Adina Yaakov, RD CDN
Pan Seared Lemon Garlic Sea Bass
This beautifully balanced dish brings together tender, flaky sea bass with bright lemon, fragrant garlic, and white wine. The fillets are lightly seared to create a delicate golden crust, then gently steamed, allowing the flavors to meld while keeping the fish moist and tender. Finished with fresh parsley and lemon wedges, this vibrant dish has a restaurant quality feel while remaining simple enough to prepare at home. It pairs beautifully with a crisp salad and your favorite rice dish.
Ingredients
- Sea bass fillets
- 1 to 2 tbsp olive oil
- Salt and freshly cracked black pepper, to taste
- 8 cloves garlic, minced
- Zest and juice of 2 lemons
- ½ cup white wine
- Fresh parsley, for serving
- Lemon wedges, for serving
- Season both sides of the sea bass fillets with salt and freshly cracked black pepper.
- Heat the olive oil in a wide skillet over medium low heat. Add the minced garlic and sea bass fillets.
- Sear the fish for about 5 minutes on each side, until lightly golden.
- Sprinkle the lemon zest over the fish and pour in the white wine. Cover the skillet and let the fish steam gently over low heat for 10 to 15 minutes.
- Add the lemon juice, cover, and cook for 2 to 3 more minutes, until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh parsley and serve with lemon wedges.