Pan-Seared Sea Bass with Charred Lemon Beurre Blanc

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A delicate pan-seared sea bass fillet served with a tangy, velvety charred lemon beurre blanc sauce that enhances the fish's natural flavor. This French-inspired seafood recipe, ready in about 30 minutes, pairs sea bass fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each sea bass fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 6 tbsp, divided unsalted butter
• 2, finely minced shallots
• 1/2 cup dry white wine
• 3 tbsp fresh lemon juice
• 1, halved whole lemon
• 2 tbsp heavy cream
• 1 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat a skillet over medium-high heat and add 1 tbsp olive oil. Season 4 sea bass fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Place fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden, then carefully flip and cook the other side for 2-3 minutes until opaque and flaky. Remove fish and keep warm.
2. Step 2: In a separate small pan over medium heat, place 1 lemon half cut-side down and char for 3-4 minutes until deeply browned and fragrant. Remove and set aside.
3. Step 3: In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 finely minced shallots and sauté for 2 minutes until translucent and fragrant but not browned.
4. Step 4: Add 1/2 cup dry white wine to the shallots and simmer until reduced by half, about 4-5 minutes.
5. Step 5: Squeeze the juice of the charred lemon half (about 3 tbsp) into the pan along with 2 tbsp fresh lemon juice and 2 tbsp heavy cream. Stir to combine.
6. Step 6: Reduce heat to low and whisk in remaining 4 tbsp cold unsalted butter in small pieces, one at a time, until the sauce thickens and coats the back of a spoon.
7. Step 7: Taste and season the beurre blanc with a pinch of salt if needed. Pour sauce over the sea bass fillets and garnish with 1 tbsp chopped fresh parsley before serving.