Grilled Sea Bass with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in just 45 minutes. Grilled sea bass is packed with omega 3 fatty acids that are wonderful for heart health, and pairing it with roasted butternut squash and sage brown butter creates something restaurant quality right at home. The beauty of this dish is its simplicity: you're working with just a handful of ingredients, mostly things you probably already have on hand, yet the flavors are rich and deeply satisfying. The nutty brown butter ties everything together beautifully, while fresh sage adds an elegant herbal note that makes the whole meal feel special without any fuss.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ¾ kgbutternut squash(peeled, cubed into 1-inch pieces)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 3 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 4thyme sprigs(fresh)
- 1shallot(finely diced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. While it heats, toss the butternut squash cubes with 2 tablespoons of olive oil, half the minced garlic, and a pinch of salt and pepper.
Tip: Parboiling the squash for 5 minutes before grilling reduces overall cooking time.
- 2
Place the butternut squash in a grill basket or on a piece of heavy-duty foil and set on the grill. Cook for 15-18 minutes, stirring occasionally, until the edges are caramelized and the flesh is tender.
Tip: The squash should have golden-brown spots for the best flavor.
- 3
Pat the sea bass fillets dry with paper towels and season both sides generously with sea salt and black pepper. Lightly brush the skin side with the remaining 1 tablespoon of olive oil.
Tip: Dry fish prevents sticking to the grill grates and helps achieve crispy skin.
- 4
Once the grill is hot, place the sea bass fillets skin-side down directly on the grill grates. Grill for 4-5 minutes without moving them, then carefully flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
Tip: Resist the urge to flip the fish early; letting it sit creates a beautiful golden crust.
- 5
While the fish cooks, melt the butter in a small saucepan over medium heat. Add the sage leaves and remaining minced garlic, cooking until the butter turns golden brown and fragrant, about 3-4 minutes.
Tip: Watch carefully to avoid burning; brown butter should smell nutty, not scorched.
- 6
Add the diced shallot and fresh thyme to the brown butter, cooking for another minute until fragrant. Squeeze the juice from the lemon halves into the sauce and stir well.
Tip: The acidity from lemon brightens the rich brown butter perfectly.
- 7
Transfer the grilled sea bass to serving plates and arrange the butternut squash alongside. Spoon the sage brown butter sauce over the fish and squash, making sure to distribute the crispy sage leaves evenly.
Tip: Serve immediately while the fish is still warm and the sauce coats it beautifully.
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