I first made this pan fried sea bass with lemon garlic herb sauce on a rushed weeknight and it instantly became my go-to when I want something impressive with almost no fuss. The fillets get a crisp, golden exterior while the bright, buttery lemon-garlic sauce ties everything together. If you like simple, bold seafood dinners, this recipe hits the sweet spot between restaurant-worthy and easy home cooking. For a different weeknight protein option with the same garlicky charm, try the cheesy garlic chicken wraps for another fast, flavorful dinner idea.

Why you’ll love this dish

Pan fried sea bass finished with a lemon garlic herb sauce is the kind of meal that checks a lot of boxes: it’s fast, elegant, and adaptable. The flour-dusted sear gives the fish a satisfying crust while the white wine and butter sauce brightens the whole plate with lemon and fresh herbs. It works for weeknights when you want something quick, date nights when you want to impress, or small dinner parties because it looks and tastes upscale without complicated steps.

"Crispy skin, bright lemon, and an herby garlic sauce that never fails to make leftovers feel like a treat." — a regular at my dinner table

Step-by-step overview

Dry and lightly flour the sea bass to promote a golden crust.
Sear the fillets in a hot skillet with butter and olive oil until cooked through.
Rest the fish while you deglaze the pan with wine and build the sauce with garlic, herbs, and chicken broth.
Finish the sauce with butter and lemon juice, spoon it over the fish, and serve.

This quick roadmap gives you the flow: sear, rest, deglaze, sauce, finish.

What you’ll need

1.5 lbs sea bass (such as barramundi), fillets
1/4 cup all-purpose flour (or gluten-free flour/cornstarch for GF)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 tablespoon extra-virgin olive oil
3 tablespoons butter, divided
2 cloves garlic, minced
1 tablespoon fresh oregano, roughly chopped (or 1 tsp dried)
1 tablespoon fresh thyme, roughly chopped
1 tablespoon fresh parsley, roughly chopped
1/4 cup dry white wine (Sauvignon Blanc suggested; substitute additional chicken broth if you prefer no alcohol)
1/2 cup chicken broth (or water if necessary)
Juice of one lemon (about 2 tablespoons)
Lemon wedges for serving (optional)

Notes: Use room-temperature fillets for even cooking. If you avoid alcohol, replace the wine with extra chicken broth plus a splash of white wine vinegar for acidity.

Step-by-step instructions

Pat the sea bass fillets very dry with paper towels. Dry fish sears better.
In a shallow bowl, mix flour, kosher salt, and black pepper.
Lightly coat each fillet in the seasoned flour. Shake off any excess.
Heat a large skillet over medium-high. Add 1 tablespoon butter and the olive oil until shimmering.
Place fillets in the skillet. Sear without moving for 3–4 minutes per side, until golden and cooked through (fish should flake with a fork and reach 145°F/63°C).
Transfer the cooked fillets to a plate. Reduce heat to low.
Pour the white wine into the hot skillet to deglaze. Scrape the browned bits and let the wine reduce until nearly gone.
Add another tablespoon of butter. Sauté the minced garlic, oregano, thyme, and parsley about 30 seconds, until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Reduce until the sauce slightly thickens to your liking.
Turn off the heat. Stir in the final tablespoon of butter and the lemon juice. Taste and adjust salt and pepper.
Spoon the lemon garlic herb sauce generously over the sea bass. Serve immediately with lemon wedges.

Short sentences and clear actions keep the cooking flow smooth: sear, reduce, flavor, finish.

Best ways to enjoy it

Serve the fish right away so the crust stays crisp. For sides, try:

Simple steamed asparagus or sautéed green beans.
Herbed rice or lemon-parmesan couscous to soak up the sauce.
A light arugula salad with shaved fennel for contrast.
If you want a heartier pairing, a robust pasta works well — for a garlicky, indulgent option, consider pairing it with a warm pasta recipe like the cracked garlic steak tortellini for a surf-and-turf weekend dinner.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours. Eat within 2–3 days.
To reheat, gently warm in a 300°F (150°C) oven for 8–10 minutes or in a skillet over low heat, spooning sauce over the fish to keep it moist. Avoid the microwave to prevent rubbery texture.
To freeze: wrap fillets tightly in plastic wrap and place in a freezer bag for up to 2–3 months. Thaw overnight in the fridge and reheat as above.
Food safety: cook fish to an internal temperature of 145°F (63°C) or until opaque and flaky.

Helpful cooking tips

Always pat the fish dry. Moisture prevents a good sear.
Use a heavy skillet (cast iron or stainless steel) for even heat and better browning.
Don’t overcrowd the pan — sear in batches if needed. Crowding traps steam and prevents crust formation.
Let the fish rest briefly after searing; it continues to cook and stays juicier.
Deglaze immediately while bits are hot; they’re flavor gold for the sauce.
Taste and adjust acidity with lemon at the end. Adding lemon too early can mute brightness.

Creative twists

Gluten-free: swap the flour for a gf 1:1 mix or cornstarch for a light crust.
Dairy-free: omit butter and use extra olive oil, finishing with an extra splash of lemon for richness.
Add capers or chopped olives to the sauce for a briny Mediterranean touch.
Tomato-herb: add halved cherry tomatoes while simmering the broth for a lighter, summery sauce.
Spice it up: add a pinch of red pepper flakes with the garlic for heat.
Grill instead of pan-fry: brush fillets with oil and grill 3–4 minutes per side, then use the pan sauce as a finishing drizzle.

FAQ – Your questions answered

Q: Can I use frozen sea bass?
A: Yes. Thaw overnight in the refrigerator and pat very dry before flouring and searing. Partial freezing can actually help slicing for uniform fillets.

Q: How do I know when sea bass is done?
A: The flesh should be opaque and flake easily with a fork. For safety, the USDA recommends 145°F (63°C) internal temperature.

Q: What can I substitute for white wine?
A: Use additional chicken broth with 1 teaspoon white wine vinegar or lemon juice to replace the acidity of wine.

Q: Can I make the sauce ahead of time?
A: You can make the sauce up to a day in advance and reheat gently. If it separates, whisk in a small knob of cold butter off the heat to re-emulsify before spooning over the fish.

Q: How do I thicken the sauce if it’s too thin?
A: Simmer it longer to reduce. Alternatively, whisk a small slurry of 1 teaspoon cornstarch with 1 tablespoon cold water and stir in while simmering until slightly thickened.

Q: Is this recipe kid-friendly?
A: Yes. Reduce or omit herbs if kids prefer milder flavors. The lemon butter sauce usually appeals to younger palates.

Final thoughts

This pan fried sea bass with lemon garlic herb sauce is quick, adaptable, and delivers restaurant-quality flavor with simple pantry ingredients — give it a try and tell me how you plated it.