Pan-Seared Sea Bass with Lemon Butter and Parsley

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sea bass fillets pan-seared to golden perfection, served with a bright lemon butter sauce and fresh parsley. This British-inspired seafood recipe, ready in about 20 minutes, pairs sea bass fillets, unsalted butter, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 10 min Serves 4 British cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) sea bass fillets
4 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp, finely chopped fresh flat-leaf parsley
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 sea bass fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook without moving for 4 minutes until skin is crisp and golden.
Step 3: Flip the fillets carefully and add 4 tbsp unsalted butter to the pan. Spoon the melted butter over the fish for 2-3 minutes until opaque and cooked through.
Step 4: Remove the fillets to a serving plate. Stir 2 tbsp fresh lemon juice and 2 tbsp finely chopped fresh flat-leaf parsley into the pan juices and pour over the fish for a bright, buttery finish.