Grilled Sea Bass with Crispy Potato Crust and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant sea bass dish has become my go to dinner when I want something that looks impressive but comes together in under an hour. The crispy potato crust adds wonderful texture while keeping the delicate fish moist underneath, and the bright lemon herb butter ties everything together beautifully. Sea bass is packed with omega 3 fatty acids that are great for heart health, making this not just delicious but genuinely good for you. What I love most is how simple it truly is to execute, requiring just basic techniques and readily available ingredients. Even on a busy weeknight, you can have restaurant quality food on your table.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgwaxy potatoes(thinly sliced on mandoline)
- 6 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh lemon zest
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 3 tablespoonsextra virgin olive oil
- 1shallots(thinly sliced)
- 59 mldry white wine
Detail level
Instructions
- 1
Heat your grill to medium-high heat (about 400°F). While the grill preheats, pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.
Tip: Dry fish prevents sticking and promotes better browning on the grill.
- 2
In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and sliced shallots, cooking gently for 3-4 minutes until softened but not browned.
Tip: Keep the heat low to infuse the butter without burning the aromatics.
- 3
Stir in the fresh thyme, lemon zest, and white wine into the butter mixture. Simmer for 2 minutes, then remove from heat and whisk in the remaining 2 tablespoons of butter and fresh lemon juice. Season with a pinch of salt and pepper, then set aside to keep warm.
Tip: This is your finishing sauce—keep it warm but not hot so the butter doesn't separate.
- 4
Layer the thinly sliced potatoes on a large sheet of aluminum foil in overlapping rows, roughly the size of your sea bass fillets. Brush generously with olive oil and season with salt and pepper.
Tip: The foil packet keeps potatoes from falling through the grill grates while steaming and crisping.
- 5
Place the potato packets directly on the grill grates. Close the lid and grill for 10-12 minutes, checking halfway through to ensure even cooking. The potatoes should be tender inside and golden at the edges.
Tip: If potatoes brown too quickly, move them to a cooler section of the grill or lower the temperature slightly.
- 6
Once the potatoes are nearly done, brush the skin side of each bass fillet with a bit of olive oil. Place the fillets skin-side down directly on the grill grates, leaving the potato packets undisturbed.
Tip: Starting skin-side down creates a crispy exterior and helps the delicate flesh stay intact.
- 7
Grill the sea bass for 4-6 minutes without moving it, allowing the skin to crisp. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Don't flip the fish—grilling skin-side down throughout prevents the delicate flesh from breaking apart.
- 8
Carefully transfer each grilled sea bass fillet to a serving plate alongside its corresponding potato packet. Spoon the warm lemon herb butter sauce over the top of each fillet, allowing it to cascade over the potatoes.
Tip: Plate immediately while everything is hot to maintain the contrast between the warm sauce and crispy textures.
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