This Gordon Ramsay’s Pan-Seared Sea Bass Recipe is a crispy and flaky recipe, which is made with wild-caught sea bass and fresh lemon. It’s the perfect 30-minute meal, ready in about 15 minutes.
Jump to RecipeGordon Ramsay’s Pan-Seared Sea Bass Recipe Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 425g wild-caught sea bass fillets (about 2 fillets)
- Kosher salt and black pepper (to taste)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Optional: pinch of smoked paprika
- 1 large lemon, sliced
How To Make Gordon Ramsay’s Pan-Seared Sea Bass
- Prep the fish: Pat the sea bass fillets completely dry with paper towels. This is the most important step for crispy skin. Season both sides generously with salt, pepper, onion powder, garlic powder, and smoked paprika (if using).
- Heat the pan: In a large skillet, melt the butter and olive oil together over medium-high heat. Let the pan get very hot, until the butter is foaming and the oil is shimmering.
- Sear the fish: Carefully place the fillets in the hot pan, skin-side down. Add a few lemon slices to the pan alongside the fish. Press down gently on the fillets for a few seconds to ensure the skin makes full contact with the pan. Do not move them. Let them cook for about 4 minutes until the skin is golden and very crispy.
- Flip and finish: Carefully flip the fillets. Continue to cook for another 4–5 minutes on the other side, until the fish is opaque and flakes easily with a fork.
- Serve and drizzle: Remove the fish from the pan and serve immediately. Spoon the buttery, lemony pan juices over the top of the fillets.
Recipe Tips
- How do I get extra crispy skin? There are two secrets: a bone-dry surface and a very hot pan. Patting the fish skin completely dry with paper towels is non-negotiable. Secondly, ensure your oil and butter are shimmering hot before the fish goes in.
- How do I know when the fish is cooked through? The fish is done when it changes from translucent to opaque and flakes easily when gently pressed with a fork.
- Why cook with both butter and oil? Oil has a higher smoke point, which allows you to get the pan very hot for a great sear without burning. The butter adds rich flavor and helps create a delicious pan sauce.
- What if my fish doesn’t have skin? The process is the same. Just sear it for 3-4 minutes on each side until golden brown and cooked through.
What To Serve With Pan-Seared Sea Bass
This light and flaky fish pairs well with a variety of simple sides:
- Roasted new potatoes or a potato puree
- Steamed asparagus with a squeeze of lemon
- A simple arugula salad with a light vinaigrette
- Rice pilaf or couscous
How To Store Pan-Seared Sea Bass
Refrigerate: Store leftover cooked sea bass in an airtight container in the refrigerator for up to 2 days. Reheat: Reheat gently in a skillet over low heat or in a 350°F (175°C) oven just until warmed through to avoid drying it out.
Pan-Seared Sea Bass Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 2g
- Protein: 25g
- Fat: 11g
- Saturated Fat: 4g
- Sodium: 400mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Why did my fish stick to the pan?
This usually happens for two reasons: the pan wasn’t hot enough when you added the fish, or the fish wasn’t dry enough. Let your pan preheat properly and always pat the fillets completely dry.
Can I use a different type of fish for this recipe?
Yes, this method works beautifully for other firm, flaky white fish like cod, halibut, snapper, or branzino.
Can I use just butter or just oil?
It’s best to use a combination. All butter would likely burn at the high temperature needed for a good sear. All oil would work, but you would miss out on the rich flavor that butter provides for the pan sauce.
Try More Recipes:
- Gordon Ramsay’s Filet Mignon Recipe
- Gordon Ramsay’s Deep Fried Pizza Recipe
- Gordon Ramsay’s Crab Cakes Recipe
Gordon Ramsay’s Pan-Seared Sea Bass Recipe
Course: DinnerCuisine: British-InspiredDifficulty: Easy2
servings5
minutes10
minutes210
kcalA quick and elegant pan-seared sea bass with incredibly crispy skin and a simple, buttery lemon-garlic pan sauce.
Ingredients
2 sea bass fillets (425g total)
1 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and black pepper
Optional: pinch of smoked paprika
1 large lemon, sliced
Directions
- Pat the sea bass fillets completely dry and season generously with salt, pepper, onion powder, and garlic powder.
- Heat butter and olive oil in a skillet over medium-high heat until very hot and shimmering.
- Place fillets skin-side down in the pan along with lemon slices. Sear for 4 minutes without moving.
- Flip the fillets and cook for another 4–5 minutes, until the fish is opaque and flakes easily.
- Serve immediately, spooning the pan juices over the fish.
Notes
- Patting the fish skin bone-dry is the most crucial step for achieving a crispy, non-stick sear.
- A hot pan is essential. Wait for the butter to foam and the oil to shimmer before adding the fish.
- Press the fillets down gently for a few seconds when you first place them in the pan to ensure even contact.
- This recipe works well with other flaky white fish like cod, halibut, or snapper.
