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5 from 1 vote
Pan- Fried Sea Bass

A super easy restaurant-quality fish dinner, that packs a big punch flavor.  

  • 2 Sea Bass Fillets
  • 4 Tablespoon Small capers Drained
  • 4 Tablespoon Olive oil
  • 2 Tablespoon Butter
  • 2 Shallots
  • 1 Lemon
  • Salt and Pepper
  1. Prep: Trim each sea bass fillet so they are both the same shape, also check for bones. Score the skin, cutting into the flesh slightly, about 4 times on each fillet.

    Season the fish with a little salt and pepper and set aside. Heat the frying pan until very hot, then add 2 tbsp oil. Place the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down to stop it from curling up.

    Reduce the heat to medium, then leave the fish to cook for 4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

    Turn the fillets over, then fry on the flesh side for about 3 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

    Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the shallots, then cook until they start to brown. Add the capers and butter. Grate over the lemon zest and squeeze in the juice of the lemon. If there isn’t enough juices in the pan to drizzle over both plates. 

    Serve with any vegetable mash or rice!

    This super easy pan-fried sea bass recipe is perfect for an easy week night dinner.