Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables

Fish on its own already tastes so good that you rarely need anything else to liven it up.

Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables

If you decide to jazz it up a bit be careful not to adulterate the delicate flavour by using overwhelming seasonings. Lemon butter sauce is a standard accompaniment served in South African fish restaurants, which brings out the full and vibrant flavour of fish and seafood. By simply adding some garlic there’s a whole new twist on things!

Charly Nicolle Petit Chablis

Wine Pairing

Sea Bass is such a great fish to pair wine to as it is ‘meaty’ enough to hold its own. The accompanying sauce in this dish is what I’m interested in paring to though as the lemon and garlic are both complimentary yet stronger flavours than the fish.

I’ve chosen the Charly Nicolle Petit Chablis because of its light, fresh texture to match the weight of the food. Notes of citrus peel and white flowers mingle with the lemon and garlic beautifully and the racy finish is a perfect match to the accompanying asparagus. Overall a delightful spring-time mouthful. Buy it here.

Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables
Serves 4
Preparation: 5 mins – Cooking: 10 mins
Sea Bass
  • 30ml (2 tbsp) butter
  • 600g (1.3 lbs) sea bass fillets
  • salt and freshly ground pepper
Method
  1. Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
Garlic Lemon Butter Sauce
  • 4 cloves garlic, crushed
  • 60g (2 oz) butter
  • juice of 1 lemon
Method
  1. In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.
Serving Suggestion
  • You will notice there are other vegetables in the picture above. The new potatoes were boiled first and allowed to cool. It was then fried with some butter in a large frying pan until crisp. At the last minute the red pepper was chucked lovingly added in with the potatoes and flash fried for a few minutes. The asparagus was simply steamed.
Notes
  • The sauce above is tailored to my taste. Feel free to play with the garlic, butter and lemon juice ratios until it suits you.
  • The recipe for the sauce above only makes a small amount. Double the amount if you rave about sauces.

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Comments

  1. says

    Gorgeous presentation, love colourful dishes! The seabass looks amazing and the sauce sounds like the perfect complement for it. Thanks for sharing your dish with the Original Recipes Round-Up :)

  2. says

    The Duo Dishes: A glass of crisp, white wine went down nicely with this dish.

    Jeanne: Me too! I love the soft texture. It’s just a shame that the fillets are so small these days due to overfishing.

    Thanks, Lore! Always a pleasure to join your event.

  3. BUNNEY says

    searching for a sea bass recipe I found this ,and , at first was sceptical about the sauce that it may overwhelm the taste of the fish – but -I tried it and can say it wonderfully complimented the whole dish—-SUPERB can thoroughly recommend. Thank You

  4. Sarah says

    I love sea bass but have never cooked fish before Iand couldn’t believe I could cook it myself as I had only ever eaten it in restuarants. But this recipe is so simple and easy to do and tasted wonderful. My husband now says that it’s his favourite thing that I cook for him and its certainly up there in my top three!

  5. chantal says

    Great recipe – easy to follow and very tasty! I’ll definitely check out your other recipes. Thanks.

  6. says

    Hubby caught a monster sea bass today… so I was over the moon to find this recipe. A fantastic recipe – and one which I have just used. I also popped a small amount of fennel seeds into the sauce. Yummy!

  7. Kerri says

    Absolutely beautiful I highly recommend it, I replaced the lemon with a lime(as I had none in) and I added a red chilli de-seeded and very finely chopped. It was delightful I will most definitely be making this again. Thanks for the recipe :)

  8. Erina says

    The sauce did not turn out very good because the butter and garlic got burnt and it did not taste very good you should melt the butter on the lowest heat and maybe put some flour on the fish so it won’t burn.

  9. Olga says

    I am very interested in making this dish, however, while reading over the recipe I couldn’t help but think that some chopped almond could be added somewhere in the mix. Michelle, how you you recommend adding some almonds without overwhelming the dish? Thank you for the recipe, great combinations.

  10. lucy says

    Hi my husband caught his first bass and this is a great FIRST recipy to try as we love gaarlic n lemon thank you :)

  11. Dawn says

    Have never bought or indeed tried Sea Bass before but thought I would buy some at the supermarket. Your recipe looked easy and tasty and indeed it was both. Just finished it now and I could eat it again. Thank you

  12. Mark says

    Never really cooked in my life but going to attempt to make this dish as a treat for my girlfriend tomorrow night. Any tips to stop me ruining it? :o)

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