Grilled Sea Bass with Green Bean and Lemon Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels restaurant quality but comes together in under an hour. Sea bass is wonderfully lean and packed with omega 3 fatty acids that are great for heart health, plus it has such delicate, buttery flesh that it practically cooks itself. The green beans add a fresh pop of color and texture, while the lemon butter sauce brings everything together with bright, elegant flavor. Best of all, it requires minimal ingredients and no fancy techniques, just a hot grill and a bit of confidence. Your guests will be absolutely impressed, and you'll barely feel like you've cooked.
Ella x
Ingredients
- 4sea bass fillets(about 180g each, skin-on)
- 500 gfresh green beans(trimmed)
- 75 gunsalted butter(divided)
- 2fresh lemon(zest and juice)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 4fresh thyme sprigs
- 60 mlwhite wine(dry)
Detail level
Instructions
- 1
Pat the sea bass fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper, then place a thyme sprig on top of each fillet. Set aside at room temperature for 10 minutes.
Tip: Bringing fish to room temperature ensures even cooking throughout the fillet.
- 2
Heat a grill pan or outdoor grill to medium-high heat (about 200°C). Once hot, lightly oil the grates to prevent sticking.
- 3
Place the sea bass fillets skin-side down on the grill. Cook for 5-6 minutes without moving them, allowing the skin to become crispy and golden. Carefully flip and cook the other side for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.
Tip: Don't flip the fish too early or the skin will stick. Wait until it naturally releases from the grill.
- 4
While the fish cooks, toss the trimmed green beans with the remaining 2 tablespoons of olive oil, minced garlic, and a pinch of salt and pepper. Spread them on a separate part of the grill or grill basket and cook for 6-8 minutes, stirring occasionally, until tender with light char marks.
Tip: Grilling the beans adds a smoky flavour that complements the fish beautifully.
- 5
In a small saucepan over medium heat, melt 50g of butter. Add the white wine and lemon juice, allowing the liquid to reduce by half, about 2 minutes.
- 6
Remove the pan from heat and whisk in the remaining 25g of cold butter and lemon zest until the sauce becomes silky and emulsified.
Tip: Adding cold butter at the end creates a creamy, luxurious sauce without breaking.
- 7
Arrange the grilled green beans on serving plates, top with a sea bass fillet skin-side up, and drizzle the warm lemon butter sauce around the plate. Garnish with fresh thyme if desired.
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