Grilled Sea Bass with Crispy Brussels Sprouts and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a restaurant quality dinner that comes together in under an hour, which makes it perfect for weeknight entertaining. Sea bass is wonderfully delicate and cooks quickly, while the crispy pancetta and brussels sprouts add satisfying texture and richness. I love that sea bass is packed with omega 3 fatty acids that are great for heart health, yet feels indulgent enough for special occasions. The whole thing comes together simply in your kitchen with just a handful of ingredients and minimal fuss. A squeeze of fresh lemon and a drizzle of nutty brown butter tie everything together beautifully, creating something that tastes far more complicated than it actually is.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgbrussels sprouts(halved lengthwise)
- 113 gpancetta(diced)
- 4 tablespoonsunsalted butter(divided)
- 2fresh lemon(zest and juice)
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- 59 mlwhite wine
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Heat your grill to medium-high heat (about 400°F). While it preheats, cook the diced pancetta in a large skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of rendered fat in the pan.
Tip: Rendering pancetta fat adds incredible flavor to the brussels sprouts.
- 2
Add the brussels sprout halves to the same skillet, cut-side down, in the remaining pancetta fat and 1 tablespoon of olive oil. Cook undisturbed for 4-5 minutes until golden brown, then stir and cook for another 3-4 minutes until tender. Season with salt and pepper, then add the pancetta back in. Set aside and keep warm.
Tip: Don't move the brussels sprouts around too much initially—this creates the desired caramelization.
- 3
Pat the sea bass fillets dry with paper towels and brush both sides lightly with the remaining 2 tablespoons of olive oil. Season generously with salt and pepper on both sides.
Tip: Dry fish prevents sticking and helps achieve better grill marks.
- 4
Place the sea bass skin-side down on the grill and cook for 4-5 minutes without moving. The skin should release naturally when ready. Flip gently and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Tip: Look for the fish to naturally release from the grill grates before attempting to flip.
- 5
While the fish cooks, make the lemon butter sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter and sauté the sliced shallot and minced garlic for 2 minutes until fragrant.
Tip: Keep the heat moderate to prevent the butter from burning.
- 6
Deglaze the saucepan with white wine, stirring for 1 minute. Add the lemon juice and zest, then reduce heat to low. Whisk in the remaining 2 tablespoons of cold butter until the sauce is smooth and glossy. Season with salt and pepper to taste.
Tip: Adding cold butter at the end creates a silky, emulsified sauce.
- 7
Arrange the brussels sprouts in the center of each serving plate. Top with a grilled sea bass fillet and pour the warm lemon butter sauce over the fish. Garnish with fresh thyme sprigs and a light squeeze of extra lemon juice.
Tip: Serve immediately while everything is still warm for the best experience.
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