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Grilled Sea Bass with Herb Butter Recipe
Ash Tyrrell

Grilled Sea Bass with Herb Butter Recipe

I recently made this grilled sea bass with herb butter, and honestly, it felt like something straight out of a fine dining restaurant. The fish turned out incredibly tender, with a smoky char that paired beautifully with the rich, aromatic butter. I loved how simple the ingredients were, yet the flavors felt so elevated and fresh
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Total Time 25 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Sea bass fillets 2 fillets, about 6 oz each – Choose fresh fillets with firm flesh for the best texture and flavor.
  • Olive oil 2 tablespoons – Helps prevent sticking and adds a light richness during grilling.
  • Salt 1 teaspoon – Enhances the natural flavor of the fish; use sea salt if possible.
  • Black pepper ½ teaspoon – Freshly ground gives a sharper, more aromatic taste.
  • Garlic cloves 3 cloves, minced – Fresh garlic is key for bold flavor; avoid pre-minced for best results.
  • Unsalted butter 4 tablespoons, softened – Using unsalted lets you control the seasoning better.
  • Fresh parsley 2 tablespoons, chopped – Adds brightness and a fresh herbal note.
  • Fresh dill 1 tablespoon, chopped – Pairs perfectly with fish for a slightly tangy flavor.
  • Lemon zest 1 teaspoon – Gives a fresh citrus aroma without extra acidity.
  • Lemon juice 1 tablespoon – Balances the richness of the butter.

Method
 

  1. Start by combining softened butter, minced garlic, chopped parsley, dill, lemon zest, and lemon juice in a bowl. Mix everything well until smooth and evenly blended. I like to let it sit for a few minutes so the flavors meld together nicely.
  2. Pat the sea bass fillets dry with a paper towel to remove excess moisture. Rub them lightly with olive oil, then season both sides with salt and pepper. This step ensures the fish develops a beautiful crust when grilled
  3. Heat your grill or grill pan over medium-high heat until hot. A properly heated grill prevents sticking and helps create those nice grill marks. I always lightly oil the grates before placing the fish.
  4. Place the fillets skin-side down and cook for about 4–5 minutes without moving them. Carefully flip and cook for another 3–5 minutes until the fish is opaque and flakes easily. Avoid overcooking to keep it juicy.
  5. Once cooked, immediately top the hot fish with a generous spoon of herb butter. Let it melt naturally over the fillets for extra flavor. Serve right away with a squeeze of fresh lemon if desired.

Notes

  • I always use fresh herbs instead of dried for a brighter, more vibrant flavor.
  • Don’t overcook the fish; I remove it as soon as it flakes easily.
  • I let the butter soften naturally instead of microwaving it for better texture.
  • Preheating the grill properly helps avoid sticking and gives a nice char.
  • I sometimes marinate the fish for 10 minutes for deeper flavor.