipe calls for only a few simple ingredients!

Oven Baked Sea Bass

Whole Sea Bass (, gutted, see note 1)

Salt (, see note 2)

Black Pepper (, see note 2)

Garlic Cloves (, peeled & crushed)

Extra Virgin Olive Oil (, see note 3)

Parsley (, flat leaf, finely chopped)

Lemon (, sliced)

Preheat oven to 400° Fahrenheit (200° Celsius).

Make sure the fish is gutted and de-scaled before you start. Make the cavity larger by cutting with a knife through the bones towards the tail (not all the way just enough to enlarge the cavity). Then, make a few (3-4) slits on one of the sides of the fish.

Season its skin generously on both sides with salt and pepper. Open up the cavity and sprinkle salt and pepper inside (don’t over-season the inside).

In a small bowl, mix crushed garlic, olive oil and chopped parsley. Spread some of this mixture inside of the cavity and fill the slits with it. Finally, place some lemon slices inside and repeat the whole process with the other fish.

Place both fish onto a baking tray lined with baking parchment and cook in a preheated oven at 400° Fahrenheit (200° Celsius) for 10 minutes or until cooked through.

Enjoy with salad, potatoes, grilled or pan-fried vegetables.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1591630675/vrbscxgqz2kmrebvb9ya.mp4

This whole oven baked sea bass is a delicious fish dinner with a 10-minute prep and quick cooking time.

Pan-Seared Sea Bass with Cannellini Bean Stew - A simple healthy Mediterranean -style meal that can be made in under 30 minutes. ( Allow 12 hour soaking period if using dry beans.)

Sea Bass with Cannellini Bean Stew

onion,

peeled, diced carrot

celery

garlic cloves

tomatoes

cannellini beans (2 cans rinsed and drained) or 1 ½ cups dried beans, soaked overnight.

chicken stock (2

water (only

sage

salt

cracked pepper

sea bass fillets

oil, salt and pepper

Italian parsley for garnish (or make leek oil

In a medium-large heavy-bottomed pot, heat oil over medium-high heat. Add onions, and stir for two minutes. Add carrots, celery and garlic, turn heat to medium and sauté for about 5 minutes, stirring occasionally.

If using canned beans,

add them, along with the 2 cups stock, herbs and tomatoes, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer gently for 10-15 minutes. Alternatively, if using dried beans, make sure to soak them in ample water overnight or up to 24 hours. (This will prevent gastric issues and shorten cooking time. ) After the carrots, celery and garlic have been sautéing for 5 minutes. Add the dried, soaked beans and 4 cups stock. Add 1 additional cup water. Add the herbs and salt. Bring to a boil on high heat. Cover, turn to low heat and let simmer 1-1 1/2 hours, or until the beans are tender, adding more water if needed. Then add pepper and tomatoes. Continue simmering another ½ hour. If the stew is too brothy for you, leave the lid off and keep it at a gentle simmer, letting it reduce a bit- however, I really enjoy it a little brothy.

Pan Sear the fish

Heat 1-2 T olive oil in a cast-iron skillet, over medium-high heat. Pat dry fish with paper towels and season generously with kosher salt and pepper. Sear each side until a golden crust forms on the fish, and turn the heat down to cook through to the desired doneness, taking care not to overcook.

Place the stew in a wide shallow bowl, top with seared fish and garnish with fresh Italian parsley.

If feeling fancy make Gremolata or Leek Oil and drizzle over top.

My Black Sea Bass is perfect for your next date night dinner or to make any night a special occasion.&nbsp; &nbsp;Why go out when you can make this restaurant-style dish in your own home tonight.

Black Sea Bass with Shrimp in a Lemon Scampi Sauce

black sea bass fillets

shrimp

capers

garlic

lemon juice (more or less depending upon your likes)

white wine

vegetable stock

butter rolled in flour

parsley

Preheat oven to 350

Place sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. add a little water to the pan to help keep the sea bass moist

Roast Sea Bass for 15-20 minutes

In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp.

Turn the shrimp over and add the capers.

When shrimp are almost fully cooked add a splash of white wine.

Add stock, lemon juice and butter rolled in flour.

As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated Black Sea Bass fillets.

Garnish with sliced lemon and serve with your favorite sides.

