{"id":16838,"date":"2026-09-17T19:09:48","date_gmt":"2026-09-17T19:09:48","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=16838"},"modified":"2026-09-18T15:04:43","modified_gmt":"2026-09-18T15:04:43","slug":"crispy-pan-seared-sea-bass-with-lemon-herb-butter","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=16838","title":{"rendered":"Recipe-Crispy Pan-Seared Sea Bass with Lemon-Herb Butter"},"content":{"rendered":"<div class=\"container\">\n<div id=\"model-response-message-contentr_e4573bd76f3d8efa\" class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color force-compact-layout stronger tutor-markdown-rendering\" dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\">\n<p data-path-to-node=\"1\"><b data-path-to-node=\"1\" data-index-in-node=\"0\">Crispy Pan-Seared Sea Bass with Lemon-Herb Butter<\/b><\/p>\n<p data-path-to-node=\"1\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-16839\" src=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808.jpg\" alt=\"\" width=\"1024\" height=\"559\" srcset=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808.jpg 1024w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-300x164.jpg 300w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-768x419.jpg 768w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-769x420.jpg 769w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-150x82.jpg 150w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-600x328.jpg 600w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-696x380.jpg 696w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/09\/1d1dfb6b-99c7-4711-ad46-053faf59b808-433x236.jpg 433w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<ul data-path-to-node=\"2\">\n<li>\n<p data-path-to-node=\"2,0,0\"><b data-path-to-node=\"2,0,0\" data-index-in-node=\"0\">Prep time:<\/b> 10 mins<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"2,1,0\"><b data-path-to-node=\"2,1,0\" data-index-in-node=\"0\">Cook time:<\/b> 10 mins<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"2,2,0\"><b data-path-to-node=\"2,2,0\" data-index-in-node=\"0\">Servings:<\/b> 2<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"3\"><b data-path-to-node=\"3\" data-index-in-node=\"0\">Ingredients<\/b><\/p>\n<ul data-path-to-node=\"4\">\n<li>\n<p data-path-to-node=\"4,0,0\">2 sea bass fillets (6 oz each, skin-on)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,1,0\">1 tbsp olive oil<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,2,0\">2 tbsp unsalted butter<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,3,0\">2 cloves garlic, minced<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,4,0\">1 tbsp fresh lemon juice<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,5,0\">1 tsp lemon zest<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,6,0\">1 tbsp fresh parsley, chopped<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"4,7,0\">Salt and freshly ground black pepper to taste<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"5\"><b data-path-to-node=\"5\" data-index-in-node=\"0\">Instructions<\/b><\/p>\n<ol start=\"1\" data-path-to-node=\"6\">\n<li>\n<p data-path-to-node=\"6,0,0\"><b data-path-to-node=\"6,0,0\" data-index-in-node=\"0\">Prep the fish:<\/b> Pat the sea bass fillets completely dry with paper towels. Score the skin gently with a sharp knife (2\u20133 shallow slashes) to prevent curling. Season both sides with salt and pepper.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,1,0\"><b data-path-to-node=\"6,1,0\" data-index-in-node=\"0\">Heat the pan:<\/b> Heat olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,2,0\"><b data-path-to-node=\"6,2,0\" data-index-in-node=\"0\">Sear skin-side down:<\/b> Place fillets in the pan skin-side down, pressing lightly with a spatula for 10 seconds to ensure full skin contact. Cook untouched for 4\u20135 minutes until the skin is golden and crisp.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,3,0\"><b data-path-to-node=\"6,3,0\" data-index-in-node=\"0\">Flip:<\/b> Flip the fillets gently and cook for another 2\u20133 minutes until the fish is opaque and flakes easily. Transfer fillets to a serving plate.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,4,0\"><b data-path-to-node=\"6,4,0\" data-index-in-node=\"0\">Make the sauce:<\/b> Turn heat to low. Melt butter in the same pan, adding minced garlic. Saut\u00e9 for 30 seconds until fragrant. Stir in lemon juice, lemon zest, and fresh parsley.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,5,0\"><b data-path-to-node=\"6,5,0\" data-index-in-node=\"0\">Serve:<\/b> Spoon the warm lemon-herb butter over the plated sea bass and serve immediately.<\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Crispy Pan-Seared Sea Bass with Lemon-Herb Butter Prep time: 10 mins Cook time: 10 mins Servings: 2 Ingredients 2 sea bass fillets (6 oz each, skin-on) 1 tbsp olive oil 2 tbsp unsalted butter 2 cloves garlic, minced 1 tbsp fresh lemon juice 1 tsp lemon zest 1 tbsp fresh parsley, chopped Salt and freshly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[853,710,841,653],"tags":[],"class_list":["post-16838","post","type-post","status-publish","format-standard","category-fish","category-recipes","category-seafood-recipes","category-sublime-lifestyle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - 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