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This pan-seared sea bass is what restaurant cravings are made of; crackly skin, tender flakes, and a thyme butter finish that makes it feel fancier than it is. The truth? It takes less than 15 minutes and zero culinary gymnastics. Just a hot pan, good butter, and one great piece of fish.

Pan seared sea bass fillet with potatoes, cherry tomatoes, herbs, and lemon wedge.
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If you’re looking for another easy fish dinner, my baked sea bass sheet pan dinner keeps things simple without skimping on flavor.

Here’s Why This Pan Seared Sea Bass Recipe Works

Crispy skin, no sticking: Starting flesh-side down in a hot pan builds a golden crust and helps the skin release cleanly when flipped.

Simple compound butter: Fresh thyme, lemon, and garlic mash into softened butter for a fast, flavor-loaded finish.

Minimal ingredients, big payoff: Just a handful of fresh pantry basics turn sea bass into a restaurant-worthy plate.

Custom cook time: Whether your fillets are thin or thick, this method adapts without overcooking.

And if you love this recipe I’m sure you will enjoy our pan fried cod or broiled cod recipes.

Two sea bass fillets with herb butter in a black skillet.

This smoked sea bass is another great option when you’ve got time to fire up the smoker.

Recipe Tips

Pat the fish dry. Moisture is the enemy of browning. Blot the fillets well with paper towels before seasoning.

Preheat the skillet. Let your pan get hot before adding the fish. A lukewarm skillet won’t sear, it’ll steam.

Don’t mess with it. Once the fish hits the pan, leave it alone. It needs time to form a crust. If it sticks when you try to nudge it, it’s not ready to flip.

Use a thermometer. For tender, just-cooked fish, I like to pull it at 135°F, carryover heat will bring it the rest of the way. The USDA recommends 145°F for seafood, so go with what you’re comfortable with.

Add the butter late. Wait until the end to spoon on the thyme butter. Let it melt over the fish, not burn in the pan.

More Fish Recipes

Sake-Red Miso Sablefish with Wasabi EmulsionSake-Red Miso Glazed Sablefish with Wasabi EmulsionClose up view of a bite of salmon on a forkPan-Seared Salmon with Dill Hollandaise SauceDrizzling white wine lemon sauce over baked wolffish.Baked Wolffish Recipe

Want a bolder twist on this flaky fish? Try my miso glazed sea bass. It is sweet, savory, and perfect with a bowl of rice.

Skillet chilean bass fish with potatoes, tomatoes, herbs.
Close-up of sea bass white fish with herbs, potatoes, tomatoes, and fork.

Easy Pan-Seared Sea Bass Recipe

This pan-seared sea bass with thyme butter is your weeknight flex. Quick, flavorful, and just elevated enough to feel special. That golden sear and lemon-thyme finish deliver the “wow” without trying too hard.

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Close-up of sea bass white fish with herbs, potatoes, tomatoes, and fork.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
4.56 from 9 votes

Pan Seared Sea Bass

By Pat Nyswonger
This skillet-seared Chilean sea bass recipe is fast, easy and an excellent choice for either a special dinner or whenever you need a fast and easy weeknight entrée. These thick filets have a rich, flaky flesh that we basted with a thyme compound butter.

If you make this recipe, please leave a star rating and comment.

Servings: 2 Servings
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Ingredients 

  • 2 sea bass fillets, 1-inch thick (6 oz. each)
  • Salt and pepper
  • 2 tablespoons butter, softened
  • 2 tablespoons Fresh thyme
  • zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 Lemon , for garnish

Instructions 

  • Heat an 8-inch cast iron or stainless steel skillet over medium heat.
    Blot the moisture from the filets with a paper towel, brush lightly with oil, and season with salt and pepper.
  • Add the butter, thyme, lemon zest, lemon juice, and garlic to a small dish. Blend together. and set aside. 
  • Pace the filets, flesh side down into the hot skillet. 
    Cook the filets for 4-5 minutes, do not move the filets.  Flip the filets over and cook for another 6 minutes.  
  • Add a knob of the thyme butter to the top of each filet, basting them as the butter melts.  Continue to cook for another 2 minutes, until the filets are cooked through and flakes appear when tested with a fork. (see notes on how to test for doneness)
  • Remove the filets from the heat, plate and serve.

Notes

Choose wild sea bass if possible. It tends to have better flavor and texture than farm-raised.
Let the fish cook, undisturbed, flesh-side down until a crust forms on the bottom of the fillet. To check if it’s ready to flip, gently nudge it with a spatula, if it releases easily, it’s good to go.
Adjust cook time if your fillets are thinner. Sea bass thickness can vary, and thinner pieces will cook faster.
We used fresh thyme in the compound butter, but rosemary, parsley, or chives work just as well.
To check for doneness without a thermometer, slide a fork into the thickest part of the fillet and give it a gentle twist. If it flakes easily and looks opaque, it’s done.
We like sea bass at 135°F for a tender, just-cooked texture. The USDA recommends 145°F. Keep in mind that the fish will continue cooking slightly from residual heat once it’s off the stove.

Nutrition

Serving: 1 serving, Calories: 352kcal, Carbohydrates: 3g, Protein: 36g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Cholesterol: 125mg, Sodium: 351mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Two raw Chilean sea bass fillets with butter, thyme, salt, and pepper.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.56 from 9 votes (9 ratings without comment)

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4 Comments

  1. Curtis Goldhagen says:

    My wife and I lovedthe Pan Seared Sea Bass we found it on sale usually at $32/pound it’s a little pricey for us but at 23/lb we got 2 fillets cut about .75/lb. in tot The only think is we didn’t have fresh thyme so I used fresh garlic and extra virgin olive oil, warmed it up over a simmer fla.e in a glass bowl to infuse the garlic into the oil. Other than that followed the recipe cooking instructions. It was terrific I make sure the next time I see Sea Bass on sale I will buy fresh thyme. Thanks this is a permanent card in our recipe file.

    Reply
    1. Pat Nyswonger says:

      Hi, Curtis! I am so pleased that this recipe worked so well for you. It is hard to mess up a Chilean sea bass it is so tender and moist that just about any herb or sauce is complimentary. Your garlic/olive oil sounds amazing! Thank you for your feedback, we appreciate hearing from our readers!

      Reply
  2. angiesrecipes says:

    So tender, flaky and perfectly seared with just a couple of quality ingredients!

    Reply
    1. Dahn Boquist says:

      Thanks Angie

      Reply