Grilled Sea Bass with Caramelized Onions and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it feels fancy but comes together in just 45 minutes. Sea bass is naturally rich in omega 3 fatty acids, which are wonderful for heart health, and the delicate fish pairs beautifully with sweet caramelized onions and bright lemon butter. What I love most is how simple it is to pull off something this impressive with minimal ingredients and one hot grill. The white wine adds a lovely depth without requiring a trip to the specialty store, and honestly, this dish proves you don't need complicated techniques to impress yourself and your dinner guests.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 3yellow onions(thinly sliced)
- 4 tablespoonsbutter(divided)
- 2fresh lemon(juiced and zested)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ cupwhite wine(optional but recommended)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Begin caramelizing the onions by heating 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deep golden brown and very soft. Season with a pinch of salt and set aside.
Tip: Low and slow is the key to perfectly caramelized onions—resist the urge to increase heat.
- 2
While onions cook, pat the sea bass fillets dry with paper towels and brush both sides lightly with the remaining olive oil. Season generously with sea salt and black pepper on both sides.
Tip: Dry fish ensures better browning and crispier skin when grilled.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
- 4
Place sea bass fillets skin-side down on the hot grill and cook for 5-6 minutes without moving them. The skin should become crispy and the flesh opaque about halfway up the fillet.
Tip: Avoid flipping too early; the fish will release naturally from the grill when ready.
- 5
Carefully flip the fillets using a thin spatula and grill for another 3-4 minutes on the flesh side until the fish is cooked through and flakes easily with a fork.
Tip: The internal temperature should reach 145°F (63°C).
- 6
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant. Remove from heat and stir in lemon juice, zest, and white wine if using.
- 7
Transfer grilled sea bass to serving plates and generously top each fillet with the caramelized onions. Pour the warm lemon butter sauce over the fish and garnish with fresh parsley and a thyme sprig.
Tip: Serve immediately while the fish is still warm and the sauce is at its best.
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