Grilled Sea Bass with Artichoke and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant sea bass dish is one of my go to meals when I want something that feels fancy but honestly comes together in under an hour. The beauty of this recipe is how simple it truly is, yet it tastes like you spent all day in the kitchen. Sea bass is wonderfully lean and packed with omega 3 fatty acids, which are fantastic for your heart health. I love pairing it with tender artichoke hearts and a silky lemon butter sauce that brings everything together beautifully. The whole thing takes just 45 minutes from start to finish, making it perfect for a weeknight dinner or impressing guests without the stress.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 8fresh artichoke hearts(halved lengthwise)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4 tablespoonsunsalted butter(cold, cubed)
- 3garlic cloves(minced)
- 4fresh thyme sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat sea bass fillets dry and brush both sides lightly with 1 tablespoon olive oil. Season generously with salt and pepper.
Tip: Dry fish prevents sticking and ensures better browning on the grill.
- 2
Toss artichoke halves with 2 tablespoons olive oil, salt, pepper, and minced garlic. Place on grill grates cut-side down and grill for 4-5 minutes until golden, then flip and cook another 3-4 minutes until tender.
Tip: Artichokes benefit from high heat to develop caramelization and char.
- 3
Once artichokes are nearly done, place sea bass fillets skin-side down on oiled grill grates. Grill for 4-5 minutes without moving, then gently flip and cook 3-4 minutes more until flesh is opaque and flakes easily.
Tip: Resist the urge to move the fish frequently; let it develop a golden crust.
- 4
While fish cooks, prepare the lemon butter sauce. In a small saucepan over medium heat, combine white wine, lemon juice, and thyme sprigs. Reduce by half, approximately 3-4 minutes.
Tip: Reducing the wine concentrates the flavors and creates a silkier sauce base.
- 5
Remove the pan from heat and whisk in cold butter cubes one at a time, creating an emulsified sauce. Strain out thyme sprigs and stir in remaining 2 tablespoons olive oil and red pepper flakes.
Tip: Keep butter additions off direct heat to prevent the sauce from breaking or becoming greasy.
- 6
Plate the grilled sea bass and artichokes together. Spoon the lemon butter sauce around the fish, garnish with fresh parsley and additional thyme, and serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious sauce.
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