Grilled Sea Bass with Mushroom Medley and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour and honestly feels fancy enough for company. Sea bass is incredibly lean and packed with omega 3 fatty acids that are wonderful for your heart and brain. The earthy mushrooms paired with bright lemon butter create this beautiful balance of flavors that makes the delicate fish absolutely sing. What I love most is how simple it really is: you grill the fillets, sauté the mushrooms in garlic and thyme, then drizzle everything with that silky lemon butter. It's elegant, it's healthy, and it proves you don't need complicated techniques to impress the people you're cooking for.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin-on)
- ½ kgmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 6 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(leaves only)
- 1lemon(zest and juice)
- 237 mldry white wine
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(for seasoning)
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Pat sea bass fillets dry with paper towels and season both sides with sea salt and black pepper. Brush lightly with 1 tablespoon of olive oil.
Tip: Dry fish prevents sticking and helps develop a crispy skin on the grill.
- 2
Heat a grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.
Tip: Preheat for at least 5 minutes to ensure even cooking.
- 3
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add sliced mushrooms and sauté for 4-5 minutes until they release their moisture and begin to brown.
Tip: Don't overcrowd the pan; work in batches if needed for better browning.
- 4
Add minced garlic and fresh thyme to the mushroom mixture and cook for 1 minute until fragrant.
Tip: Garlic burns quickly, so watch carefully and stir constantly.
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
Tip: This deglazes the pan and adds depth of flavor.
- 6
Remove the skillet from heat and whisk in 3 tablespoons of cold butter, lemon zest, and lemon juice. Season with a pinch of salt and pepper. Set aside and keep warm.
Tip: Adding cold butter at the end creates a silky, emulsified sauce.
- 7
Place sea bass fillets skin-side down on the grill and cook for 4-5 minutes without moving them. Flip carefully and grill for another 3-4 minutes until the flesh is opaque and flakes easily.
Tip: Don't flip too early or too often; this keeps the skin crispy and prevents sticking.
- 8
Transfer grilled sea bass to serving plates and spoon the warm mushroom mixture and lemon butter sauce over the top.
- 9
Garnish with fresh parsley and additional lemon zest. Serve immediately with your choice of sides.
Tip: Serve with roasted vegetables or a light salad for a complete meal.
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