This Pan Fried Sea Bass with Lemon Garlic Herb Sauce is a 20 minute, one-pan recipe that will have you feeling super fancy, even on a busy weeknight. It’s a wonderful way to eat a mild, affordable fish, and it’s packed with flavor from fresh oregano, thyme, and parsley. It’s especially great if you have an abundance of fresh herbs in your garden you need to use up! (raises hand)
Originally, I was planning on doing a lemon caper sauce, similar to chicken piccata. But lo and behold, when I arrived at my refrigerator, I realized I was out of capers. After some quick thinking and wandering around outside, I decided on a fresh herb packed sauce instead.
SO happy I was out of capers. This turned out wonderfully!
If you’ve ever made chicken piccata before, the process for this is very similar. First, the fish is dredged in a flour mixture and pan-fried in butter and olive oil. Why both, you ask? The butter gives it a rich, golden color, while the olive oil makes it crispy. Mixing the two is my favorite way to pan-fry almost anything.
Then, the sauce is made in the same pan by adding garlic, deglazing with white wine, and adding water or chicken stock (I used water- there is more than enough flavor from the other ingredients in the sauce, but for extra richness, use chicken stock). Then, another bit of butter is added in, along with fresh lemon juice and the herbs. It’s important to add the herbs last, as this will ensure they maintain their bright colors and potent flavors….