10 Perfect Pan-Seared Sea Bass Recipes for an Impressive Dinner

Sea bass feels fancy but it’s actually easier to cook than chicken. Seriously. You get that crispy skin, tender flaky fish, and everyone at the table thinks you went to culinary school.

These 10 recipes start with the same basic technique but take you in totally different flavor directions. Some nights you want butter and lemon. Other nights you need spice or pesto or something with a little Asian flair. All of them work on a weeknight.

1. Classic Lemon Butter Pan-Seared Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lemon (juice and zest)
• 2 garlic cloves, minced
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions:

Step 1: Pat the sea bass fillets completely dry with paper towels. Like, really dry.

This is the secret to crispy skin and most people skip it. Any moisture left on the surface will steam the fish instead of searing it. I learned this the hard way after making rubbery fish three times in a row.

Season both sides generously with salt and pepper. Don’t be shy here.

Step 2: Heat the olive oil in a large skillet over medium high heat until it shimmers.

You want the pan hot before the fish goes in. If you’re nervous about the temperature, hold your hand a few inches above the pan. Feel that heat? You’re ready. Place the fillets skin side down and press gently with a spatula for about 10 seconds.

This keeps the skin flat against the pan so it crisps evenly. You’ll hear a satisfying sizzle. That’s what you want.

Step 3: Let the fish cook undisturbed for 4 to 5 minutes. Do not flip it early. Trust me on this.

The skin will release from the pan when it’s ready. If it’s sticking, it needs more time. You’ll see the edges turning opaque and golden. Smells amazing already, right?

Only flip once the skin is crispy and deep golden brown.

Step 4: Flip the fillets carefully and add the butter and garlic to the pan.

Cook for another 2 to 3 minutes on the flesh side. The fish is done when it flakes easily with a fork. While it finishes, tilt the pan and spoon that melted garlic butter over the top.

This is my favorite part. The butter gets all nutty and the garlic gets fragrant. Squeeze fresh lemon juice over everything and sprinkle with parsley before serving.

2. Garlic Herb Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 3 tablespoons butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: Dry your sea bass fillets thoroughly and season with salt and pepper on both sides.

I keep a roll of paper towels next to my cutting board just for this. The herb mixture comes later, so right now it’s just salt and pepper doing the work. Let the fillets sit at room temperature for about 10 minutes while you prep your herbs.

This helps them cook more evenly.

Step 2: Heat olive oil in a skillet over medium high heat until shimmering.

Place the fillets skin side down and press lightly with your spatula. You want full contact with that hot pan. Let them sear without moving for about 4 minutes. The skin should be turning golden and crispy.

If you try to flip too early, the skin will tear. Wait until it releases naturally from the pan.

Step 3: Flip the fish gently and immediately add butter, garlic, thyme, and rosemary to the pan.

The butter will start foaming and the garlic will get fragrant in seconds. Tilt the pan toward you and use a spoon to baste the fish with all that herby butter. Keep spooning it over the top while the second side cooks for 2 to 3 minutes.

This is where all the flavor happens. The herbs bloom in the hot butter and coat the fish perfectly.

Step 4: Remove from heat and sprinkle fresh parsley over the top.

Let the fish rest in the pan for a minute. It’ll finish cooking from the residual heat. The flesh should flake easily and look opaque all the way through. Serve with the pan sauce spooned over and lemon wedges on the side.

Honestly, this is better than most restaurant versions.

3. Mediterranean-Style Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 3 garlic cloves, minced
• 1/4 cup white wine or chicken broth
• 1 tablespoon fresh oregano, chopped
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

Step 1: Season the sea bass fillets with salt, pepper, and a pinch of oregano.

Make sure they’re dry first. I usually set them on a plate lined with paper towels while I get everything else ready. Chop your tomatoes, olives, and garlic so they’re all within reach.

Mediterranean cooking moves fast once you start.

Step 2: Heat olive oil in a large skillet over medium high heat and add the fillets skin side down.

Sear for 4 minutes without moving them. You want that crispy skin. When you flip them, reduce the heat to medium and cook for another 2 minutes. Remove the fish from the pan and set aside on a plate.

It’s okay if it’s not fully cooked yet. It’ll finish in the sauce.

Step 3: In the same pan, add garlic and cook for 30 seconds until fragrant.

Add the tomatoes, olives, and capers. Stir everything together and let the tomatoes start to soften. Pour in the white wine and let it bubble for a minute. The alcohol will cook off and leave this bright, tangy base.

Smells like vacation, right?

Step 4: Nestle the fish back into the pan, skin side up, and spoon the sauce over it.

Let everything simmer together for 2 to 3 minutes. The fish will finish cooking and soak up all those Mediterranean flavors. The tomatoes break down a little and the olives and capers add that salty, briny punch.

Garnish with fresh basil and serve with crusty bread to soak up the sauce. This one’s a winner.

