Step 1: Prep The Fish

Start with fresh or well-thawed sea bass fillets. Pat them dry thoroughly with paper towels. This is one of the most important steps—wet fish will steam instead of sear, and you won’t get that lovely golden crust. Once dry, season both sides with salt and pepper.

Tip: Don’t skimp on the seasoning. Sea bass has a mild flavor, and a little salt and pepper really help bring it to life.

Step 2: Heat The Pan

Set a skillet over medium-high heat and add your cooking oil. You want the pan hot enough that the fish sizzles the moment it touches the surface.

Step 3: Sear The Fillets

Place the sea bass fillets in the pan, presentation side down first (this is the side you’ll serve facing up). Cook without moving them for 3–4 minutes. This step builds that golden crust that makes the fish both flavorful and beautiful.

Tip: Resist the urge to flip too early. The fillets will naturally release from the pan when they’re ready.

Step 4: Flip And Butter-Baste

Carefully flip the fillets. Reduce the heat to medium and add the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the fish with the melted butter. Cook for another 3–4 minutes until the fillets are opaque and flake easily.

Step 5: Add The Lemon And Capers

Squeeze fresh lemon juice into the pan and add the capers. The sauce will sizzle and mix with the butter, creating a fragrant, tangy finish. Spoon this over the fish fillets before removing them from the pan.

Step 6: Garnish And Serve

Plate the fish, drizzle with the lemon-caper butter, and sprinkle with chopped parsley. Serve immediately while it’s hot and flaky.