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Pan-Seared Salmon Bass with Lemon Butter Sauce
  • 2 Salmon Bass fillets (about 6-8 ounces each)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

Ingredients

Method

  1. Prepare the Stone Bass Fillets:
    - Rinse the stone bass fillets under cold water and pat them dry with paper towels.
    - Season both sides of the fillets with salt and black pepper according to your taste.
  2. Heat the Pan:
    - Heat the olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.
  3. Cook the Fish:
    - Place the seasoned salmon bass fillets in the skillet, skin side down if they still have skin.
    - Cook for about 3-4 minutes on each side until the fish is cooked through and easily flakes with a fork. Adjust the cooking time based on the thickness of your fillets. (10 minutes per inch at its thickest point)
  4. Make the Lemon Butter Sauce:
    - In another small skillet, melt the butter over medium heat.
    - Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
    - Stir in the lemon juice and chopped parsley, then remove the skillet from the heat.
  5. Serve:
    - Once the stone bass fillets are cooked, transfer them to serving plates.
    - Spoon the lemon butter sauce over the fillets.
    - Garnish with additional fresh parsley if desired.
  6. Enjoy:
    - Serve the pan-seared stone bass immediately while it's still hot, accompanied by your favorite sides such as steamed vegetables, rice, or a fresh salad.

Prep 10m | Cook 15m | Ready 25m