10 Mouthwatering Sea Bass Fillet Recipes for Any Occasion

Sea bass is one of those fish that makes you look like a pro chef even if you’ve never filleted a thing in your life. It’s buttery, flaky, and basically impossible to mess up. Plus, it goes with everything.

I started cooking sea bass when I wanted something fancier than salmon but easier than most seafood. Turns out, it’s the perfect weeknight fish that also works for impressing guests. Here are ten ways I love making it.

1. Pan Seared Sea Bass with Lemon Butter

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

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

Moisture is the enemy here. If the fish is wet, it’ll steam instead of sear. I leave mine on a plate in the fridge uncovered for 20 minutes sometimes.

Season both sides generously with salt and pepper. Don’t be shy. The seasoning creates that golden crust.

Step 2: Heat olive oil in a skillet over medium high heat until it shimmers. You’ll see little ripples across the surface when it’s ready.

Place the fillets skin side down and press gently with a spatula for about 10 seconds. This prevents curling and ensures even contact with the pan.

Let them cook undisturbed for 4 to 5 minutes. Seriously, don’t touch them. You’ll know they’re ready to flip when the edges turn opaque and the skin releases easily from the pan.

Step 3: Flip carefully and cook for another 2 to 3 minutes on the flesh side. The fish should feel firm but still have a little give when you press it.

Lower the heat and add butter, garlic, and lemon juice to the pan. Tilt the pan and spoon that buttery goodness over the fillets repeatedly.

This is called basting and it’s where the magic happens. The butter infuses into the fish while the garlic gets fragrant. Only takes about a minute.

Step 4: Remove from heat and let the fish rest in the pan for 30 seconds. It’ll finish cooking from residual heat and stay super moist.

Transfer to plates and drizzle with the lemon butter from the pan. Garnish with fresh parsley.

Serve immediately while that skin is still crispy. Pairs perfectly with roasted asparagus or a simple arugula salad.

2. Mediterranean Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted
• 3 cloves garlic, sliced
• 3 tablespoons olive oil
• 1 lemon, sliced
• Fresh oregano and parsley
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 400°F and grab a baking dish. Line it with parchment paper if you want easier cleanup later.

Toss the cherry tomatoes, olives, and sliced garlic together in the dish with 2 tablespoons of olive oil. Season with salt, pepper, and a sprinkle of oregano.

Spread everything out in an even layer. This creates a flavorful bed for the fish to sit on while it bakes.

Step 2: Nestle the sea bass fillets on top of the vegetables. Drizzle the remaining olive oil over the fish and season well.

Lay lemon slices directly on top of each fillet. They’ll infuse citrus flavor as everything cooks and look gorgeous when you serve it.

The lemon also keeps the fish moist. Honestly one of my favorite tricks for baked fish.

Step 3: Bake for 15 to 18 minutes until the fish flakes easily with a fork. Check at 15 minutes because oven temps vary and you don’t want to overcook it.

The tomatoes should be bursting and the olives get slightly wrinkled. Everything caramelizes together beautifully.

If you want a little color on top, switch to broil for the last minute. Watch it closely though because it goes from golden to burnt real fast.

Step 4: Remove from the oven and let it rest for a couple minutes. Sprinkle fresh parsley and oregano over everything.

Serve straight from the baking dish. It’s rustic and beautiful and saves you from dirtying another plate.

I usually make this with crusty bread to soak up all those Mediterranean flavors. So good.

3. Garlic Herb Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• ½ cup panko breadcrumbs
• 3 tablespoons melted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly oil it.

Mix the panko, melted butter, minced garlic, parsley, dill, and lemon zest in a bowl. Stir until the breadcrumbs are evenly coated with butter.

The mixture should look like wet sand. If it’s too dry, add a tiny bit more butter. This crust is what makes the dish special.

Step 2: Pat the sea bass fillets dry and season both sides with salt and pepper. Place them on the prepared baking sheet skin side down.

Press the breadcrumb mixture firmly onto the top of each fillet. Really pack it on there so it sticks and creates a thick crust.

I use my hands for this. Gets messy but works way better than a spoon. Make sure you cover the entire surface.

Step 3: Bake for 12 to 15 minutes until the crust is golden brown and the fish is cooked through. The crust should be crispy and fragrant.

You’ll smell the garlic and herbs wafting through your kitchen. It’s the best.

If the crust isn’t as golden as you’d like, pop it under the broiler for 1 to 2 minutes. Just keep an eye on it so it doesn’t burn.

Step 4: Let the fish rest for a minute before serving. The crust will set and become even crispier.

Transfer to plates carefully so the crust stays intact. Serve with lemon wedges on the side for squeezing.

This pairs amazingly with garlic mashed potatoes or roasted green beans. The herb crust makes it feel fancy but it’s so easy.

