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Garlic Butter Mediterranean Sea Bass - Simple, Bright, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Sea bass fillets (skin-on if possible), about 1.5 pounds total
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • Unsalted butter
  • Fresh garlic cloves
  • Lemon (zest and juice)
  • Capers, drained
  • Kalamata or green olives, pitted and roughly chopped
  • Cherry tomatoes (optional but great for color)
  • Fresh parsley
  • Fresh dill or oregano (optional)
  • Red pepper flakes (optional, for gentle heat)

Method
 

  1. Prep the fish: Pat sea bass fillets very dry with paper towels. Season both sides with salt and pepper. Zest the lemon and set the zest aside.
  2. Heat the pan: Place a large skillet over medium-high heat. Add a swirl of olive oil. When the oil shimmers, it’s ready.
  3. Pan-sear the sea bass: Place fillets skin-side down (if skin-on). Press gently for 20–30 seconds so the skin stays flat. Cook 3–5 minutes, until the edges turn opaque and the skin is crisp.
  4. Flip and finish: Flip fillets and add 1–2 tablespoons of butter to the pan. Baste the fish with the melted butter for 1–2 minutes, until just cooked through and flakes easily. Transfer to a warm plate and tent loosely with foil.
  5. Build the sauce: Lower heat to medium. Add another tablespoon of butter, then stir in minced garlic. Cook 30 seconds until fragrant. Add capers, olives, and a pinch of red pepper flakes.
  6. Add brightness: Stir in lemon zest, squeeze in lemon juice to taste (start with half a lemon), and add a handful of halved cherry tomatoes if using. Cook 1–2 minutes until tomatoes soften slightly.
  7. Finish with herbs: Remove from heat and fold in chopped parsley and dill or oregano. Taste and adjust salt, pepper, and lemon.
  8. Serve: Spoon the garlic butter sauce over the sea bass. Add extra herbs on top. Serve with crusty bread, rice, or a simple salad.