Effortless enough for everyday dinner and elegant enough for entertaining, colorful Sea Bass with Tomatoes in a Lemon-Butter Sauce will be your next go-to recipe.

Blue platter with Sea Bass and Tomatoes in a Lemon-Butter Sauce

A popular food pairing is fish and lemon-butter. The lemon juice brightens the fish’s natural flavor while balancing its brininess, and the butter – well, everything tastes better with butter!

In my Sea Bass with Tomatoes in a Lemon-Butter Sauce recipe, I provide you with three different methods for preparing the sea bass, all three of which are super easy – 1. grilled, 2. roasted, or 3. in a sous vide. (Yes, I’m starting to include sous vide instructions on many of my recipe posts – this is the first!)

Cooking the fish with either my grilling or roasting method takes only around 10 minutes. While the fish is resting you make the Lemon-Butter Sauce. Melted butter is cooked just until it begins to brown; then you add lemon juice, capers, shallots, parsley and grape tomatoes. By the time the sauce is ready, the fish will be done resting and ready to serve – how easy is that!

Blue platter with Sea Bass and Tomatoes in Lemon Butter Sauce

 

The sous vide method takes a bit longer, because sous vide is a “slow and low” method of cooking. (Note: I use an Anova Sous Vide and I love it.) However, it guarantees that you won’t overcook the fish. Even if you leave it in the water longer than recommended, it will just stay warm and not keep cooking. It’s like magic!

Sea Bass with Tomatoes in a Lemon-Butter Sauce

Blue platter with Sea Bass and Tomatoes in Lemon Butter Sauce

Effortless enough for everyday dinner and elegant enough for entertaining, colorful Sea Bass with Tomatoes and Lemon-Butter Sauce will be your next go-to recipe!

  • Author: (By Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: fish, main dish, gluten free, easy entertaining
Scale

Ingredients

Sea Bass

4 (5 to 6-ounce) sea bass fillets

1 tablespoon extra-virgin olive oil

Kosher salt, to taste

Fresh ground pepper, to taste

Tomatoes in Lemon-Butter Sauce

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1/4 cup drained capers

3 tablespoons finely chopped shallots

1 to 2 tablespoons chopped fresh Italian (flat leaf) parsley (can also use chopped fresh dill or basil)

1 pint (1 1/2 cups, or around 10 ounces) grape tomatoes, cut in half – see Note

Kosher salt, to taste

Fresh ground pepper, to taste

Instructions

Sea Bass – Grilled

  1. Preheat grill to medium-high to high. Place a grilling rack or oiled foil on the grill.
  2. Brush both sides of the sea bass fillets with the olive oil and season with salt and pepper. Place on rack (or foil) on preheated grill and cook for 10 minutes per 1-inch of thickness (at its thickest point), turning over halfway through cooking time.
  3. Let stand for 5 to 10 minutes before serving.

Sea Bass – Roasted

  1. Preheat oven to 450 degrees. Spray a large shallow baking dish with nonstick cooking spray.
  2. Brush both sides of the sea bass fillets with the olive oil. Season with salt and pepper.
  3. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the filets, top side down, in the pan and cook for 2 minutes or until golden brown.
  4. Turn filets over and place in prepared baking dish in one layer. Roast in the oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through.
  5. Let stand 5 to 10 minutes before serving.

Sea Bass – Sous Vide

  1. Season sea bass fillets with salt and pepper. Place in a single layer in two vacuum-sealable bags, or in 2 zip top baggies. Divide olive oil between bags. Seal bags and refrigerate for 30 minutes, or up to overnight.
  2. Preheat sous vide cooker to 130 degrees.
  3. If using zip top baggies, remove all air from the bags (follow directions for your sous vide machine).
  4. Add sealed fillets to the water bath and cook for around 30 minutes per 1-inch of thickness (at its thickest point). I don’t recommend letting it cook beyond 45 minutes, otherwise the texture can change.
  5. Remove filets from bags (they can fall apart, so do this step carefully!) and place on a paper towel; gently dry tops.
  6. Grease or spray a nonstick skillet with cooking spray and place over high heat. When hot (but not smoking), place the fillets, top side down, in the pan and cook for 2 minutes or until golden brown. Let stand 5 minutes. (Alternatively, you can grill the top side of the fillets on an oiled grill rack over high heat.)

Tomatoes in Lemon-Butter Sauce

After the fish is cooked and while it’s resting, prepare the sauce:

  1. In a small saucepan, melt the butter over medium-low heat just until it starts to turn brown, around 3 to 4 minutes (best to do in a lighter-colored pan, so you can easily see the butter’s color).
  2. Reduce heat to low, stir in lemon juice, capers, shallots and parsley and let cook for 3 minutes.
  3. Stir in tomatoes, increase heat to medium and cook just until tomatoes are heated through. Season to taste with salt and pepper.

Spoon tomatoes and lemon-butter sauce over fish and serve immediately.

Notes

Note: a pint of grape tomatoes is a “dry pint,” so the equivalent in ounces is different than with a liquid pint. A dry pint is equal to around 10 ounces, or around 1 1/2 cups.

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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