4. Sea Bass with Lemon Caper Sauce

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cloves garlic, minced
• ⅓ cup white wine or chicken broth
• 2 tablespoons capers, drained
• Juice of 1 lemon
• ¼ cup heavy cream
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

Step 1: Season the sea bass fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium high heat.

Add the fillets skin side down and cook for 4 to 5 minutes without moving them. You want that skin beautifully crisp.

Flip and cook for another 2 minutes. Remove the fish to a plate and tent loosely with foil to keep warm.

Step 2: In the same pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Let it simmer for 2 minutes to reduce slightly. The alcohol will cook off and the liquid will concentrate.

Step 3: Stir in the remaining butter, capers, lemon juice, and heavy cream. Whisk everything together until smooth and creamy.

Let the sauce simmer gently for 2 to 3 minutes until it thickens just a bit. It should coat the back of a spoon.

Taste and adjust seasoning. Sometimes I add a pinch of salt or an extra squeeze of lemon depending on how it tastes.

Step 4: Return the sea bass to the pan and spoon the sauce over the top. Let it warm through for about a minute.

Transfer the fish to serving plates and generously drizzle with the lemon caper sauce. Garnish with fresh parsley.

This sauce is so versatile. If you have leftover, it’s amazing over pasta the next day. Learned that by accident and now I make extra on purpose.

5. Moroccan Spiced Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon coriander
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges

Instructions:

Step 1: Mix together the cumin, paprika, coriander, cinnamon, cayenne, salt, and pepper in a small bowl. This spice blend is seriously fragrant.

Rub the spice mixture all over both sides of the sea bass fillets. Press it in gently so it sticks.

Let the fish sit for 10 minutes at room temperature. This helps the spices penetrate and brings the fish to an even temp before cooking.

Step 2: Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until it smells amazing.

Place the seasoned fillets in the pan and cook for 4 minutes on the first side. The spices will form a beautiful crust.

Don’t rush this. Medium heat is key so the spices toast without burning. I learned this the hard way.

Step 3: Carefully flip the fillets and cook for another 3 to 4 minutes. The fish should be opaque and flake easily.

If the pan looks dry, add a tiny drizzle of olive oil. You want those spices to caramelize, not stick and burn.

The cinnamon and cumin together create this warm, earthy flavor that’s unlike anything else. So good.

Step 4: Remove from heat and let rest for a minute. Transfer to plates and garnish with fresh cilantro.

Serve with lemon wedges on the side. The bright citrus balances the warm spices perfectly.

I like pairing this with couscous or a simple cucumber tomato salad. The Moroccan flavors are bold but not overwhelming.

6. Pesto Sea Bass with Roasted Vegetables

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons basil pesto
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

Step 1: Preheat your oven to 400°F. Toss the cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper on a baking sheet.

Spread the vegetables out in a single layer. Overcrowding makes them steam instead of roast.

Pop them in the oven for 10 minutes to get a head start. They need more time than the fish.

Step 2: While the vegetables roast, spread about 1.5 tablespoons of pesto evenly over the top of each sea bass fillet.

Use the back of a spoon to create an even layer. The pesto will keep the fish moist and add so much flavor.

Season the fillets lightly with salt and pepper. The pesto already has salt so go easy.

Step 3: After the vegetables have roasted for 10 minutes, push them to the sides of the pan. Place the pesto topped fillets right in the center.

Return to the oven and bake everything together for 12 to 15 minutes. The fish should be opaque and flake easily.

The pesto gets slightly crispy on top while keeping the fish underneath super tender. This is my favorite part.

Step 4: Remove from the oven and let everything rest for a couple minutes. The vegetables will be caramelized and the fish perfectly cooked.

Garnish with fresh basil leaves. Serve straight from the sheet pan if you want.

This is a complete meal on one pan. Cleanup is a breeze and the flavors are incredible. I make this at least twice a month.

7. Asian Inspired Soy Ginger Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes
• Green onions and sesame seeds for garnish

Instructions:

Step 1: Whisk together the soy sauce, sesame oil, grated ginger, garlic, honey, rice vinegar, and chili flakes in a bowl.

The honey balances the salty soy sauce perfectly. Taste it and adjust if you like things sweeter or spicier.

Place the sea bass fillets in a shallow dish and pour half the marinade over them. Flip to coat both sides.

Step 2: Let the fish marinate for 15 to 20 minutes at room temperature. Don’t go longer than 30 minutes or the acid in the vinegar can start to cook the fish.

I usually prep my side dishes during this time. Bok choy or snap peas work great.

Reserve the other half of the marinade. You’ll use it for glazing later.

Step 3: Heat a skillet over medium high heat with a drizzle of neutral oil. Remove the fillets from the marinade and let excess drip off.

Cook skin side down for 4 minutes. The skin should be crispy and golden.

