10 Crispy Air Fryer Sea Bass Recipes That’ll Make You Look Like a Chef

You know that feeling when you nail a restaurant quality dish at home? That’s what these air fryer sea bass recipes do. Crispy skin, flaky inside, zero stress.

I used to think fancy fish was complicated. Then I got an air fryer and realized sea bass basically cooks itself. These recipes take like 15 minutes tops and taste way better than anything you’d get in the freezer aisle.

1. Classic Crispy Air Fryer Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Lemon wedges for serving

Instructions:

Step 1: Pat the sea bass fillets completely dry with paper towels. This is honestly the most important step for crispy skin.

Moisture is the enemy here. I used to skip this and wonder why my fish was soggy. Take an extra 30 seconds and really press down with those paper towels. Get both sides super dry.

You’ll feel the difference when the fish feels almost tacky to the touch. That’s what you want.

Step 2: Brush both sides of the fillets with olive oil, then season generously with salt, pepper, garlic powder, and paprika. Don’t be shy with the seasoning.

The air fryer circulates heat like crazy, so you need enough flavor to stand up to that. I usually do a little extra on the skin side because that’s where all the crunch happens.

Press the seasonings gently into the fish so they stick. If some falls off, just sprinkle more. You’re doing great.

Step 3: Preheat your air fryer to 400°F for about 3 minutes. Place the fillets skin side down in the basket, making sure they’re not touching.

Air needs to flow all around the fish for even cooking. If your fillets are thick, add a minute or two. If they’re thin, maybe take off a minute.

Honestly, every air fryer is a little different, so check after 8 minutes the first time you make this. You’ll learn your machine’s personality pretty quick.

Step 4: Cook for 10 to 12 minutes without flipping. Yes, really, don’t flip them.

The skin gets crispy on the bottom, and the top cooks perfectly from the hot air. You’ll know it’s done when the flesh flakes easily with a fork and the skin looks golden brown.

Too thick? Add a splash of time. Wondering if it’s safe to eat? Internal temp should hit 145°F, but honestly, if it flakes, you’re good. Squeeze fresh lemon over the top before serving. This is my favorite part.

2. Garlic Butter Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 3 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice

Instructions:

Step 1: Mix the melted butter, minced garlic, parsley, salt, pepper, and lemon juice in a small bowl. Smells amazing already.

This garlic butter is basically magic. I make extra and keep it in the fridge for other stuff during the week. Works on chicken, veggies, even bread.

Stir it well so the garlic gets evenly distributed. You want every bite to have that garlicky goodness.

Step 2: Pat your sea bass fillets dry, then brush them generously with half of the garlic butter mixture. Save the other half for later.

Make sure you get the butter into all the nooks and crannies. The fish will soak up those flavors as it cooks, and trust me, you want maximum garlic in every bite.

Don’t have fresh parsley? Dried works fine. Just use about a teaspoon instead.

Step 3: Place the fillets in the air fryer basket at 380°F, skin side down. Cook for 10 minutes, checking halfway through.

The lower temp here keeps the butter from burning while the fish cooks through. I learned this the hard way after setting off my smoke alarm once.

If the tops look pale at the 8 minute mark, that’s totally normal. The butter keeps them moist, so they won’t brown as much as a dry seasoned fillet.

Step 4: Once the fish is cooked and flakes easily, remove it carefully and brush with the remaining garlic butter. Pause here.

This second layer of butter is what takes it over the top. It melts into the hot fish and creates this glossy, restaurant style finish.

Some people skip this step and honestly, big mistake. The extra butter makes all the difference. Serve it hot with whatever sides you’re feeling. So easy.

3. Lemon Pepper Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 1 tablespoon olive oil
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon lemon zest
• ½ teaspoon salt
• Fresh lemon slices
• Fresh dill or parsley for garnish

Instructions:

Step 1: Dry the fillets thoroughly with paper towels. Then rub them all over with olive oil.

The oil helps the lemon pepper stick and also gives you that crispy exterior. I use my hands for this because brushes never get full coverage.

