There are evenings when I come home tired but still want something that feels special on the table. This pan fried sea bass with lemon garlic herb sauce is one of those recipes that always saves the day. It takes just about 20 minutes, comes together in one pan, and has that Mediterranean freshness that makes you feel like you’ve done something fancy—without the fuss.
I first cooked this dish on a weeknight when I thought I’d do a lemon-caper sauce, but I had run out of capers. Instead, I walked out to my little balcony herb garden, snipped a handful of oregano, thyme, and parsley, and tossed them into the pan. That small change made this recipe what it is today. Honestly, I don’t miss the capers one bit.
Why I Love Cooking This Dish
Sea bass (or barramundi, which I often use) is mild, flaky, and forgiving. That means even if you’re not super confident with fish, you’ll still get great results. What I really enjoy is how this recipe lets the herbs and lemon shine—bright, fresh, and balanced with just the right touch of butter.
Another reason I love this dish? It’s flexible. I’ve made it for a quiet dinner with rice and salad, but I’ve also doubled the recipe for friends and served it with roasted potatoes and a big pitcher of white wine. Either way, it feels restaurant-worthy.
Cooking Tips from My Kitchen
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Pat the fish dry – I learned the hard way that if you skip this, you’ll never get that crisp golden crust. Keep a paper towel nearby and don’t rush this step.
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The butter + olive oil trick – Butter gives that nutty flavor and golden color, while olive oil helps prevent burning. I use the same method for cutlets and even fried eggplant.
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Choose the right pan – I like my heavy-bottom stainless steel skillet because it holds heat evenly, but a seasoned cast iron works beautifully too. If you’re new to fish, nonstick makes it less stressful.
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Don’t overcook – Thin pieces only need 3–4 minutes per side. If you’re unsure, press gently with a fork; if it flakes easily, it’s done.
Making the Lemon Garlic Herb Sauce
This sauce is like a little magic trick. It starts with deglazing the pan with a splash of dry white wine—pinot grigio is my go-to because that’s what I usually have open. The wine loosens all those flavorful browned bits that give the sauce depth.
Then comes the butter, garlic, and herbs. The smell at this point is what makes my kids wander into the kitchen asking when dinner will be ready. Finally, I add a bit of stock for body and finish with lemon juice to brighten everything up.
I sometimes drizzle extra sauce over boiled potatoes or stir it into leftover pasta for lunch the next day. Honestly, I could eat it by the spoonful.
Variations to Try
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Add capers or olives at the end for a salty punch.
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Switch the herbs—dill and chives make the sauce feel lighter, while cilantro gives it a fresh twist.
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Try this sauce with chicken cutlets or grilled shrimp. I’ve done both, and it works beautifully.
Storage and Reheating
Fish is best eaten right away, but if you do have leftovers, store them in an airtight container in the fridge for up to two days. I reheat gently in a skillet with just a splash of water so it doesn’t dry out. The sauce keeps well and can even be used the next day on vegetables or tossed with couscous.
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, I often make it with frozen barramundi. Just thaw it completely and pat it dry before cooking so it browns nicely.
What if I don’t want to use wine?
You can skip it and go straight to stock or even water. The sauce will still taste bright and garlicky, just a little less layered.
Which herbs work best?
Oregano, thyme, and parsley are my usual trio, but dill and chives make it feel more spring-like, while cilantro adds a fresh twist. Use whatever you’ve got handy.
Can I make the sauce ahead of time?
You can, but I prefer it fresh. If you do make it earlier, keep it in the fridge and gently warm it before serving. Add a squeeze of lemon at the end to freshen it up again.
What can I serve this with?
I usually go simple—rice, couscous, or roasted potatoes with a side of greens. But I’ve also served it over pasta, and it worked beautifully.
Pan Fried Sea Bass with Lemon Garlic Herb Sauce
A crisp golden crust, tender flaky fish, and a bright, buttery sauce – this pan-fried sea bass with fresh herbs and lemon is the kind of recipe that feels elegant yet comes together in just 20 minutes.
Ingredients
- 1 ½ lbs sea bass (such as barramundi)
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- ¼ cup dry white wine (such as Sauvignon Blanc)
- ½ cup chicken broth (or water in a pinch)
- 1 tablespoon fresh parsley, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh oregano, roughly chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- Lemon wedges, for serving (optional)
Instructions
- Pat the sea bass dry with paper towels so it browns nicely. In a shallow dish, combine flour with salt and pepper, then lightly coat each fillet, shaking off any extra.
- Heat a large skillet over medium-high, adding a tablespoon of butter and the olive oil. Once hot, lay the fish in and let it sear until golden, about 3–4 minutes per side, depending on thickness. Avoid moving the fish too much to keep that beautiful crust. Transfer to a plate once cooked through.
- Reduce the heat to low and pour in the wine to deglaze the pan, scraping up those flavorful browned bits. Let it bubble until nearly evaporated, then melt in another tablespoon of butter. Add the garlic and fresh herbs, stirring just until fragrant.
- Pour in the chicken broth and let it simmer briefly, reducing slightly for a richer sauce. Turn off the heat, stir in the last pat of butter and the lemon juice, and taste to adjust seasoning.
- Spoon the sauce generously over the sea bass and garnish with lemon wedges if you like. Serve immediately with your favorite sides.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 371Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 114mgSodium 649mgCarbohydrates 10gFiber 1gSugar 1gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This pan fried sea bass is proof that a quick dinner doesn’t have to be boring. With just a few herbs, some garlic, and a squeeze of lemon, you get a dish that feels both comforting and refreshing. It’s the kind of recipe that fits a Tuesday night as easily as it does a Saturday dinner with friends. And every time I cook it, I’m reminded that sometimes the best dishes come from those little improvisations—like running out of capers and reaching for what’s already growing outside my window.