Flip and cook for another 2 to 3 minutes. Pour the reserved marinade into the pan around the fish.

Step 4: Let the marinade bubble and reduce for about a minute, spooning it over the fish as it cooks.

The sauce will thicken into a beautiful glaze. It coats the fish and adds incredible flavor.

Transfer to plates and drizzle with any remaining glaze from the pan. Top with sliced green onions and sesame seeds. So pretty and tastes even better.

8. Parmesan Baked Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• ½ cup grated Parmesan cheese
• ⅓ cup mayonnaise
• 2 tablespoons melted butter
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 425°F. Line a baking dish with parchment paper or lightly grease it.

Mix the Parmesan, mayonnaise, melted butter, lemon juice, garlic, and Italian seasoning in a bowl. Stir until well combined.

The mixture will be thick and paste like. That’s exactly what you want. It creates this amazing cheesy crust.

Step 2: Pat the sea bass fillets dry and season both sides with salt and pepper. Place them in the prepared baking dish.

Spread the Parmesan mixture evenly over the top of each fillet. Use all of it and really pack it on.

Don’t worry if it looks like a lot. It bakes down and creates this golden, cheesy layer that’s incredible.

Step 3: Bake for 12 to 15 minutes until the topping is golden brown and bubbly. The fish underneath should be opaque and flaky.

If you want it extra crispy on top, broil for the last 1 to 2 minutes. Just watch it carefully.

The Parmesan gets slightly crispy around the edges while staying creamy in the center. Perfection.

Step 4: Remove from the oven and let rest for a minute. The topping will set slightly and be easier to serve.

Garnish with fresh parsley and serve with lemon wedges. The bright citrus cuts through the richness beautifully.

I pair this with garlic green beans or a Caesar salad. It’s comfort food that happens to be fish.

9. Sea Bass with Mango Salsa

Ingredients:

• 2 sea bass fillets (6 oz each)
• 1 ripe mango, diced
• ¼ red onion, finely chopped
• 1 small red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pinch of cumin

Instructions:

Step 1: Make the mango salsa first by combining the diced mango, red onion, bell pepper, cilantro, and lime juice in a bowl.

Season with salt, pepper, and a pinch of cumin. Stir gently and let it sit at room temperature while you cook the fish.

The flavors meld together beautifully in just 10 minutes. Plus, prepping it first means dinner comes together super fast.

Step 2: Season the sea bass fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium high heat.

Place the fillets skin side down and cook undisturbed for 4 to 5 minutes. That crispy skin is key.

Flip and cook for another 2 to 3 minutes until the fish is cooked through and flakes easily.

Step 3: Remove the fish from the pan and let it rest on a plate for a minute. This keeps it juicy.

Give the mango salsa a quick stir. Taste it and add more lime or salt if needed.

The salsa should be bright, fresh, and slightly sweet. It’s the perfect contrast to the rich fish.

Step 4: Transfer the sea bass to serving plates. Spoon a generous amount of mango salsa over each fillet.

You can serve it warm or at room temperature. Both ways are delicious.

This dish feels tropical and summery no matter what time of year. I love making it when I need a little brightness in my week.

10. Creamy Spinach Sea Bass

Ingredients:

• 2 sea bass fillets (6 oz each)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups fresh spinach
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pinch of nutmeg

Instructions:

Step 1: Season the sea bass fillets with salt and pepper. Heat olive oil in a large skillet over medium high heat.

Cook the fillets skin side down for 4 minutes until crispy and golden. Flip and cook for another 2 minutes.

Remove the fish to a plate and cover loosely with foil to keep warm. Don’t clean the pan because you’ll use it for the spinach.

Step 2: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds.

Add the fresh spinach and sauté until wilted, about 2 minutes. It’ll look like a ton of spinach at first but it cooks down fast.

Season with a pinch of salt, pepper, and just a tiny bit of nutmeg. The nutmeg adds a subtle warmth that’s so good with spinach.

Step 3: Pour in the heavy cream and stir everything together. Let it simmer gently for 2 to 3 minutes until slightly thickened.

Stir in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed.

The sauce should coat the back of a spoon. If it’s too thick, add a splash of milk or cream.

Step 4: Return the sea bass to the pan and nestle it into the creamy spinach. Spoon some of the sauce over the top.

Let everything warm through for about a minute. The fish will soak up some of that creamy goodness.

Serve immediately with the spinach spooned alongside. This is comfort food at its finest and feels like something you’d order at a fancy restaurant.

Final Thoughts

Sea bass really is one of those fish that works for everything. Quick weeknight dinner? Got it. Impressing your in laws? Absolutely. Just want to feel fancy on a Tuesday? Same.

Try one of these recipes this week and let me know which one becomes your go to. I’m always curious what people gravitate toward. Drop a comment if you make any of these or if you have your own favorite way to cook sea bass.