Grilled Sea Bass with Leek and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Grilled sea bass is naturally lean and packed with omega 3 fatty acids that are wonderful for your heart, and the delicate fish pairs beautifully with bright lemon and tender leeks. What I love most is how simple it truly is, just a few quality ingredients and some gentle heat on the grill. The lemon butter sauce is pure magic, turning something humble into something that tastes like it came from a restaurant kitchen. Your guests will be amazed, and you'll barely break a sweat.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- 3leeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 4 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 237 mldry white wine
- 4fresh thyme sprigs
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
- 1 teaspoonlemon zest
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat sea bass fillets dry with paper towels and lightly coat both sides with olive oil. Season generously with salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
Heat 2 tablespoons of butter in a large skillet over medium heat. Add sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and turn golden. Add minced garlic and cook for 1 minute more until fragrant.
Tip: Don't rush the leeks; slow cooking brings out their natural sweetness.
- 3
Pour white wine into the skillet with leeks, scraping up any browned bits from the bottom. Reduce heat to low and simmer for 3-4 minutes until the wine reduces slightly. Set aside and keep warm.
- 4
Place sea bass fillets skin-side down on the preheated grill. Grill for 5-6 minutes without moving, allowing the skin to crisp and char slightly.
Tip: Resist the urge to flip too early; let the skin develop a protective crust.
- 5
Carefully flip the fillets and grill for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Tip: The total cooking time depends on fillet thickness; aim for an internal temperature of 145°F.
- 6
Transfer grilled sea bass to a serving platter. Stir remaining 2 tablespoons of butter and fresh lemon juice into the warm leek mixture. Pour the leek and butter sauce around the fish.
Tip: The residual heat will melt the butter into a silky sauce.
- 7
Garnish each fillet with fresh thyme sprigs, lemon zest, and chopped parsley. Serve immediately while hot.
Tip: The fresh herbs add brightness and aroma to complement the delicate fish.
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