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Crispy Pan-Seared Sea Bass Recipe with Easy Zesty Cilantro Lime Sauce

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A quick and easy pan-seared sea bass with a crispy skin, topped with a bright and zesty cilantro lime beurre blanc sauce that balances rich buttery flavors with fresh citrus notes.

Ingredients

Scale
  • 4 sea bass fillets, skin-on, about 6 ounces each
  • Salt and pepper, to season
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely minced shallots
  • 1 clove garlic, minced
  • 2 tablespoons white wine vinegar
  • 1/4 cup dry white wine (60 ml)
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Pat the sea bass fillets dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes.
  2. Place a skillet over medium-high heat and add olive oil. Heat until the oil shimmers but does not smoke, about 2-3 minutes.
  3. Carefully place the fillets skin side down in the pan. Press gently with a spatula for 10 seconds to prevent curling. Cook without moving for 4-5 minutes until the skin is golden and crisp.
  4. Flip the fillets carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove from pan and set aside, loosely covered with foil to keep warm.
  5. In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced shallots and garlic and cook for 2 minutes until softened but not browned.
  6. Pour in white wine vinegar and white wine. Let it simmer until reduced by half, about 5 minutes.
  7. Lower heat to medium-low and whisk in the remaining butter, one tablespoon at a time, allowing the sauce to thicken and become creamy. Add heavy cream if using, then stir in lime juice and chopped cilantro. Season with salt and pepper to taste.
  8. Spoon the zesty cilantro lime beurre blanc over the crispy sea bass fillets immediately. Garnish with extra cilantro if desired.

Notes

Pat fish dry thoroughly to ensure crispy skin. Do not overcrowd the pan to maintain heat. Press fillets gently with spatula to prevent curling. Prepare beurre blanc sauce while fish cooks to serve fresh and warm. If sauce separates, remove from heat and whisk vigorously to recombine.

Nutrition

Keywords: sea bass, pan-seared fish, crispy skin, cilantro lime sauce, beurre blanc, quick seafood recipe, dinner party, easy fish recipe

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