4. Spicy Cajun Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 2 garlic cloves, minced
• Salt to taste
• Fresh parsley, chopped
• Lemon wedges for serving

Instructions:

Step 1: Pat the sea bass fillets dry and rub them all over with Cajun seasoning, smoked paprika, and cayenne if you like heat.

I usually go pretty heavy on the seasoning because a lot of it will stay in the pan. Press the spices into the fish so they stick. Let the fillets sit for 5 minutes to let the flavors settle in.

Too spicy? Skip the cayenne. You’ll still get tons of flavor.

Step 2: Heat olive oil in a skillet over medium high heat until it’s almost smoking.

Carefully place the fillets skin side down. You’ll get an immediate sizzle and the spices will start to toast. This smells incredible. Don’t touch the fish for 4 minutes. Let that crust form.

The Cajun seasoning will blacken slightly and that’s exactly what you want.

Step 3: Flip the fillets and add butter and garlic to the pan.

The butter will melt fast and mix with all those spices. Tilt the pan and baste the fish with the spiced butter using a spoon. Cook for another 2 to 3 minutes until the fish flakes easily. The flesh should be opaque and tender.

If the spices are browning too fast, lower the heat a bit.

Step 4: Remove from heat and squeeze fresh lemon juice over the top.

The acidity from the lemon cuts through the richness and balances the spice perfectly. Garnish with parsley and serve with extra lemon wedges. I make this every time I want something bold and satisfying.

Pairs great with rice or roasted veggies.

5. Asian-Inspired Soy Ginger Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• Green onions, sliced
• Sesame seeds for garnish

Instructions:

Step 1: In a small bowl, whisk together soy sauce, sesame oil, ginger, garlic, honey, and rice vinegar.

This is your marinade and sauce all in one. Set half aside for later. Place the sea bass fillets in a shallow dish and pour the other half over them. Let them marinate for 15 minutes.

No longer than that or the acid will start to cook the fish.

Step 2: Heat vegetable oil in a skillet over medium high heat.

Remove the fillets from the marinade and pat them lightly with a paper towel. You want them a little damp but not dripping. Place them skin side down and sear for 4 minutes. The soy marinade will caramelize slightly and create this beautiful glaze.

Smells like your favorite takeout spot already.

Step 3: Flip the fish carefully and cook for another 2 minutes.

Pour the reserved marinade into the pan around the fish. Let it bubble and reduce for about a minute. Spoon the sauce over the fillets as it thickens. The honey will make it glossy and sticky.

Watch it closely so it doesn’t burn. Lower the heat if needed.

Step 4: Remove from heat and garnish with sliced green onions and sesame seeds.

The fish should be flaky and coated in that sweet, savory glaze. Serve over rice or noodles with the pan sauce drizzled on top. I learned this recipe from a friend and now I make it at least twice a month.

So easy and so much flavor.

6. Creamy White Wine Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste
• Fresh parsley, chopped
• Lemon zest for garnish

Instructions:

Step 1: Season the sea bass fillets with salt and pepper and make sure they’re fully dry.

You need a good sear before the creamy sauce comes in. Heat olive oil in a skillet over medium high heat and add the fillets skin side down. Press gently with a spatula and let them cook undisturbed for 4 minutes.

The skin will get golden and crispy. This is the base for everything that follows.

Step 2: Flip the fish and cook for another 2 minutes, then remove from the pan and set aside.

It’s okay if the fish isn’t fully cooked yet. It’ll finish in the sauce. Lower the heat to medium and add butter and garlic to the same pan. Stir for about 30 seconds until the garlic smells amazing.

Don’t let it burn or it’ll taste bitter.

Step 3: Pour in the white wine and scrape up any browned bits from the bottom of the pan.

Let the wine simmer and reduce by half. This takes about 2 minutes. Then stir in the heavy cream and Dijon mustard. Whisk everything together until it’s smooth and creamy. The sauce will thicken as it heats.

Too thick? Add a splash of water. Too thin? Let it simmer a bit longer.

Step 4: Return the fish to the pan, skin side up, and spoon the sauce over it.

Let it simmer gently for 2 to 3 minutes to finish cooking. The cream sauce will coat the fish and get all rich and velvety. Garnish with parsley and a little lemon zest for brightness.

This tastes like something you’d order at a fancy restaurant but it’s honestly so simple.

7. Pesto Crusted Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 3 tablespoons basil pesto (store-bought or homemade)
• 1/4 cup panko breadcrumbs
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 400°F and pat the sea bass fillets dry.

Season them lightly with salt and pepper. In a small bowl, mix together the pesto, panko breadcrumbs, and Parmesan cheese. This will be your crust. Spread the pesto mixture evenly over the top of each fillet.

Press it down gently so it sticks.

Step 2: Heat olive oil in an oven-safe skillet over medium high heat.

Place the fillets in the pan, crust side up, and sear the skin side for 3 minutes. You’re not flipping these. The skin crisps on the stove and the crust bakes in the oven. It’s the best of both worlds.