Make sure the oil reaches the edges and the skin side too. Slippery hands mean you’re doing it right.

Step 2: Sprinkle the lemon pepper seasoning, lemon zest, and salt evenly over both sides. Press it gently into the fish.

Lemon pepper is already pretty flavorful, so you don’t need much else. But that fresh lemon zest? Game changer. It adds a brightness that dried seasoning just can’t match.

Not sure when it’s done? Look for bubbles. If you see the flesh starting to get those white protein bubbles, you’re right on track.

Step 3: Lay a few lemon slices in the air fryer basket, then place the fillets on top, skin side down. Set the temperature to 400°F.

The lemon slices underneath infuse the fish with even more citrus flavor while it cooks. Plus they look fancy when you plate everything.

Cook for 10 to 12 minutes depending on thickness. My fillets are usually around 1 inch thick, and 11 minutes is perfect.

Step 4: Check for doneness by gently pressing the thickest part of the fillet with a fork. If it flakes, you’re done.

Remove the fish and top with fresh dill or parsley. Quick check: does it smell incredible? Then you nailed it.

This is where it gets good. The lemon flavor is bright and punchy without being overwhelming. I make this every Sunday and never get tired of it.

4. Parmesan Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• ⅓ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

Step 1: In a shallow dish, combine the Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper. Mix well.

This is your crust mixture, and it’s going to get golden and crunchy in the air fryer. I always make a little extra because I snack on the leftover toasted crumbs.

Press the mixture together a bit so it clumps. That helps it stick better to the fish.

Step 2: Brush the top of each fillet with olive oil. Then press the flesh side down into the Parmesan mixture.

Really press it. Like, use your hand and push down for a few seconds. You want that crust packed on there so it doesn’t fall off during cooking.

Only have olive oil on hand? That works. Honestly, easiest step. The oil acts like glue for the crust.

Step 3: Carefully transfer the fillets to the air fryer basket, crust side up. Set the temperature to 375°F and cook for 12 minutes.

Lower temp here keeps the cheese from burning. Too hot and you’ll have a brown crust with raw fish underneath. Not ideal.

Don’t flip the fillets. The crust needs to stay on top where it can get crispy and gorgeous. The bottom will cook through just fine from the circulating air.

Step 4: The crust should be golden brown and the fish should flake easily when done. If the crust looks pale, add 2 more minutes.

Wondering if you can skip this? You can, but why would you? This is the best part. Let it rest for a minute before serving so the crust sets up.

I burned this once by walking away to check my phone. Set a timer. You’ll love this.

5. Cajun Crispy Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1½ teaspoons Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Instructions:

Step 1: Pat the fillets dry and coat them with olive oil on all sides. Then mix your Cajun seasoning, smoked paprika, cayenne, garlic powder, and salt in a small bowl.

This spice blend is smoky, a little spicy, and so flavorful. If you’re not into heat, skip the cayenne. The Cajun seasoning already has a kick.

I taste the spice mix before putting it on the fish just to make sure it’s not too salty. Cajun blends vary a lot by brand.

Step 2: Rub the spice mixture all over the fillets, making sure to cover every inch. Press it in so it sticks.

The oil you added earlier helps the spices cling. Don’t be afraid to get your hands dirty here. It’s way more effective than trying to sprinkle it on.

Looks messy right now? Trust the process. It’ll crisp up beautifully.

Step 3: Place the fillets skin side down in the air fryer basket. Preheat to 400°F and cook for 10 to 12 minutes.

The high heat gives you that crispy, almost blackened crust that Cajun cooking is known for. If your fillet is thick, lean toward 12 minutes. Thin? Go for 10.

Halfway through, crack the basket open and take a peek. You should smell those spices toasting. That’s a good sign.

Step 4: Remove when the fish flakes easily and the outside has a nice dark crust. Hold on.

That crust might look intense, but it’s not burnt. It’s supposed to be deep brown and crispy. If you’re nervous, just make sure the inside is cooked through.

