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Pan-Seared Sea Bass with Lemon Caper Brown Butter

Pan-Seared Sea Bass with Lemon Caper Brown Butter

Published November 1, 2026

Sea bass fillets seared skin-side down until shatteringly crisp, then spooned with nutty brown butter, garlic, capers, lemon and parsley.

Serve with roasted potatoes, rice or a simple green salad. Thick Chilean sea bass needs about 2 minutes more per side.

Leftovers keep 2 days refrigerated.

Cook time
37 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 skin-on sea bass fillets (about 6 oz each)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 2 cloves garlic
  • 2 tbsp capers
  • 2 tbsp fresh lemon juice
  • 2 tbsp flat-leaf parsley

Instructions

Dry and season the fish
Pat skin-on sea bass fillets very dry, score the skin lightly and season both sides with kosher salt (1 tsp) and black pepper (½ tsp), about 2 minutes.
Let stand at room temperature for 10 minutes, then pat the skin dry again.
Sear the sea bass
Heat olive oil (2 tbsp) in the skillet over medium-high heat for 2 minutes, until shimmering.
Lay the fillets in skin-side down, press each flat with the spatula for a few seconds, and cook without moving for 4 minutes, until the skin is crisp and golden.
Flip and cook for 2 minutes more, until the fish reaches 145°F and flakes easily, then move to plates skin-side up.
Equipment: large stainless or cast-iron skillet, fish spatula, instant-read thermometer
Make the brown butter sauce
Wipe out the skillet, lower the heat to medium and melt unsalted butter (4 tbsp), swirling, for 2 minutes, until it foams and smells nutty.
Add garlic (2 cloves) and capers (2 tbsp) and cook for 1 minute, until the garlic is golden.
Take the pan off the heat and stir in fresh lemon juice (2 tbsp) and flat-leaf parsley (2 tbsp).
Equipment: large stainless or cast-iron skillet
Serve
Spoon the brown butter sauce around, not over, the fish so the skin stays crisp, and serve right away.

Tomorrow's Meal

Sea Bass and Herb Fish Cakes

Leftover sea bass gets flaked into crisp, golden fish cakes with herbs and lemon, pan-fried in a skillet.

Quick overview:

  1. 1.Flake the leftover sea bass and mix with panko, an egg, parsley and lemon zest.
  2. 2.Shape into small patties and chill briefly.
  3. 3.Pan-fry in olive oil over medium heat until golden on both sides and hot through.
  4. 4.Serve with lemon wedges and a dollop of mayonnaise.

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