Make sure your skillet is oven safe or transfer to a baking dish.

Step 3: Transfer the skillet to the oven and bake for 8 to 10 minutes.

The crust will turn golden brown and crispy while the fish cooks through. You’ll know it’s done when the fish flakes easily with a fork. The pesto keeps everything moist and flavorful. I burned the crust once by leaving it in too long, so keep an eye on it.

Every oven is different.

Step 4: Remove from the oven and let it rest for a minute before serving.

The crust will be crunchy and cheesy and the fish will be perfectly tender underneath. Serve with lemon wedges and maybe a simple salad. This one feels special but it’s actually one of the easiest on this list.

The pesto does all the heavy lifting.

8. Lemon Caper Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons capers, drained
• 1 lemon (juice and sliced rounds)
• 2 garlic cloves, minced
• 1/4 cup white wine or chicken broth
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

Step 1: Dry the sea bass fillets and season with salt and pepper.

Heat olive oil in a skillet over medium high heat. Add the fillets skin side down and press lightly. Sear for 4 minutes without moving them. The skin should be crispy and golden.

Flip and cook for another 2 minutes, then remove from the pan and set aside.

Step 2: In the same pan, melt butter over medium heat and add garlic.

Cook for about 30 seconds until fragrant. Add the capers and let them sizzle in the butter for another minute. Capers can be salty so taste your sauce before adding more salt later.

They also get a little crispy and that’s a nice texture.

Step 3: Pour in the white wine and lemon juice.

Let it simmer and reduce for about 2 minutes. The sauce will get tangy and bright. Add the lemon slices to the pan and let them soften slightly in the sauce. This is where all the magic happens.

Smells like a fancy Italian spot.

Step 4: Return the fish to the pan and spoon the sauce over it.

Let everything simmer together for 2 to 3 minutes. The fish will finish cooking and soak up all those lemony, briny flavors. Garnish with fresh dill or parsley and serve with the lemon slices on top.

I love this one with roasted potatoes or pasta. So fresh and light.

9. Tomato Basil Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 1/4 cup white wine or vegetable broth
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

Step 1: Season the sea bass fillets with salt and pepper and set aside.

Heat olive oil in a large skillet over medium high heat. Add the fillets skin side down and sear for 4 minutes. Don’t move them. Let that skin get crispy and golden. Flip and cook for another 2 minutes, then remove from the pan.

Set them aside on a plate while you make the tomato sauce.

Step 2: In the same skillet, add garlic and cook for about 30 seconds.

Add the cherry tomatoes and a pinch of salt. Stir everything together and let the tomatoes cook down for 3 to 4 minutes. They’ll start to burst and release their juices. Smash a few with the back of your spoon to help them along.

This creates a chunky, rustic sauce.

Step 3: Pour in the white wine and balsamic vinegar.

Let it simmer for 2 minutes. The sauce will reduce slightly and get sweet and tangy. Stir in the fresh basil and let it wilt into the sauce. The basil adds this amazing fresh flavor that balances the acidity of the tomatoes.

Taste it and adjust the seasoning if needed.

Step 4: Nestle the fish back into the pan, skin side up, and spoon the tomato sauce over it.

Let everything simmer together for 2 to 3 minutes. The fish will finish cooking and the flavors will meld. Serve with a sprinkle of Parmesan if you like. I make this in the summer when tomatoes are perfect.

It’s simple and bright and tastes like Italy.

10. Honey Mustard Sea Bass

Ingredients:

• 2 sea bass fillets (about 6 oz each)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

Step 1: In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, and lemon juice.

This is your glaze. Set it aside. Pat the sea bass fillets dry and season with salt and pepper. The honey mustard will add plenty of flavor so you don’t need to go crazy with the seasoning.

Just a light coating is perfect.

Step 2: Heat olive oil in a skillet over medium high heat.

Add the fillets skin side down and sear for 4 minutes. The skin will get crispy and golden. Flip the fish and cook for another 2 minutes. Lower the heat to medium and add butter and garlic to the pan.

Let the garlic cook for about 30 seconds until it smells amazing.

Step 3: Pour the honey mustard glaze over the fish.

Tilt the pan and spoon the glaze over the fillets as it heats and bubbles. The honey will caramelize slightly and the mustard will get tangy and rich. Keep basting for about 2 minutes. The fish should be flaky and coated in that glossy glaze.

This is the part where it starts to look really good.

Step 4: Remove from heat and let the fish rest for a minute.

The glaze will thicken as it cools. Garnish with fresh parsley and serve with the pan sauce drizzled over the top. I love this with roasted vegetables or a simple green salad.

The sweet and tangy combo is addictive. You’ll want to make this one again and again.

Final Words

There you go. Ten different ways to cook sea bass and every single one is easier than you think. Pick one based on what you’re craving tonight. You really can’t go wrong. Let me know which one becomes your favorite.