Serve with rice or a simple salad. This one’s big on flavor, so you don’t need much else on the plate.

6. Panko Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg, beaten

Instructions:

Step 1: In a shallow bowl, mix the panko, melted butter, garlic powder, onion powder, salt, and pepper. Toss it all together until the crumbs are coated in butter.

This step makes the panko extra crispy and golden. Plain panko is fine, but buttered panko? Next level. I use a fork to mix it so the butter gets into every crumb.

Yep, that’s it. Simple but so effective.

Step 2: Pat the fillets dry, then dip each one into the beaten egg, making sure both sides are coated. Let the excess drip off.

The egg acts like glue for the panko. Without it, the crust just falls off and you’re left with naked fish. Not cute.

Only have one fillet? Just beat half an egg. No need to waste a whole one.

Step 3: Press each fillet into the panko mixture, coating the top and sides thoroughly. Really pack it on there.

I usually pile extra panko on top and press down with my palm. The more crust, the better. If some falls off into the basket, that’s fine. It’ll still taste great.

Transfer carefully to the air fryer basket, crust side up. Set to 380°F.

Step 4: Cook for 12 to 14 minutes, checking at the 10 minute mark. The crust should be deeply golden and crunchy.

If it’s browning too fast, lower the temp to 360°F for the last few minutes. Every air fryer runs a little different, so just keep an eye on it the first time.

When you tap the crust with a fork, it should sound crispy. That’s how you know. Let it cool for a minute before digging in so the coating sets.

7. Herb and Dijon Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

Step 1: In a small bowl, mix the Dijon mustard, olive oil, thyme, rosemary, parsley, garlic powder, salt, and pepper. Stir until smooth.

This herb Dijon mixture is tangy, savory, and smells incredible. If you don’t have fresh herbs, dried works too. Just use about half the amount since dried herbs are more concentrated.

Taste it before you put it on the fish. Too sharp? Add a tiny drizzle of honey to mellow it out.

Step 2: Pat the fillets dry and spread the Dijon herb mixture evenly over the top of each fillet. Use the back of a spoon to coat every bit.

The mustard creates this flavorful crust that crisps up in the air fryer. Don’t skip the edges. Those get extra crunchy and are honestly my favorite bites.

Looks like a lot of mustard? It is. But it mellows as it cooks and just adds this rich, tangy flavor that’s perfect with fish.

Step 3: Place the fillets in the air fryer basket, mustard side up, and cook at 380°F for 11 to 13 minutes.

The lower temp prevents the mustard from burning while the fish cooks through. If your fillet is on the thicker side, lean toward 13 minutes.

Check halfway through. You should see the edges of the mustard coating starting to brown. That’s exactly what you want.

Step 4: The fish is done when it flakes easily and the Dijon crust is golden and slightly crispy. Quick check.

If the herbs look too dark, no worries. That’s just the edges caramelizing. It adds flavor, not bitterness. Learned this from my mom, and she’s always right about these things.

Serve with roasted potatoes or a light salad. This one feels fancy but takes zero effort.

8. Almond Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• ⅓ cup sliced almonds, finely chopped
• 2 tablespoons panko breadcrumbs
• 1 tablespoon melted butter
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg, beaten

Instructions:

Step 1: Combine the chopped almonds, panko, melted butter, garlic powder, salt, and pepper in a shallow dish. Mix well so everything is evenly coated.

The almonds add this nutty crunch that’s so good with delicate fish. I pulse mine in a food processor for a few seconds to get them finely chopped but not powdery.

If you skip this step and leave them in slices, they won’t stick as well. Trust me on this.

Step 2: Pat the fillets dry, then brush the top of each with a thin layer of Dijon mustard. Dip them into the beaten egg next.

The mustard adds a subtle tang and helps the egg stick better. It’s like a flavor insurance policy. Don’t worry, it won’t taste super mustardy once it cooks.

Make sure the egg covers the whole top surface. That’s where the almond crust is going.

Step 3: Press the egg coated side of each fillet firmly into the almond mixture. Really push down.

You want those almonds packed on there like you mean it. If some fall off later, it’s not the end of the world, but you want as much coverage as possible.

Place the fillets in the air fryer basket, crust side up. Set to 375°F.

Step 4: Cook for 12 to 14 minutes, until the almond crust is golden brown and toasted. Wondering if it’s done? Look for bubbles.

The almonds should smell nutty and toasty, not burnt. If they’re browning too fast, lower the temp slightly for the last few minutes.

This is my favorite part. Let the fish rest for a minute so the crust firms up, then dig in. The crunch is unreal.

9. Mediterranean Olive Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• ¼ cup Kalamata olives, pitted and chopped
• ¼ cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh oregano, chopped
• ½ teaspoon lemon zest
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

Step 1: In a small bowl, mix the chopped olives, cherry tomatoes, olive oil, garlic, oregano, lemon zest, salt, and pepper. This is your Mediterranean topping.

It’s bright, briny, and packed with flavor. I usually let this sit for a few minutes while I prep the fish so the flavors meld together.

Too salty? Add a squeeze of lemon juice to balance it out.

Step 2: Pat the sea bass fillets dry and season them lightly with salt and pepper. Place them in a shallow baking dish or on a piece of parchment paper.

You can cook these directly in the air fryer basket, but I like using parchment to catch all the olive and tomato juices. Makes cleanup way easier.

Lay the fillets skin side down. No need to oil them since the topping has plenty of olive oil already.

Step 3: Spoon the olive and tomato mixture evenly over the top of each fillet. Make sure every bite will have olives and tomatoes.

Don’t be shy here. Pile it on. The juices from the tomatoes and olives will seep into the fish as it cooks, making everything super flavorful.

Set your air fryer to 380°F and cook for 13 to 15 minutes.

Step 4: Check the fish by gently pressing the thickest part with a fork. If it flakes, you’re done. Okay, now the fun part.

The tomatoes should be soft and the olives slightly crispy on the edges. If the topping looks too wet, give it another minute to let some of that moisture cook off.

This one tastes like vacation. Serve with couscous or crusty bread to soak up all those good juices.

10. Spicy Sriracha Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons Sriracha sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon lime juice
• ½ teaspoon garlic powder
• ¼ teaspoon ginger powder
• Sesame seeds and green onions for garnish

Instructions:

Step 1: In a small bowl, whisk together the Sriracha, honey, soy sauce, sesame oil, lime juice, garlic powder, and ginger powder until smooth.

This glaze is sweet, spicy, and so addictive. I always double the recipe and keep extra in the fridge for other meals. It’s amazing on chicken or veggies too.

Taste it before you use it. Too spicy? Add more honey. Not spicy enough? More Sriracha. You’re in control here.

Step 2: Pat the fillets dry and place them in a shallow dish. Pour half of the Sriracha glaze over the fish and let it marinate for 10 minutes.

You don’t need long, but those 10 minutes let the flavors really soak in. Flip the fillets halfway through so both sides get coated.

Save the other half of the glaze for brushing on after cooking. That double hit of flavor is key.

Step 3: Transfer the fillets to the air fryer basket, skin side down. Cook at 390°F for 10 to 12 minutes.

The sugars in the honey will caramelize and create this glossy, slightly charred finish. It’s not burnt, it’s flavor. If it starts smoking, lower the temp by 10 degrees.

About halfway through, crack the basket and check. The glaze should be bubbling and thickening.

Step 4: Remove the fish when it flakes easily. Brush with the remaining glaze immediately while it’s still hot.

The heat melts the glaze into the fish and makes it extra saucy. Sprinkle with sesame seeds and chopped green onions for crunch and color.

Too thick? Add a splash of water to the glaze. This happens to everyone. Serve over rice to soak up all that spicy goodness. Right?

Final Words

These air fryer sea bass recipes are proof that fancy fish doesn’t have to be complicated. Pick one, give it a try, and let me know which one becomes your go to. Drop a comment if you have questions or just want to brag about how good your dinner turned out. You’ve got this.