Don&#39;t skip the garlic and bell peppers, they are far more than a garnish on this crispy pan seared sea bass recipe! This quick fish dinner is great served with plain pearl couscous (or another grain of your choice) or lemon rice.

Mediterranean Pan Seared Sea Bass Recipe with Garlic Bell Pepper Medley

Salt

Extra virgin olive oil

Green Bell Pepper, (cored and chopped)

Red Bell Pepper, (cored and chopped)

Shallots. (chopped)

garlic cloves, (minced)

pitted Kalamata olives, (halved or chopped)

lemon, (juice off)

tbsp coriander

garlic powder

Aleppo pepper

tsp cumin

tsp black pepper

Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.

In a small bowl, combine the spices to make the spice mixture. Set aside for now.

In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.

Add the bell peppers, shallots, and garlic. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.

Pat fish dry and season with the remaining spice mixture on both sides as well.

In a large skillet, preferably cast iron, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium, if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook on other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it&#39;s not ready to be turned over.  Leave it for a little bit. It should release when ready.)

Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on top. Add a side of cooked pearl couscous or rice, if you like. Or add a gluten-free side of your choice. Enjoy!

Very good. Maybe the best sea bass I have eaten. Relatively easy to prepare. 
Will definitely save the recipe. It will probably be my go to recipe for sea bass dining.

We LOVE this recipe. Have prepared it with several different types of fish and it never disappoints:) My question is could this be prepared using chicken breasts?

Question:
Can I use this same recipe on Tilapia?

Absolutely loved this dish 
So fresh and clean. Great spice mix for the fish . 
Highly recommend

This was delicious and simple.  I didn't have a red bell pepper so I substituted a chopped fresh tomato which I mixed with the topping just before serving.  Next time I might throw some fresh chopped herbs on top, but it was certainly good the way it was.

We all love this recipe, I can’t seem to get these lovely thick fillets in the UK so double up on what I can get and we thoroughly enjoy it. Tasty and delicious, it’s a regular meal in our house.

Made with Mahi Mahi and it was so good! And easy to put together on a weeknight.

Substituted striped bass, turned out very good. Will make again.

The recipe is wonderful, but I may not be back.  You have so many pop up adds it almost impossible to read the recipe.  I had to go old school and print it. 🤣

OMG this dish is superb. My family and i love it. I've made it a few times I think this has become a family favorite!!!

I'm so glad I found your website, we love fish but I was running out of ideas.... 
Tried this recipe today and loved it!
Served it with fried thick slices of "panisse" a specialty of Nice, a bit like polenta but made of chickpea. Excellent!
Thanks!

https://content.jwplatform.com/videos/SdcIvWL3.mp4

15-minute crispy pan seared sea bass with garlic and bell peppers

Mediterranean Pan-Seared Sea Bass

Sea Bass fish is oven baked whole in a roasting tin with Mediterranean flavours to create a quick, one-sheet healthy yet elegant dinner.

Whole Baked Sea Bass Recipe

(3-4lb) sea bass (scaled and gutted)

garlic (sliced)

lemons (unwaxed/organic, sliced with skins)

lemon thyme

350 g (12 ounces small punnet) cherry tomatoes

potatoes (waxy/fondant (Charlotte, Monalisa, Orla))

Preheat the oven to 200°C/400°F (180°C fan/Gas6). Wash the fish and pat it dry with kitchen paper.

Lay the fish on a large roasting tin on baking parchment. Rub with 2 tablespoons of the olive oil. Score the skin 3-4 times on the top of the fish and stuff each cavity with thyme, garlic and a lemon slice. Stuff the fish with 3 lemon slices, the rest of the garlic and parsley stalks (keep the leaves aside for decor, to keep their vitamins).

Surround the fish with roughly chopped potatoes, tomatoes, rest of the thyme and season with salt and pepper. Dribble over the rest of the olive oil and bake for 20-25 minutes.

Sprinkle over the finely chopped parsley leaves and serve.

I love this sea bass and can’t get enough  roasted vegetables with it.

simple yet delicious!  one question,  is it ok to freeze leftovers?

So simple and yet so yummy: thank you for a lovely recipe Jill

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Top Tags

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The most viewed sea bass recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine