Pan Fried Sea Bass with a Herby Butter Sauce
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Serves 4
10 mins prep time
10 mins cook time
recipe courtesy of our friends at ukshallot.com
Pan Fried Sea Bass with a Herby Butter Sauce is a light, elegant, and flavourful dish that highlights the delicate taste of fresh sea bass while enhancing it with a rich yet refreshing sauce. Perfect for a quick midweek dinner or a sophisticated weekend meal, this recipe balances simplicity with restaurant-quality results.
The sea bass fillets are lightly seasoned and pan-fried until the skin becomes beautifully crisp and golden. Cooking the fish skin-side down first helps lock in moisture, keeping the flesh tender, flaky, and succulent. A hot pan and a touch of oil are all that’s needed to achieve that perfect crispy finish without overpowering the natural flavour of the fish.
The herby butter sauce is what brings the dish together. Made by gently melting butter and infusing it with fresh herbs such as parsley, dill, chives, or thyme, it creates a fragrant and silky sauce that complements the sea bass beautifully. A splash of lemon juice is often added to brighten the flavour, cutting through the richness of the butter and enhancing the freshness of the dish.
As the sauce comes together, it develops a smooth, glossy texture that coats the fish perfectly. The herbs add bursts of freshness, while the butter provides a luxurious depth that elevates the entire dish without making it heavy.
This dish is best served immediately after cooking, while the fish is crisp and the sauce is warm and aromatic. It pairs wonderfully with steamed new potatoes, seasonal greens, or a light salad, making it both versatile and satisfying.
Pan Fried Sea Bass with a Herby Butter Sauce is a simple yet refined recipe that celebrates fresh ingredients and balanced flavours. It’s a perfect example of how minimal preparation can still deliver an impressive and delicious dining experience.
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Ingredients
Pan fried sea bass
- 4 fillets sea bass
- 1 tbsp plain flour
- 2 tbsp olive oil
Herby butter sauce
- 150g unsalted butter
- 200g banana shallots, peeled and finely diced
- 1 sprig thyme
- 1 bay leaf
- 250ml white wine
- 100ml white wine vinegar
- 100ml double cream
- 50ml lemon juice
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh chervil
- salt and freshly ground black pepper
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Method
- First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened.
- Add the white wine and white wine vinegar and simmer until reduced by two thirds. Add the cream and simmer until reduced by half.
- Whisk in the remaining butter, then add the lemon juice and check the seasoning. Remove the thyme sprig and bay leaf, then stir in the fresh herbs. Keep warm.
- Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes. Serve with the sauce, some new potatoes and steamed green beans.